Creamy Cauliflower Chowder Cheddar

There's something about a cloudy October afternoon that makes you want to build something warm in a pot. I was cleaning out my vegetable drawer, staring down a lonely head of cauliflower and some carrots that had seen better days, when it hit me—why not turn them into something creamy and comforting? That first batch was a little thin and underseasoned, but the moment that sharp cheddar melted in, I knew I'd stumbled onto something special.

My mom called while I was ladling this into bowls one rainy weeknight, and I held the phone under my chin, steam rising up, telling her what I was eating. She asked for the recipe before I'd even taken the first spoonful—that's how you know something's working.

Ingredients

• Cauliflower (1 medium head, cut into small florets): Cut smaller than you think you should—they'll break down as they simmer, which is exactly what you want for that creamy texture.
• Carrot and celery (1 medium carrot, diced; 2 stalks, diced): These are your flavor base, the quiet workers that make everything taste more like soup.
• Yukon Gold potato (1 medium, peeled and diced): Yukon Golds dissolve slightly and thicken the broth naturally—don't swap them for waxy potatoes or you'll end up with chunks.
• Onion and garlic (1 small onion, finely chopped; 2 cloves, minced): Mince the garlic small so it disappears into the base rather than biting you at the end.
• Unsalted butter (2 tablespoons): This gets you started on the roux, which is non-negotiable for body and richness.
• All-purpose flour (2 tablespoons): The flour thickens without cream, which means you're not drowning your vegetables in dairy.
• Vegetable broth (3 cups, low-sodium): Low-sodium matters here because you control the salt, not the box.
• Whole milk (2 cups): Use actual whole milk, not skim—you need the fat for the chowder to feel like chowder.
• Sharp cheddar cheese (1½ cups, shredded): Sharp is important; mild cheddar will give you a flat, one-note finish.
• Thyme and smoked paprika (¼ teaspoon each): The thyme is gentle and herbaceous; the paprika adds a whisper of smoke without heat.
• Salt and black pepper (½ teaspoon salt, ¼ teaspoon pepper, adjusted to taste): Taste as you go—salt awakens everything.
• Fresh chives for garnish (2 tablespoons, chopped): A handful of green on top makes it look intentional and tastes bright against all that richness.

Instructions

Build your base:

Melt butter in a large pot over medium heat, then add onion, carrot, celery, and garlic. Sauté for 4–5 minutes until the edges soften and the kitchen smells like home cooking. You should hear the vegetables just beginning to stick slightly to the bottom.

Make the roux:

Sprinkle flour over the vegetables and stir constantly for one full minute—this cooks out the raw flour taste and helps thicken everything later. Don't skip this step or you'll taste flour in your soup.

Add the liquids smoothly:

Slowly whisk in milk and broth, stirring as you pour so lumps don't form. Go slow; rushing this part is how you end up with flour clumps floating around.

Simmer until tender:

Add cauliflower, potato, thyme, paprika, salt, and pepper, then bring to a gentle boil. Lower heat and simmer uncovered for 20–25 minutes until the cauliflower falls apart when you touch it with a spoon and the potato dissolves slightly into the broth.

Blend to cream:

Using an immersion blender, pulse directly in the pot for 30–45 seconds until half the vegetables are broken down but chunks still exist—this is the key to real texture. If using a countertop blender, transfer half the soup, blend smooth, and return to the pot.

Finish with cheese:

Stir in the shredded cheddar off the heat, watching it melt into ribbons and dissolve into the broth. The residual heat is enough to melt it completely without breaking the sauce.

Taste and adjust:

Ladle into bowls, top with fresh chives and extra cheddar if you want, and serve while it's still steaming.

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My neighbor came over one winter evening and had a bowl of this, and she asked if I'd been to culinary school. I hadn't—I'd just learned to listen to what the pot was telling me.

Why This Soup Works

A good chowder isn't fancy or complicated; it's about building layers of flavor from the ground up. The vegetables get soft enough to almost dissolve, creating their own broth, while the roux adds body without making it feel heavy. The sharp cheddar ties everything together and gives it that warm, satisfying quality that makes you feel taken care of.

How to Serve It

This soup is best eaten hot, straight from the pot, with crusty bread for soaking up every last bit. A simple green salad on the side cuts the richness just enough to make you want another bowl. If you're making it ahead, store it in the fridge for up to three days and reheat gently over medium-low heat, stirring in a splash of milk if it's thickened too much.

Room to Play

Once you understand how this soup works, you can bend it. Some evenings I add a pinch of cayenne for heat, or swap half the milk for light cream when I'm feeling indulgent. You can roast the vegetables first for deeper flavor, or use half broth and half chicken stock if that's what you have. The core stays the same—vegetables, roux, liquid, cheese—but everything else is yours to decide.

• If you're vegan, olive oil replaces butter, and dairy-free milk and cheese work surprisingly well.
• Make it heartier by throwing in diced ham, bacon, or cooked sausage if meat is in your plans.
• Leftover soup reheats best on the stovetop with a bit of milk stirred in to loosen it up again.

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This is the kind of soup that asks nothing fancy of you but gives back comfort in return. Make it when you need something warm, or make it because someone you care about is coming over.

Recipe FAQs

→ What vegetables are used in this chowder?

Cauliflower, carrots, Yukon Gold potatoes, onion, celery, and garlic combine to create a flavorful base.

→ How is the creamy texture achieved?

A roux made from butter and flour is whisked into milk and broth, then blended partially to retain some vegetable chunks and create a velvety texture.

→ Can this chowder be made gluten-free?

Yes, by substituting all-purpose flour with gluten-free flour and using gluten-free broth.

→ What seasoning adds depth to the flavor?

Smoked paprika and dried thyme provide a warm and aromatic note that complements the creamy base.

→ Are there suggestions for garnishing?

Fresh chopped chives and extra shredded sharp cheddar add color and a burst of flavor on top.

→ Can I make a vegan version of this chowder?

Yes, replacing dairy milk and cheese with plant-based alternatives and using olive oil instead of butter works well.