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.
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.
More Soup Recipes You Will Love:
- Cream of Broccoli Soup
- Potato Leek Soup
- Cheeseburger Soup
- Carrot Ginger Soup
- Red Lentil Soup with Spinach
Creamy Roasted Cauliflower Chowder
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
- 3½ cups vegetable broth
- 1¼ 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.
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