Creamy Cauliflower Chowder Cheddar (Printable)
Comforting cauliflower soup with creamy broth and sharp cheddar, ideal for warming meals.
# 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 - 1½ cups sharp cheddar cheese, shredded
08 - 2 tablespoons unsalted butter
→ Broth
09 - 1 cup vegetable broth
→ Pantry
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
14 - 2 tablespoons fresh chives, chopped
15 - Extra shredded cheddar cheese
# How-To Steps:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery; cook for 5 to 6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over vegetables; cook while 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, dried thyme, salt, and black pepper. Bring to a simmer, cover, and cook for 15 to 18 minutes until cauliflower is tender.
06 - Partially blend the soup using an immersion blender for a creamy texture with some chunks remaining; alternatively, blend half the soup and return it to the pot.
07 - Reduce heat to low and stir in shredded cheddar until fully melted. Adjust seasoning to taste.
08 - Ladle into bowls and garnish with chopped chives and additional cheddar if desired.
# Expert Advice:
01 -
- It comes together in less than an hour and tastes like you spent all afternoon on it.
- The partial puree gives you that silky texture without making it feel overwrought or restaurant-fussy.
- Sharp cheddar means you're not fighting through sweetness—the cheese actually has personality.
02 -
- If you skip cooking the flour for those two minutes, you'll taste it—it's like biting into something raw, and no amount of cheese will fix it.
- Add your milk and broth slowly while whisking, or lumps will happen and lumpy chowder is disappointing.
- Shred your own cheese from a block because the powdered anti-caking stuff in pre-shredded cheese makes it clump when it hits heat.
03 -
- Cut your cauliflower small so every spoonful has pieces scattered through it, not just at the bottom of the bowl.
- Keep your heat at medium or medium-low when melting the cheese so it melts smoothly instead of breaking or getting grainy.