Creamy Cauliflower Chowder Cheddar (Printable Version)

A rich chowder blending tender cauliflower, sweet veggies, and sharp cheddar in a creamy broth.

# What You Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into small florets
02 - 1 medium onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced

→ Dairy

06 - 3 tablespoons unsalted butter
07 - 1 cup whole milk
08 - 1 cup heavy cream
09 - 1 ½ cups sharp cheddar cheese, shredded

→ Broth

10 - 4 cups vegetable broth

→ Thickener

11 - 3 tablespoons all-purpose flour or gluten-free flour blend

→ Seasonings

12 - 1 teaspoon salt, or to taste
13 - ½ teaspoon ground black pepper
14 - ¼ teaspoon smoked paprika

→ Garnish

15 - 2 tablespoons fresh chives or parsley, chopped
16 - Extra shredded cheddar

# How-To Steps:

01 - Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes to form a roux and eliminate raw flour taste.
04 - Gradually pour in vegetable broth while whisking continuously to prevent lumps and ensure smooth incorporation.
05 - Add cauliflower florets and bring to a boil. Reduce heat and simmer for 15 minutes until cauliflower is very tender.
06 - Use immersion blender to partially blend soup, leaving some texture. Alternatively, transfer half to blender and return to pot.
07 - Stir in milk and heavy cream. Simmer for 3 minutes to heat through and slightly thicken.
08 - Remove from heat. Add shredded cheddar cheese, stirring until melted and smooth. Season with salt, pepper, and smoked paprika to taste.
09 - Ladle into bowls and garnish with fresh chives and extra shredded cheddar, if desired.

# Helpful Tips:

01 -
  • This soup manages to feel incredibly indulgent while actually being mostly vegetables
  • The partial blend trick gives you that velvety restaurant texture without completely losing what youre eating
  • It reheats beautifully, making it the gift that keeps on giving all week
02 -
  • Always take the soup off the heat before adding cheese, otherwise it can separate and turn grainy
  • Pre-shredded cheese has a coating that prevents proper melting, so grate your own for the smoothest results
03 -
  • Make this a day ahead, the flavors develop overnight and it tastes even better
  • If it's too thick after refrigerating, thin with a splash of broth when reheating

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