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Roasted Cauliflower Chowder

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This cozy chowder is packed with a myriad of delicious flavors.   The star of the show:  Roasted cauliflower.  This chowder is so good it will even make the cauliflower-haters rethink their position.

I’ve traditionally been fairly lukewarm towards cauliflower and my preference has been raw over cooked (eg, with dip).  But since discovering the transformative power that roasting has on cauliflower, I’m sold hook, line and sinker.  A favorite side vegetable is cauliflower roasted with garlic, lemon and parmesan.  Yes, roasting cauliflower does wonders to it.  You agree?

This soup is simple and straightforward and you can do the prep work and get the soup going while the cauliflower is roasting.  For texture, you can adjust however chunky or smooth you prefer the chowder by how much you puree it.

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Ready for a bowl of hot Roasted Cauliflower Chowder?

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Let’s get started!

Wash and cut the cauliflower into florets.

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Place the florets on a lined baking sheet and drizzle with some olive oil and a very light sprinkling of salt.

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Preheat the oven to 400 degrees F and roast for 20-25 minutes or until nicely browned.  Give the florets a toss with a spatula after about 15 minutes.

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While the cauliflower is roasting, chop all the veggies.

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Heat the butter in a stock pot over medium-high heat and cook the onions until soft and translucent, 5-7 minutes.  Add the garlic and remaining vegetables and cook for another 5-7 minutes until softened.  This will also bring out their sweetness.

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Add the roasted cauliflower.

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Add the stock, thyme, bay leaf, salt and pepper and bring to a boil.  Reduce the heat to medium-low, cover and simmer for 20-25 minutes.
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Use a blender stick (or conventional blender) to puree the soup however smooth or chunky you prefer it.

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Stir in the parsley and cream and heat through.  Add salt and pepper to taste.

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Serve hot with a salad and/or some crusty bread.

Enjoy!

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4.8 from 4 reviews
Roasted Cauliflower Chowder
 
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Prep time
Cook time
Total time
 
:
Serves: Serves 4-6
Ingredients
  • 1 large head cauliflower, washed and cut into florets
  • 2 tablespoons olive oil
  • Pinch of salt
  • 2 tablespoons butter (vegan/paleo: use olive oil)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 large red bell pepper, seeds removed and diced
  • 3 cups chicken broth (vegetarian/vegan: use vegetable broth)
  • 1 teaspoon chopped fresh thyme
  • 1 small bay leaf
  • ⅛ teaspoon freshly ground black pepper
  • ½ teaspoon salt plus more to taste
  • 1 cup heavy cream (vegan/paleo: use cashew milk)
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the cauliflower florets onto a lined baking sheet and drizzle with the olive oil and a pinch of salt. Roast for 20-25 minutes until nicely browned, turning with a spatula after 15 minutes.
  3. Heat the butter in a stock pot over medium-high heat and cook the onion until soft and translucent, 5-7 minutes. Add the remaining vegetables and cook for another 5-7 minutes until softened. Add the roasted cauliflower, stock, thyme, bay leaf, salt and pepper and bring to a boil. Reduce the heat to medium-low, cover and simmer for 25 minutes.
  4. Use a blender stick (or conventional blender) to puree the soup however smooth or chunky you prefer it.
  5. Add the cream and parsley and heat through. Add salt and pepper to taste.
  6. Serve hot with a salad and/or some crusty bread.
  7. Simmer on medium-low for 25 minutes. Stir in cream and parsley and heat through. Add salt to taste.

 

46 Responses

  1. Wow! This looks incredible. Trying to reduce my family’s meat consumption for health/environmental reasons, so this will be perfect- perhaps with your rye bread on the side?! Thanks for another wonderful recipe :0)

    Reply

    • Thanks, Katie! :) We limit our meat intake as well and supplement our weekly meals with vegetarian dishes and occasional seafood. This soup will satisfy even the most devout carnivore :)

      Reply

  9. I’m so into cauliflowers, and especially cauliflower soup! I like to make my mom’s Hungarian cauliflower soup when the temps drop. But now I have a mad craving for this lovely roasted chowder…it looks so good!!

    Reply

  21. I couldn’t agree more. Roasting cauliflower is life changing! I’m not a fan of cooked or even raw cauliflower… but stuff them in the oven for a while and I can’t resist!! This chowder is simply gorgeous!!

    Reply

    • It really is an incredible transformation, Valerie! There’s now way I can go back to boiled or steamed again!

      Reply

  27. The chowder looks so yummy – with all the colorful garnish! It is on my menu for next week as a one pot meal (as virtually all my meals). I like that it doesn’t require too many ingredients. And thanks for the healthy alternative to heavy cream!

    Reply

  30. I made this tonight and it was great. I only use variations if I’m out of an ingredient. This time my red bell pepper was over the hill so I used 2 carrots. I had to use vegetable broth because I was out of chicken. Other than that I did everything exactly as the recipe stated. It was fantastic. I’m thinking of adding clams to it tomorrow:) yum

    Reply

  31. Can this soup be frozen? I’m about to have surgery and I want to prepare some things in advance so I can chill out & still eat healthy.

    Reply

    • Hi Miko, yes it can. Milk has a tendency to separate and so it’s generally recommended to let it thaw in the fridge and then to reheat it gently.

      Reply

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Unless otherwise stated, all images, content and recipes are original and are the sole property of Kimberly Killebrew, daringgourmet.com. No photographs or other content may be used without prior written consent.

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