Description
This Creamy Roasted Cauliflower Chowder is a comforting and flavorful soup perfect for chilly days. Roasting the cauliflower and garlic enhances their natural sweetness, while a smooth blend of vegetables, cheese, and broth creates a rich and creamy texture without being overly heavy. The addition of aromatic herbs and sharp cheddar cheese elevates the chowder, making it a satisfying and nourishing meal for the whole family.
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 & Herbs
- Salt and black pepper, to taste
- 1 bay leaf
- 1/2 teaspoon dried thyme
Liquids & Dairy
- 30 ounces vegetable broth
- 1 1/4 cups milk
- 1/2 cup shredded cheddar cheese (white or sharp cheddar)
Oils, Fats & Flour
- 1 tablespoon olive oil
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour (can use gluten-free flour)
Instructions
- Roast Cauliflower and Garlic: Preheat your oven to 400 degrees F. On a large baking sheet, spread out the chopped cauliflower and whole garlic cloves. Drizzle them with olive oil, toss to coat evenly, then season with salt and black pepper. Roast in the oven for 20 to 25 minutes until the cauliflower is tender, stirring once halfway through. Remove from the oven and set aside.
- Sauté Base Vegetables: Heat a large pot over medium-high heat and melt the butter. Add the chopped onion and cook for 2 to 3 minutes until slightly translucent. Then add the chopped carrots and celery, cooking for an additional 5 minutes while stirring occasionally to soften the vegetables.
- Add Roasted Cauliflower and Aromatics: Finely chop the roasted garlic cloves and add them to the pot along with the roasted cauliflower, bay leaf, and dried thyme. Sprinkle the flour over the vegetables and stir continuously until the flour is fully absorbed and no longer visible, which helps thicken the chowder.
- Simmer Chowder: Pour in the vegetable broth, stirring to combine. Bring the mixture to a simmer and let it cook gently for 10 minutes so the flavors meld together and the chowder thickens.
- Finish with Milk and Cheese: Stir in the milk and shredded cheddar cheese until the cheese melts and the chowder becomes creamy and smooth. Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Remove the bay leaf, ladle the chowder into bowls, and serve warm for a comforting meal.
Notes
- This chowder is creamy and comforting, perfect to warm you up on a chilly day.
- You can substitute the all-purpose flour with gluten-free flour to make the chowder gluten-free.
- Using white or sharp cheddar will affect the flavor slightly; sharp cheddar offers a tangier taste.
- Add a pinch of cayenne or smoked paprika for a spicy twist.
Nutrition
- Serving Size: 1 serving
- Calories: 226
- 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
