Experience a creamy blend of textures and flavors with this Cauliflower Chowder that marries roasted cauliflower, tender potatoes, and savory vegetables in a velvety broth. The rich and satisfying dish is a standout among Healthy Soup Recipes, offering a perfect balance of nourishment and delectable taste in every spoonful.

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I love making Cauliflower Chowder becuase its simple and packed with nutritious ingredients. I start by chopping 1 head cauliflower into florets and toss them in 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon ground black pepper.

Roasting the cauliflower at 425 for about 20-25 minutes really brings out the flavor and helps add a rich texture to the chowder. Meanwhile, I dice 1 medium onion, mince 2 garlic cloves and chop 2 celery stalks.

I also peel and cube 2 medium potatoes which when simmered with 4 cups vegetable broth and a bay leaf makes the base thick and hearty. Adding 1 cup heavy cream at the end gives the soup a smooth finish and extra wholesome richness.

This recipe is not only filling but also provides good amounts of fiber and vitamins making it a healthy meal option. Enjoy making and eating this delicious soup recipe!

Why I Like this Recipe

1. I love how roasting the cauliflower gives it a kinda crispy texture that really brings out a smoky flavor, plus it’s super fun to watch it get that charred edge.
2. I really dig how the mix of veggies—onions, garlic, celery, and potatoes—comes together with the creamy broth to make a comforting, hearty meal that never feels too heavy.
3. I appreciate that the recipe isn’t super complicated, so I can throw it together on a weeknight without feeling totally overwhelmed by too many steps.
4. I like that it blends both rustic and creamy elements, which reminds me of when I first got into cooking and just wanted something flavorful with a bit of a twist.

Ingredients

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Cauliflower is a fiber-rich veggie that adds crunch and vital nutrients to the chowder.
Olive oil supplies heart healthy fats which make the dish smooth and rich.
Onions bring natural sweetness and blend in savory flavors for a tasty base.
Garlic adds depth and a zesty kick, boosting both flavor and health benefits.
Potatoes offer light carbohydrates, giving the chowder a filling yet balanced texture.
Heavy cream gives the chowder a smooth, rich and comforting consistency.
Celery adds a fresh crunch and extra fiber, enhancing the overall texture.
Vegetable broth brings savory depth and warmth, tying the flavors perfectly.

Ingredient Quantities

1 head cauliflower, chopped into florets

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon ground black pepper

1 medium onion, diced

2 garlic cloves, minced

2 celery stalks, chopped

2 medium potatoes, peeled and cubed

4 cups vegetable broth

1 cup heavy cream

1 bay leaf

How to Make this

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1. Preheat your oven to 425°F. Meanwhile, chop the cauliflower into florets and toss them with olive oil, salt and pepper.

2. Spread the cauliflower out on a baking sheet and roast it in the oven for 20-25 minutes until its edges get a bit crispy.

3. While the cauliflower is roasting, heat a large pot over medium heat with a splash of olive oil. Add the diced onion, minced garlic and chopped celery and cook them until the onions turn soft.

4. Add the cubed potatoes to the pot and stir so that they get mixed well with the veggies.

5. Pour in the vegetable broth and add the bay leaf. Bring the whole mix to a simmer.

6. Let the potatoes and veggies simmer for about 15 minutes so that the potatoes become tender.

7. Once your cauliflower is done and roasted, add it directly into the pot.

8. Stir in the heavy cream and let the chowder warm up for another 5-7 minutes.

9. Taste the soup and adjust the salt and pepper if needed, then remove the bay leaf.

10. Serve the chowder hot and enjoy your delicious dish!

Equipment Needed

1. Oven
2. Baking sheet
3. Cutting board
4. Chef’s knife
5. Mixing bowl
6. Large pot
7. Wooden spoon
8. Measuring spoons and cups

FAQ

Q: Can I substitute another type of milk for heavy cream?

Yup, you can use half-and-half or even whole milk if you want a lighter chowder, but it might not be as creamy.

Q: How long should i cook the chowder?

It usually takes about 30 to 40 minutes to simmer everything until the veggies are nice and soft.

Q: Do i have to peel the potatoes?

Not really, although peeling them gives the chowder a smoother texture, you can leave the skin on if you like a bit more texture.

Q: Can i add other vegetables?

Sure, some people toss in a few carrots or a handful of peas but its best to not overload it so the creamy cauliflower flavor stays prominent.

Q: How do i store leftover chowder?

Let it cool completely then put it in an airtight container in the fridge. It should keep for about 3 days.

Cauliflower Chowder Recipe Substitutions and Variations

If you dont have olive oil, you can use a neutral vegetable oil or even melted butter for a richer flavor.
Out of heavy cream? Half-and-half or coconut milk works pretty well in its place.
Don’t have vegetable broth? You can mix a bouillon cube in 4 cups of water as a substitute.
If bay leaves arent available, try adding a pinch of dried thyme or oregano instead.
Not a fan of celery? Extra chopped carrots could stand in for a slightly sweeter taste.

Pro Tips

1) When roasting the cauliflower, keep an eye on it cuz oven temps can vary a bit and if you want it super crispy you might wanna check around 20 minutes instead of waiting for the timer to go off without a look.
2) When you cook the onions, garlic, and celery, stir them a lot so nothing sticks or burns. Sometimes they can go from soft to burnt real fast so it’s worth giving them a good mix.
3) Try warming your heavy cream a little bit before you add it to the soup so it mixes in smoother and doesnt cause the soup to cool down too much when you add it.
4) Always taste your chowder at the end and adjust the salt and pepper if needed. Everyone’s taste is different so don’t be afraid to add a little extra seasoning if you think it needs it.