Creamy Roasted Cauliflower Chowder
User Reviews
4.9
Creamy Roasted Cauliflower Chowder
Description
The recipe begins with roasting cored and chopped cauliflower alongside whole garlic cloves, coated in olive oil and seasoned lightly, at 400°F until tender and slightly caramelized. After roasting, garlic is peeled and finely chopped. A sautéed mixture of butter, onion, carrot, and celery forms the soup base, which is enhanced with herbs like bay leaf and thyme. Flour is sprinkled in to absorb moisture and thicken the chowder when combined with vegetable broth. Simmering melds these flavors before milk and shredded cheddar are stirred in to create a creamy texture and savory finish. The result is a thick, comforting chowder with roasted undertones and cheesy richness.
Ingredients
- 1 cauliflower cored and roughly chopped, large head
- 3 garlic cloves
- 1 tablespoon extra-virgin olive oil
- kosher salt freshly ground pepper
- black pepper freshly ground pepper
- black pepper
- 2 tablespoons butter unsalted
- 1 yellow onion chopped, medium
- 2 carrot chopped, medium
- 2 celery chopped, stalks
- 1 bay leaf dried
- ½ teaspoon thyme dried
- ¼ cup all-purpose flour (you can use gluten-free flour)
- 3½ cups vegetable broth
- 1¼ cups milk
- ½ cup cheddar cheese we prefer white cheddar, shredded
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 DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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