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 Time: 10 minutesmins
Cook Time: 45 minutesmins
Total Time: 55 minutesmins
Yield: 6servings
Course: Dinner, Lunch, Soup
Cuisine: American
Ingredients
1large head cauliflower(cored and roughly chopped)
¼cupall-purpose flour(you can use gluten-free flour)
3½cupsvegetable broth
1¼cupsmilk
½cupshredded 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.