There’s something undeniably comforting about a bowl of warm, creamy soup, especially when it’s filled with wholesome vegetables and rich flavors. This Creamy Roasted Cauliflower & Veggie Chowder is the ultimate cozy meal—whether you’re battling a chilly evening, need a quick weeknight dinner, or are simply craving a delicious and nutritious dish.
The roasted cauliflower takes center stage in this recipe, bringing a nutty, caramelized depth that elevates the soup to new heights. Combined with tender vegetables, savory seasonings, and creamy cheddar cheese, this chowder is a treat for both your taste buds and your body.
So grab your ingredients, roll up your sleeves, and let’s make a chowder that feels like a warm hug in every spoonful.
Why You’ll Love Creamy Roasted Cauliflower & Veggie Chowder
- Packed with Veggies: Loaded with cauliflower, carrots, celery, and onion for a nutrient-dense meal.
- Rich and Creamy: The blend of roasted cauliflower, milk, and cheddar cheese creates a luscious texture.
- Easy to Make: Straightforward steps make this chowder perfect for beginner or experienced cooks.
- Customizable: Adjust the ingredients to fit your dietary needs or preferences.
- Wholesome Comfort Food: It’s warm, hearty, and satisfying—perfect for any occasion
Ingredients for Creamy Roasted Cauliflower & Veggie Chowder
Main Ingredients
| Ingredient | Amount |
|---|---|
| Cauliflower, roughly chopped | 1 large head |
| Olive oil | 1 tablespoon |
| Garlic cloves | 3 |
| Unsalted butter | 1/4 cup |
| Onion, chopped | 1 medium |
| Carrots, chopped | 2 |
| Celery stalks, chopped | 2 |
| Bay leaf | 1 |
| Dried thyme | 1/2 teaspoon |
| All-purpose flour | 1/4 cup (gluten-free optional) |
| Vegetable broth | 30 ounces |
| Milk | 1 1/4 cups |
| Shredded cheddar cheese | 1/2 cup (white or sharp recommended) |
| Salt | To taste |
| Black pepper | To taste |
Step-by-Step Instructions
1. Roast the Cauliflower
- Preheat your oven to 400°F (200°C).
- Toss the chopped cauliflower and whole garlic cloves with olive oil.
- Spread the mixture evenly on a baking sheet.
- Roast for 20–25 minutes, stirring halfway through, until the cauliflower is golden and tender. Set aside.
2. Prepare the Soup Base
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened.
- Stir in the bay leaf and dried thyme, cooking for an additional minute to release their flavors.
3. Thicken the Soup
- Sprinkle the all-purpose flour over the vegetables and stir well to coat evenly.
- Gradually pour in the vegetable broth while whisking continuously to prevent lumps.
- Let the mixture simmer for 10 minutes, stirring occasionally, until slightly thickened.
4. Blend and Add Creaminess
- Add the roasted cauliflower and garlic to the pot.
- Use an immersion blender to blend the soup until smooth. If you prefer, transfer the soup in batches to a regular blender, then return it to the pot.
- Stir in the milk and shredded cheddar cheese, allowing the cheese to melt completely.
- Adjust the consistency with additional broth or milk, if needed.
5. Season and Serve
- Season the soup with salt and black pepper to taste.
- Remove the bay leaf before serving.
- Ladle the chowder into bowls and serve hot with crusty bread, crackers, or your favorite toppings.
Nutritional Benefits of Cauliflower & Veggie Chowder
This chowder isn’t just delicious—it’s packed with nutrients that support your overall health:
| Ingredient | Health Benefits |
|---|---|
| Cauliflower | High in vitamin C, antioxidants, and fiber for digestion and immunity. |
| Carrots | Loaded with beta-carotene for healthy skin and vision. |
| Celery | Contains antioxidants and supports hydration. |
| Garlic | Provides immune-boosting and anti-inflammatory properties. |
| Cheddar Cheese | Rich in calcium and protein for strong bones and muscles. |
| Milk | Packed with vitamins D and B12, plus calcium for bone health. |
Tips for the Perfect Creamy Cauliflower Chowder
1. Roast the Cauliflower
Roasting the cauliflower adds a nutty, caramelized flavor that transforms the soup. Don’t skip this step for maximum depth of flavor.
2. Use Fresh Ingredients
Fresh vegetables and high-quality broth make a noticeable difference in the final taste.
3. Adjust the Texture
For a chunkier soup, blend only part of the chowder and leave the rest unblended. For a fully creamy texture, blend it all.
