Creamy Cauliflower Chowder Cheddar (Print Version)
Comforting chowder with tender cauliflower and sharp cheddar in a creamy, flavorful 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 - 2 cups whole milk
07 - 1 ½ cups sharp cheddar cheese, shredded
08 - 2 tablespoons unsalted butter
→ Pantry
09 - 1 cup vegetable broth
10 - 2 tablespoons all-purpose flour or gluten-free flour blend
11 - ½ teaspoon dried thyme
12 - ½ teaspoon ground black pepper
13 - ¾ teaspoon salt, or to taste
→ Garnish (optional)
14 - 2 tablespoons fresh chives, chopped
15 - Extra shredded sharp cheddar cheese
# Preparation Steps:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until aromatic.
03 - Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes to eliminate raw flour flavor.
04 - Gradually whisk in whole milk and vegetable broth, ensuring the mixture is smooth and lump-free.
05 - Add cauliflower florets, dried thyme, salt, and black pepper. Bring to a simmer, cover, and cook for 15 to 18 minutes until cauliflower is tender.
06 - Use an immersion blender to partially puree the soup in the pot, leaving some cauliflower chunks for texture. Alternatively, transfer half to a blender and return to the pot.
07 - Reduce heat to low. Stir in shredded cheddar cheese until fully melted and the soup is smooth. Adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with fresh chopped chives and additional shredded cheddar, if desired.
# Expert Advice:
01 -
- It comes together in under an hour, making weeknight dinners feel effortless.
- The cauliflower becomes so tender and creamy that even skeptics find themselves asking for seconds.
- Sharp cheddar does the heavy lifting—no cream required, though you can add it if you're feeling indulgent.
02 -
- Never let the soup boil after adding cheese, or it can turn grainy and separate—keep it at a gentle simmer and add the cheese slowly for a silky result.
- A partial puree is the secret to the perfect texture; blend too much and you lose the rustic appeal, not enough and it stays too chunky.
03 -
- Shred your own cheese from a block if you can; pre-shredded cheese contains anti-caking agents that can make the soup grainy.
- Cold milk straight from the fridge can cause the roux to seize—warm it gently first for the silkiest texture.