Roasted Cauliflower Chowder

 

 

This time of year, I am always in the mood for soup.   I thought I would try something different with a vegetable only chowder.  This one is delicious!  The roasted cauliflower combined with garlic, cheese, and milk make a creamy comfort food.   If you’re looking to go off your typical weeknight menu – this is cozy,  hearty chowder that the whole family can enjoy!  Serve with crackers and homemade bread.  Checkout one of our favorite homemade artisan bread recipes here.  It’s simple, easy, and leaves an tough outside crust with chewy inside.

Bucket Artisan Bread

Here are more of our favorite soups to try:

White Chicken Chili

Broccoli and Cheese Soup

Broccoli and Cheese Soup

Chicken Enchilada Chili

Chicken Enchilada Chili

Hearty Vegetable Beef Soup

Vegetable Beef Soup

Comforting Chicken and Noodles

Comforting Chicken and Noodles

 

 

5.0 from 1 reviews
Roasted Cauliflower Chowder
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 large head of cauliflower; roughly chopped
  • 1 T. olive oil
  • 3 cloves garlic
  • ¼ c. unsalted butter
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 bay leaf
  • ¼ t. dried thyme
  • ¼ c. all-purpose flour
  • 30 oz. vegetable or chicken broth
  • 1¼ c. milk
  • ½ c. shredded cheddar cheese
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender. Remove from oven and set aside.
  2. In a large pot, melt butter over medium high heat. Add the onion and cook for several minutes until tender. Add carrots and celery an cook another 5 minutes, stirring occasionally.
  3. Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
  4. Pour in the vegetable or chicken broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season to taste with salt and pepper.
  5. Ladle chowder into bowls and serve warm.

 

Similar Posts

One Comment

  1. I admire you – your family, the talents the Lord has given you, and your willingness to utilize and share them with all!

    May God continue to bless you and your family.

    Rose 🌹
    Miller

Comments are closed.