Description
This Creamy Roasted Cauliflower Chowder is a comforting and flavorful soup perfect for chilly days. Roasting the cauliflower and garlic brings a rich depth of flavor, while the combination of vegetables, cheese, and milk creates a luscious, creamy texture. It’s a satisfying vegetarian dish that’s easy to prepare and sure to warm you up.
Ingredients
Scale
Vegetables
- 1 large head of cauliflower, roughly chopped
- 3 cloves garlic
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
Seasonings and Herbs
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
Other Ingredients
- 1 tablespoon olive oil
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour (can use gluten-free flour)
- 30 ounces vegetable broth
- 1 1/4 cups milk
- 1/2 cup shredded cheddar cheese (white or sharp cheddar works best)
Instructions
- Roast the Cauliflower and Garlic: Preheat oven to 400°F (200°C). Place the chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss to coat evenly. Season with salt and black pepper. Roast in the oven for 20-25 minutes, stirring once halfway through, until the cauliflower is tender and slightly caramelized. Remove from the oven and set aside.
- Sauté the Base Vegetables: In a large pot, melt the unsalted butter over medium-high heat. Add the chopped onion and cook for 2-3 minutes until slightly translucent. Add the chopped carrots and celery, cooking for an additional 5 minutes while stirring occasionally to soften the vegetables.
- Add Roasted Vegetables and Thickener: Finely chop the roasted garlic cloves. Add the chopped garlic, roasted cauliflower, bay leaf, and dried thyme to the pot with the sautéed vegetables. Sprinkle the flour over the mixture and stir well, cooking until the flour is fully incorporated and no longer visible, about 1-2 minutes. This step thickens the chowder.
- Simmer the Chowder: Pour in the vegetable broth and stir to combine everything. Bring the mixture to a gentle simmer and let it cook for 10 minutes to develop flavor and allow the soup to thicken.
- Finish the Chowder: Stir in the milk and shredded cheddar cheese. Continue stirring until the cheese has fully melted and the chowder is creamy. Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Ladle the warm chowder into bowls and serve immediately. Enjoy this hearty and luscious cauliflower chowder on a cold day for maximum comfort.
Notes
- This chowder is naturally vegetarian and can be made gluten-free by substituting all-purpose flour with gluten-free flour.
- Roasting the cauliflower enhances the flavor by caramelizing the natural sugars, adding depth to the chowder.
- Use sharp cheddar cheese for a more pronounced cheesy flavor or white cheddar for a milder taste.
- For a richer chowder, substitute whole milk with half-and-half or cream.
- Can be garnished with fresh herbs like parsley or chives for added freshness and color.
Nutrition
- Serving Size: 1 serving
- Calories: 226 kcal
- Sugar: 7 g
- Sodium: 693 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 35 mg
