Creamy Cauliflower Chowder Cheddar (Printable)

A rich chowder with tender cauliflower, creamy broth, and sharp cheddar cheese perfect for cozy 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 - 1 cup vegetable broth
08 - 1 1/2 cups sharp cheddar cheese, shredded
09 - 2 tablespoons unsalted butter

→ Pantry

10 - 2 tablespoons all-purpose flour (or gluten-free flour blend)
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon ground black pepper
13 - 3/4 teaspoon salt, or to taste

→ Garnish (optional)

14 - 2 tablespoons fresh chives, chopped
15 - Extra shredded sharp cheddar cheese

# Steps:

01 - Melt unsalted butter in a large pot or Dutch oven 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 all-purpose flour evenly over vegetables and cook, stirring constantly, for 2 minutes to eliminate raw flour taste.
04 - Gradually whisk in whole milk and vegetable broth, ensuring the mixture is smooth and free of lumps.
05 - Add cauliflower florets, dried thyme, salt, and black pepper. Bring to a simmer, cover, and cook for 15 to 18 minutes until the cauliflower is very tender.
06 - Partially puree the soup using an immersion blender directly in the pot, leaving some chunks for texture. Alternatively, blend half the soup in a standard blender and return it to the pot.
07 - Reduce heat to low. Stir in shredded sharp cheddar cheese until melted and the soup is smooth. Adjust seasoning if necessary.
08 - Ladle soup into bowls and garnish with chopped fresh chives and additional shredded cheese as desired.

# Expert Tips:

01 -
  • It comes together in less than an hour, making weeknight dinners feel less rushed and more intentional.
  • The partial puree trick keeps everything creamy without losing the satisfying texture of soft vegetable pieces.
  • Sharp cheddar does the heavy lifting, so you barely notice there's no cream involved.
02 -
  • If your cheese breaks or becomes grainy, your heat was too high—always melt it on low heat, and add it last when everything else is already done cooking.
  • Partial pureeing is the secret; if you blend the whole thing, you'll end up with a texture that feels more like cauliflower sauce than proper chowder.
03 -
  • Make the roux with confidence; it's harder to ruin than you think, and a proper roux is what separates silky soup from watery disappointment.
  • Shred your own cheese and add it off the heat—store-bought pre-shredded cheese has anti-caking agents that prevent smooth melting.

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