Creamy Cauliflower Chowder Cheddar (Printable)

A velvety mix featuring tender cauliflower and sharp cheddar melted into a rich, warming chowder.

# What's Needed:

→ 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 ½ cups sharp cheddar cheese, shredded
08 - 2 tablespoons unsalted butter

→ Liquids

09 - 1 cup vegetable broth

→ Pantry

10 - 2 tablespoons all-purpose flour or gluten-free flour blend
11 - ½ teaspoon dried thyme
12 - ½ teaspoon ground black pepper
13 - ¾ teaspoon salt, adjust to taste

→ Garnish (optional)

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

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables and stir 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 pepper. Bring to a simmer, cover, and cook for 15 to 18 minutes until cauliflower is tender.
06 - Partially purée the soup using an immersion blender to achieve a creamy texture while retaining some chunkiness, or process half in a blender and return to the pot.
07 - Reduce heat to low and stir in shredded cheddar until fully melted and smooth. Adjust seasoning if necessary.
08 - Ladle into bowls and garnish with chopped chives and extra shredded cheddar, if desired.

# Tips for Success:

01 -
  • It comes together in less than an hour, and most of that time is just letting the soup simmer while you do something else.
  • That sharp cheddar melts into the cream in a way that feels indulgent without being fussy.
  • You can make it as chunky or smooth as you prefer—no judgment either way.
02 -
  • Don't skip tempering the flour with the butter—this roux is what keeps the soup from being watery and forgettable.
  • If your cheese seizes into little bits instead of melting smoothly, your heat was too high; always add cheese to a low flame and stir gently.
  • Partial pureeing is the secret—you want texture and body, not potato soup's smooth finish.
03 -
  • Buy your cheddar from a place where they shred it fresh, not the pre-shredded bags—the difference in melt-ability is honestly night and day.
  • If you want it richer, swap half the milk for heavy cream and watch everyone's eyes when they taste it.
  • Taste the soup before it's finished and remember what you add—this is how you learn to cook things that are yours alone.

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