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Creamy Roasted Cauliflower Chowder

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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.

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.
Creamy Roasted Cauliflower Chowder

When the weather gets cold, we love soup for dinner. This cauliflower soup is lovely, as I am a huge cauliflower fan, especially in my soups! It’s creamy like a chowder, without potatoes and cream. A few other chowders you may like, Seattle Smoked Salmon Chowder or this Cheddar Corn Chowder with Bacon.

Two Peas & Their Pod Cookbook

I’m so excited to share this recipe from my friend Maria’s cookbook, The Two Peas in a Pod Cookbook. Her cookbook is beautiful, filled with recipes she, her husband and two boys enjoy. The book has tons of salads and vegetarian options as well as meat dishes. She even has an entire chapter on cookies!

Maria lives in Salt Lake City, where they get a lot of snow. So naturally, Maria makes lots of soup for her family, especially after they get off the slopes. I adapted her recipe slightly by reducing the butter a bit, but otherwise kept everything else the same. This soup super rich in flavor, wonderfully cheesy and low in carbs. If you want to make the soup a little thicker, you can puree some of it in the blender, and add it back to the soup.

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.Two Peas & Their Pod CookbookThis 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.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.

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Creamy Roasted Cauliflower Chowder

4.90 from 48 votes
7
Cals:205
Protein:7.5
Carbs:20
Fat:11
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.
Course: Dinner, Lunch, Soup
Cuisine: American
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.
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Yield: 6 servings
Serving Size: 1 1/2 cups

Ingredients

  • 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
  • cups vegetable broth
  • cups milk
  • ½ cup shredded cheddar cheese we prefer white cheddar

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.

Last Step:

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Nutrition

Serving: 1 1/2 cups, Calories: 205 kcal, Carbohydrates: 20 g, Protein: 7.5 g, Fat: 11 g, Saturated Fat: 6 g, Cholesterol: 26 mg, Sodium: 460 mg, Fiber: 5 g, Sugar: 8 g

Categories:

Creamy Roasted Cauliflower Soup

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87 comments on “Creamy Roasted Cauliflower Chowder”

  1. Thia was fantastic! I used chicken broth, adding a bit more than the recipe called for, as well as a bit more milk & cheese. I also added about a cup or so if chopped chicken as need to get a bit more protein in my meals. It made 8 very healthy servings and perfect on a very cold MN night.

  2. Absolutely, delicious! Hubby called from work and said it was so cold outside, just after I happened upon this recipe. He loves cauliflower and he needed a good warm dinner, so I had to make it. So, so, good. I did have to add a little more salt, and I lightly browned the cauliflower by turning on the broiler at the end of the bake time but otherwise, I stuck to the recipe (which I rarely do.) Hubby said it got better and better the more he ate, lol. Thanks!

  3. I loved this recipe! I used unsweetened almond milk for the milk and reduced fat Mexican style blend shredded cheese. I also roasted a head of garlic. Other than that, I made strictly following the recipe and it was delicious. Will definitely be making this again!

  4. Nice hearty and creamy vegetarian soup for a cold winter evening.  I misread the directions and ended up roasting the chopped onions with the cauliflower.  The soup was very enjoyable served with homemade bread.

  5. I added Canadian bacon and had to use chicken broth because I didn’t have vegetable broth. I roasted the garlic.  This was delicious!

  6. The chowder was too mellow, rather bland. I added alot of Thai basil leaves and sprinkled seasoning called Bagel Not Included Everything + Citrus Sriracha and WOW! It really made it dance…so much more depth of flavor and just a kiss of heat. Delicious!

  7. This was really good. I used almond flour and unsweetened almond milk instead. But still really good.