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.
Ready for a bowl of hot Roasted Cauliflower Chowder?
Let’s get started!
Wash and cut the cauliflower into florets.
Place the florets on a lined baking sheet and drizzle with some olive oil and a very light sprinkling of salt.
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.
While the cauliflower is roasting, chop all the veggies.
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.
Add the roasted cauliflower.
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.
Use a blender stick (or conventional blender) to puree the soup however smooth or chunky you prefer it.
Stir in the parsley and cream and heat through. Add salt and pepper to taste.
Serve hot with a salad and/or some crusty bread.
Enjoy!
- 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
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- Use a blender stick (or conventional blender) to puree the soup however smooth or chunky you prefer it.
- Add the cream and parsley and heat through. Add salt and pepper to taste.
- Serve hot with a salad and/or some crusty bread.
- Simmer on medium-low for 25 minutes. Stir in cream and parsley and heat through. Add salt to taste.
Foodiewish says
Lots of flavour that packs a punch! We roasted the garlic together with the cauliflower, and it was delicious Thanks for sharing!
Kimberly @ The Daring Gourmet says
Awesome, I’m so glad you enjoyed it and appreciate the feedback, thank you!
Mobasir Hassan says
I personally don’t eat cauliflower but my wife love it . And when I show her about these Recipe, she just couldn’t resist to try it. Thanks you for the love idea.
Cynthia Hodder says
This is delicious…cooked for my son who is vegan & the whole family enjoyed it
Kimberly @ The Daring Gourmet says
Wonderful, Cynthia, thank you!
Mobasir Hassan says
It’s awesome . I am going to try it for our coffee shop tomorrow Dinner buffet. I hope all our long staying guest would love this. Thanks for sharing such a nice recipe.
Miko says
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.
Kimberly @ The Daring Gourmet says
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.
Lisa says
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
Kimberly @ The Daring Gourmet says
That’s terrific, Lisa, thanks so much!
GiGi Eats says
The Paleo Style is HAPPENING! And I am throwing in hunks of chicken! YUM!!
Kimberly @ The Daring Gourmet says
Sounds awesome, GiGi, happy cooking and eating!
Archana says
I want to eat that whole thing right now, these look so good!
Kimberly @ The Daring Gourmet says
Thanks so much, Archana!
Edward says
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!
Kimberly @ The Daring Gourmet says
Thanks, Edward, and happy cooking! :)
Erin @ Texanerin Baking says
I so need to try this! I’m always trying to find new ways to make veggies more edible for me. This looks like it could be a winner for me!
Kimberly @ The Daring Gourmet says
Roasting the cauliflower makes it waaaay more enjoyable, Erin!
Dawn at Girl Heart Food says
This looks totally delicious! Love cauliflower and have to try this recipe soon :)
Kimberly @ The Daring Gourmet says
Thanks so much, Dawn! :)
Nutmeg Nanny says
I LOVE cauliflower but my husband is not a fan. However, when I roast it up he seems to really enjoy it :) This chowder is the perfect recipe to win him over!
Kimberly @ The Daring Gourmet says
It’s so true, roasting really transforms the cauliflower!
Kim Beaulieu says
This is seriously stunning. I could eat ten bowls of this. I need to try this stat.
Kimberly @ The Daring Gourmet says
Thanks, Kim! :)
Valerie | From Valerie's Kitchen says
It’s pretty unbelievable what happens to the flavor of cauliflower when you roast it. My guys would gobble it up even when they were very young and to this day love cauliflower as a result. This soup looks and sounds AMAZING!
Kimberly @ The Daring Gourmet says
It really is an incredible transformation, Valerie! There’s now way I can go back to boiled or steamed again!
Rose | The Clean Dish says
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!!
Kimberly @ The Daring Gourmet says
So totally true, Rose, roasting is THE way to eat cauliflower!