Cauliflower Chowder
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
55 mins
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Servings
6 Servings
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Calories
201 kcal
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Course
Main Course
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Cuisine
American
Cauliflower Chowder
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Roasted cauliflower gives this rich, creamy Cauliflower Chowder's incredible flavor. Deliciously cheesy, low carb, and filling. Our favorite healthy soup!
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Ingredients
- 1 large head cauliflower cored and roughly chopped
- 3 garlic cloves
- 1 tablespoon extra virgin olive oil
- kosher salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 1 medium yellow onion chopped
- 2 medium carrots chopped
- 2 celery stalks chopped
- 1 dried bayleaf
- ½ teaspoon dried thyme
- ¼ cup all purpose flour or gluten-free flour
- 3 ½ cups vegetable broth
- 1 ¼ cups milk nonfat milk or unsweetened almond milk
- ½ cup shredded cheddar cheese (I used white cheddar)
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Instructions
- Preheat the oven to 400 degrees F.
- Arrange the chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with the olive oil, season with a pinch of salt and pepper, and toss to coat. Spread into a single layer. Roast for 20 to 25 minutes, stirring once halfway through. Set aside to cool. When cool enough to handle, remove the garlic from its skin and finely chop.
- In a large pot, melt the butter over medium-high heat. Add the onion and cook for 2 to 3 minutes, until just beginning to soften. Add the carrots and celery, and cook for 5 minutes, stirring occasionally. Stir in the chopped garlic, cauliflower, bay leaf, and thyme. Sprinkle the flour over the vegetables and mix to combine.
- Cook until the flour disappears, about 2 minutes. Pour in the broth, stir, and bring to a simmer. Cook for 10 minutes. Stir in the milk and cheese, and continue mixing until the cheese is melted and the chowder is creamy, 2 to 3 minutes. Discard the bay leaf. If you'd like your soup thicker or creamier, use an immersion blender to puree it until it reaches your desired consistency (Alternatively, you can ladle a few scoops into a blender and puree a few batches. Be careful not to fill your blender more than halfway, as hot liquids like to splatter). Season with salt and pepper to taste. Ladle the chowder into bowls, and serve warm.
Notes
- Recipe from Two Peas and Their Pod Cookbook by Maria Lichty
- TO STORE: Let the chowder cool completely, and place in an airtight storage container in the refrigerator for up to 5 days.
- TO FREEZE: Place the chowder in an airtight freezer-safe storage container or ziptop bag, and freeze for up to 6 months. Let thaw overnight in the refrigerator, and reheat in the microwave or gently on the stove over medium-low heat (stirring in the milk and cheese, if you left it out before freezing).
Nutrition Information
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Serving
1(of 6)
Calories
201kcal
(10%)
Carbohydrates
15g
(5%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
30mg
(10%)
Potassium
394mg
(11%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
4016IU
(80%)
Vitamin C
49mg
(54%)
Calcium
167mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 201kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Potassium | 394mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4016IU | 80% |
| Vitamin C | 49mg | 54% |
| Calcium | 167mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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