If you’re looking for a warm and hearty dish that’s packed with flavor and nutrition, this Creamy Roasted Cauliflower & Veggie Chowder is the perfect recipe. By roasting the cauliflower first, this soup takes on a rich, slightly nutty flavor that pairs beautifully with the medley of fresh vegetables and herbs. It’s a cozy and satisfying meal that works well for weeknight dinners or gatherings, and it’s easy to adjust to suit gluten-free diets or personal taste preferences. Plus, it’s simple to make yet feels indulgent!
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:
- Roast the Cauliflower : Preheat the oven to 400°F (200°C). Toss the chopped cauliflower and garlic cloves with olive oil, then spread them on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until the cauliflower is golden and tender. Set aside.
- Prepare the Soup Base : In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened. Stir in the bay leaf and dried thyme, cooking for an additional minute to release the flavors.
- Thicken the Soup : Sprinkle the flour evenly over the vegetables. Stir well to coat everything evenly. Gradually pour in the vegetable broth, whisking to ensure no lumps remain. Let it simmer for 10 minutes, stirring occasionally, until slightly thickened.
- Blend and Add Creaminess : Add the roasted cauliflower and garlic to the pot. Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt completely. Adjust the consistency with additional broth or milk if needed.
- Season and Serve : Season with salt and black pepper to taste. Remove the bay leaf before serving. Serve hot with crusty bread or crackers for dipping. Enjoy!
Conclusion:
This Creamy Roasted Cauliflower & Veggie Chowder is proof that wholesome, homemade soups can be both indulgent and nutritious. The roasted cauliflower imparts a deep, savory flavor that elevates this dish to comfort food status, while the vibrant vegetables and creamy texture make it irresistible. Whether you’re cooking for your family or treating yourself, this recipe is sure to become a new favorite!
Creamy Roasted Cauliflower & Veggie Chowder
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
- Roast the Cauliflower : Preheat the oven to 400°F (200°C). Toss the chopped cauliflower and garlic cloves with olive oil, then spread them on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until the cauliflower is golden and tender. Set aside.
- Prepare the Soup Base : In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened. Stir in the bay leaf and dried thyme, cooking for an additional minute to release the flavors.
- Thicken the Soup : Sprinkle the flour evenly over the vegetables. Stir well to coat everything evenly. Gradually pour in the vegetable broth, whisking to ensure no lumps remain. Let it simmer for 10 minutes, stirring occasionally, until slightly thickened.
- Blend and Add Creaminess : Add the roasted cauliflower and garlic to the pot. Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt completely. Adjust the consistency with additional broth or milk if needed.
- Season and Serve : Season with salt and black pepper to taste. Remove the bay leaf before serving. Serve hot with crusty bread or crackers for dipping. Enjoy!