Creamy Roasted Cauliflower Chowder

Name: Creamy Roasted Cauliflower Chowder
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 large head cauliflower; 3 garlic cloves; 1 tablespoon extra-virgin olive oil; Kosher salt and freshly ground; black pepper; 2 tablespoons unsalted butter; 1 medium yellow onion; 2 medium carrots; 2 celery stalks; 1 dried bay leaf; ½ teaspoon dried thyme; ¼ cup all-purpose flour; 3½ cups vegetable broth; 1¼ cups milk; ½ cup shredded cheddar cheese

User Reviews

4.9

186 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
6 servings
Calories
205 kcal
Course
Soup, Lunch, Dinner
Cuisine
American

Creamy Roasted Cauliflower Chowder

Iris Warren

Report

This Creamy Roasted Cauliflower Chowder is comfort food without all the calories. Made with roasted cauliflower, which adds deep, caramelized flavor while keeping the soup a little lighter.

Share:

I Made This!

139 people made this

Print

38 people printed this

Save this

111 people saved this

Ingredients

Servings

1 large head cauliflower (cored and roughly chopped)
3 garlic cloves
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground
black pepper
2 tablespoons unsalted butter
1 medium yellow onion (chopped)
2 medium carrots (chopped)
2 celery stalks (chopped)
1 dried bay leaf
½ teaspoon dried thyme
¼ cup all-purpose flour (you can use gluten-free flour)
3½ cups vegetable broth
1¼ cups milk
½ cup shredded cheddar cheese (we prefer white cheddar)

Add to Shopping List

Instructions

Preheat the oven to 400°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 until well coated. Spread out the cauliflower and garlic in a single layer to avoid steaming.
Roast for 20 to 25 minutes, stirring once, until the cauliflower is tender. 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 dried 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. Season with salt and pepper to taste.
Discard the bay leaf. Ladle the chowder into bowls and serve warm.
To make it thicker, you can puree some of the soup and mix it together.

Nutrition Information

Show Details

Serving 11/2 cups Calories 205kcal (10%) Carbohydrates 20g (7%) Protein 7.5g (15%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 26mg (9%) Sodium 460mg (19%) Fiber 5g (20%) Sugar 8g (16%)