Creamy Cauliflower Chowder Cheddar (Printable Version)
A comforting chowder with tender cauliflower, creamy base, and melted cheddar cheese.
# What You'll 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 cheddar cheese
# Step-by-Step:
01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour evenly over vegetables and cook, stirring constantly, for 2 minutes to eliminate raw flour flavor.
04 - Gradually whisk in whole milk and vegetable broth, ensuring a smooth mixture without lumps.
05 - Add cauliflower florets, thyme, salt, and black pepper. Bring to a simmer, cover, and cook for 15 to 18 minutes until cauliflower is very tender.
06 - Partially puree the soup using an immersion blender to achieve a creamy texture while retaining some chunks; alternatively, blend half the soup and return it to the pot.
07 - Reduce heat to low and stir in shredded cheddar cheese until fully melted and smooth. Adjust seasoning to taste.
08 - Ladle into bowls and garnish with chopped chives and additional shredded cheddar if desired.
# Expert Advice:
01 -
- It comes together in under an hour and tastes like you spent all day on it.
- The partial puree keeps things interesting—creamy but never boring or velvet-smooth.
- Sharp cheddar melts into the broth without any fancy technique, just good timing and patience.
02 -
- Make your roux properly—cook the flour and butter together for a full 2 minutes so it doesn't taste raw or gritty in the finished soup.
- Don't skip the partial puree; it's what separates this from thin broth or baby food—creamy with personality is the sweet spot.
- Add cheese on low heat and stir gently; high heat can cause it to separate into a grainy mess instead of melting into silk.
03 -
- Shred your cheese fresh from a block instead of using pre-shredded, which contains anti-caking agents that prevent smooth melting.
- Taste the soup before adding salt and cheese—they'll punch up the seasoning once they're stirred in, so start conservative and build from there.