Creamy Roasted Cauliflower Chowder
User Reviews
4.7
Creamy Roasted Cauliflower Chowder
Description
Creamy Roasted Cauliflower Chowder combines roasted cauliflower and garlic with sautéed onions, carrots, and celery, forming a rich base for this soup. The cauliflower and garlic are roasted until tender, which enhances their natural sweetness and imparts a slightly caramelized flavor. Sautéing the onion, carrot, and celery adds aromatic depth. The addition of flour creates a roux that thickens the chowder, while vegetable broth provides a flavorful liquid foundation. Milk and shredded cheddar cheese stir in last, melting into the chowder for a velvety creaminess and mild sharpness. Seasoning with thyme, bay leaf, salt, and pepper rounds out the flavor.
The soup has a smooth but hearty consistency, with tender cauliflower pieces and the subtle earthiness of root vegetables. The roasted garlic softens into the broth, lending a gentle savoriness. This chowder is best served warm and can stand on its own or alongside crusty bread or a simple salad for a filling meal.
For gluten-free versions, substitute with appropriate flour alternatives. Non-dairy milks like almond, cashew, or coconut milk can replace cow’s milk without losing creaminess. Roasting the cauliflower ahead ensures an easily managed cooking process. Adjust seasoning to taste before serving.
Ingredients
- 1 cauliflower roughly chopped, large head
- 1 tablespoon olive oil
- 3 cloves garlic
- 1/4 cup butter unsalted
- 1 onion chopped, medium
- 2 carrot chopped
- 2 celery chopped, stalks
- 1 bay leaf
- 1/2 teaspoon thyme dried
- 1/4 cup all-purpose flour can use gluten-free flour
- 30 ounces vegetable broth
- 1 1/4 cups milk
- 1/2 cup cheddar cheese we use white cheddar or sharp cheddar, shredded
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
- In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
- Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
- Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste.
- Ladle chowder into bowls and serve warm.
Notes
- Use gluten-free flour to make the chowder gluten-free.
- Substitute milk with almond, cashew, or coconut milk to suit dietary preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 35mg | 12% |
| Sodium | 693mg | 29% |
| Potassium | 461mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 4112IU | 82% |
| Vitamin C | 49mg | 54% |
| Calcium | 162mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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