Creamy Cauliflower Chowder with Cheddar (Printable)

Velvety cauliflower chowder loaded with sharp cheddar and tender vegetables in a creamy broth.

# What You'll Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into small florets
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 2 medium Yukon Gold potatoes, peeled and diced

→ Dairy

07 - 2 tablespoons unsalted butter
08 - 1 cup whole milk
09 - 1 cup heavy cream
10 - 1 ½ cups sharp cheddar cheese, shredded

→ Broth & Seasonings

11 - 4 cups low-sodium vegetable broth
12 - ½ teaspoon dried thyme
13 - ½ teaspoon smoked paprika
14 - ¼ teaspoon ground black pepper
15 - ½ teaspoon salt, adjust to taste

→ Garnish

16 - 2 tablespoons fresh chives, chopped
17 - Extra shredded cheddar cheese

# How To Make It:

01 - Melt butter in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add cauliflower florets and potatoes; cook for 2 minutes, stirring frequently.
04 - Pour in vegetable broth, thyme, paprika, salt, and pepper. Bring to a gentle boil, then reduce heat, cover, and simmer for 15 minutes until vegetables are tender.
05 - Using an immersion blender, puree the soup partially, leaving some chunks for texture. Alternatively, carefully blend half in a blender and return to pot.
06 - Stir in milk and heavy cream; bring to a gentle simmer.
07 - Gradually add shredded cheddar, stirring until melted and smooth. Taste and adjust seasonings as needed.
08 - Serve hot, garnished with fresh chives and extra cheddar if desired.

# Tips from dashanddishes:

01 -
  • The cauliflower creates an incredibly velvety texture without needing a flour rouis, making it naturally gluten-free and lighter than traditional chowders
  • Sharp cheddar brings just enough tang to cut through the creaminess, while smoked paprika adds this subtle depth that keeps people guessing what makes it so good
  • It comes together in under an hour but tastes like it simmered all afternoon, perfect for those weeknights when you need something comforting but don't have hours to dedicate to the stove
02 -
  • The soup can separate if boiled after adding the dairy and cheese. Keep it at a gentle simmer and stir frequently to maintain that smooth, creamy texture
  • Shredding your own cheese from a block makes an enormous difference in how smoothly it melts into the soup
  • The soup will thicken as it cools, so plan to add a splash more milk or broth when reheating leftovers
03 -
  • Room temperature cheese incorporates more smoothly than cold cheese, so let it sit out while you prep the vegetables
  • Add a splash of white wine or apple cider vinegar after pureeing to brighten all the flavors without tasting acidic

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