4. Make It Gluten-Free
Swap the all-purpose flour for gluten-free flour or cornstarch for a gluten-free option.
5. Add Extra Toppings
Top the soup with crispy croutons, a sprinkle of Parmesan cheese, or chopped fresh parsley for added flavor and texture.
Why Roasting Makes a Difference
Roasting the cauliflower brings out its natural sweetness and adds a smoky, nutty flavor to the soup. The process caramelizes the edges, giving the chowder a richer taste that sets it apart from other creamy soups.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~230 |
| Protein | 8 g |
| Fat | 12 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
| Sodium | ~450 mg |
Frequently Asked Questions
1. Can I make this soup vegan?
Yes! Replace the butter with plant-based butter or olive oil, use non-dairy milk (like almond or oat milk), and substitute the cheddar cheese with a vegan cheese alternative.
2. Can I freeze this soup?
Absolutely. Let the soup cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of milk or broth to restore the creamy consistency.
3. Can I add other vegetables?
Of course! Broccoli, zucchini, or even potatoes make excellent additions to this chowder.
4. How do I make the soup thicker?
If you prefer a thicker chowder, reduce the amount of broth or add a slurry of cornstarch and water during the simmering step.
5. What cheese works best?
Sharp cheddar or white cheddar works beautifully, but you can also experiment with Gruyere or Parmesan for a unique twist.
6. Can I make this soup ahead of time?
Yes! The flavors actually deepen over time. Store it in the fridge for up to 4 days and reheat when ready to serve.
Conclusion: A Chowder Worth Savoring
This Creamy Roasted Cauliflower & Veggie Chowder is more than just a soup—it’s a bowl of comfort, flavor, and nourishment. With its velvety texture, nutty roasted cauliflower, and rich cheddar finish, it’s bound to become a family favorite.
Whether you’re serving it for a cozy dinner, meal-prepping for the week, or simply indulging in a moment of culinary joy, this chowder delivers every time. So why wait? Gather your ingredients, fire up your oven, and treat yourself to the ultimate creamy comfort food.
Pro Tip: Pair this chowder with a fresh garden salad or a warm loaf of sourdough bread for a complete and satisfying meal!
Print
Creamy Roasted Cauliflower & Veggie Chowder
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Warm, creamy, and packed with roasted cauliflower and hearty vegetables, this Creamy Roasted Cauliflower & Veggie Chowder is comfort food at its finest. The caramelized flavors of roasted cauliflower combined with savory veggies, thyme, and melted cheddar cheese make this dish irresistible. Perfect for chilly evenings or anytime you need a bowl of nourishment, this chowder will quickly become a family favorite!
Ingredients
- 1 large head of cauliflower (roughly chopped)
- 1 tablespoon olive oil
- 3 cloves garlic
- 1/4 cup unsalted butter
- 1 medium onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour (can substitute with gluten-free flour)
- 30 ounces vegetable broth
- 1 1/4 cups milk
- 1/2 cup shredded cheddar cheese (white cheddar or sharp cheddar recommended)
- Salt and black pepper (to taste)
Instructions
1. Roast the Cauliflower
- Preheat the oven to 400°F (200°C).
- Toss the roughly chopped cauliflower and garlic cloves with olive oil in a bowl.
- Spread the mixture evenly on a baking sheet.
- Roast for 20–25 minutes, stirring halfway through, until the cauliflower is golden and tender. Set aside.
2. Prepare the Soup Base
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in the bay leaf and dried thyme, cooking for 1 more minute to release the flavors.
3. Thicken the Soup
- Sprinkle the all-purpose flour over the vegetables and stir well to coat evenly.
- Gradually pour in the vegetable broth while whisking continuously to prevent lumps.
- Simmer for 10 minutes, stirring occasionally, until the soup thickens slightly.
4. Blend and Add Creaminess
- Add the roasted cauliflower and garlic to the pot.
- Use an immersion blender to blend the soup until smooth. If using a traditional blender, blend the soup in batches and return it to the pot.
- Stir in the milk and shredded cheddar cheese, mixing until the cheese melts completely.
- Adjust the consistency with more broth or milk if needed.
5. Season and Serve
Notes
- Make It Vegan: Replace butter with plant-based butter or olive oil, milk with non-dairy milk (like almond or oat), and cheddar with vegan cheese.
- Add Protein: Stir in cooked chicken, turkey, or white beans for a protein boost.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of milk or broth.
- Blending Tip: Blend only part of the soup for a chunkier texture, or fully blend for a creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American