Why I love this cauliflower chowder recipe
Even though it might now seem like it now, because the weather has been unseasonably warm, last night’s early darkness reminded me that soup season is upon us. And, that means cauliflower season is, too.
I’ve never been a huge fan of cauliflower. I think it’s a vegetable that needs a lot of enhancement and added flavor to be good – like in my creamy curried cauliflower or creamy sweet potato and cauliflower soup – but it can definitely serve as the base for a delicious recipe.
This cauliflower soup is a great example of how a humble ingredient can be transformed into an amazing dish with just a little love and so extra ingredients.
This time I’ve used common soup ingredients and a little bit of milk to create a creamy, warming soup that will keep you warm all winter. It’s really, really satisfying.
How to make cauliflower soup
Sauté the vegetables. Heat a large pot to medium-high. Add the olive oil and let it get nice and hot. Then add the vegetables (not the cauliflower) with a pinch of salt.
Let them cook, until the onions have softened, stirring as needed. This should take about 5 – 8 minutes.
Make a roux. Next, add the cauliflower and sprinkle the flour (or cornstarch for gluten free) over the vegetables. Stir to coat the veggies in the flour and allow it to absorb the oils and juices.
Simmer the soup. Add the remaining ingredients – slowly adding the liquid to prevent clumping – and bring the soup to a simmer. Keep cooking until the cauliflower is tender. You want it super soft but not so soft that it turns to mush.
Stir in the coconut milk and, if you need to, adjust the seasoning with salt & pepper, before serving.
frequently asked questions: Cauliflower Chowder
If you find your soup is too thin you can use some extra all-purpose flour or cornstarch to thicken soup. You will want to dissolve it in some liquid before adding it to the prepared soup and let it cook for a bit to thicken.
This cauliflower chowder should last for about 4 – 5 days in the fridge. Just make sure it’s kept in an airtight container and stored at a food safe temperature.
More cauliflower recipes:
- Creamy Curried Cauliflower
- Creamy Sweet Potato and Cauliflower Soup
- Sautéed cauliflower with tahini and cilantro
- Cauliflower alfredo sauce
More soup recipes
- Potato corn chowder
- Potage aux legumes (creamy vegetable soup)
- Vegan cream of mushroom soup
- Tuscan sausage and kale soup
- 3 tablespoons olive oil
- 1 cup diced onion
- 1 cup chopped carrot
- 2 celery stalks, chopped
- 1 medium russet potato, chopped
- 3 green onions, chopped
- Pinch of salt
- 1 head cauliflower, stems removed and chopped
- 6 tablespoons all-purpose flour (or 3 tablespoons cornstarch for gluten free)
- 2 14.5-ounce cans chicken or vegetable broth
- 2 cups dairy free milk
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup full-fat coconut milk
- Heat olive oil in a large stockpot over medium-high heat. Once heated, add onion, carrot, celery, potato, green onion and salt. Sauté, stirring occasionally, until onions are translucent and other vegetables have softened – about 5 minutes.
- Add cauliflower and sprinkle with flour (or cornstarch), stirring to evenly distribute. Slowly add broth, dairy free milk, thyme, bay leaf and salt & pepper. Cover pot and bring to a strong simmer.
- Allow the soup simmer until the cauliflower has softened, about 15 – 20 minutes.
- Before serving, stir in the coconut milk and adjust seasoning with salt and pepper, to taste.
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
- Serving Size: 1 bowl
- Calories: 106
- Sugar: 3.5 g
- Sodium: 624.2 mg
- Fat: 4.6 g
- Saturated Fat: 0.7 g
- Carbohydrates: 14.2 g
- Fiber: 2.5 g
- Protein: 3.4 g
- Cholesterol: 1.9 mg
Keywords: dairy free, egg free, vegan, gluten free option, cauliflower, winter, fall, vegetable
Published: November 7, 2016. Updated: June 27, 2022.
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