Cauliflower Chowder
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A creamy, low carb, hearty and cozy soup, loaded with so many good-for-you veggies. Perfect for those chilly nights!
Featured Comment
I’ve been making this recipe since it was first published – I can’t believe it’s been 10 years! I also can’t believe that I haven’t reviewed it until now. Follow the recipe and it’s perfect. No one is ever disappointed, there are never leftovers, and I can feel moderately good about getting more vegetables
why i love cauliflower chowder
- Perfect for soup season, ski season, post-holiday season, and blustery winter season
- Oh-so-velvety with all the sneaked in vegetables that even the pickiest of toddlers will love
- Packed with cauliflower, a great source of antioxidants that’s high in fiber and low in calories
tips and tricks for success
- Grab pre-cut cauliflower. To cut down on prep time even more, use pre-cut cauliflower florets.
- Blend, baby, blend. With the help of an immersion blender or a countertop blender, the soup will yield an even creamier, smoother consistency.
- Add garnishes. Garnishes are always optional but a fresh sprinkle of thyme leaves, some crispy bacon or roasted cauliflower will certainly take your soup to the next level, adding more flavor, texture and contrast.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
- Mix it up. Add carrots, corn, russet potatoes (this will help thicken up the chowder even more!) or even your favorite blend of seafood.
what to serve with cauliflower chowder
Tools For This Recipe
Dutch oven
Cauliflower Chowder: Frequently Asked Questions
What if I don’t have an immersion blender?
A countertop blender (such as a Vitamix or Blendtec) or food processor should do the trick! When using a countertop blender, cool the soup slightly and blend in batches.
How can I make this vegetarian?
You can omit the bacon and substitute vegetable broth for the chicken broth.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Is this freezer-friendly?
We do not recommend freezing this as milk-based soups tend to separate when frozen.
Cauliflower Chowder
A creamy, low carb, hearty and cozy soup, loaded with so many good-for-you veggies. Perfect for those chilly nights!
Ingredients
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 onion, diced
- 2 celery ribs, diced
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup 2% milk
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Equipment
Instructions
- Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
- Melt butter in the stockpot. Add garlic, onion and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 4-5 minutes.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken broth and milk, and cook, stirring frequently, until slightly thickened, about 3-4 minutes.
- Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste.
- Puree with an immersion blender until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley, if desired.
Video
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I typically don’t write comments on recipes but I loved this recipe. My husband who is not a big soup person loved this.
I made this last night and my family thought it was a tad watery tasting, so we had to add a bit more salt. Next time I would add in a bit of cream cheese or parmesan cheese + extra bacon. I’m having leftovers for lunch today and it is better the second time around.
This chowder is amazing! Simple to make and delicious. My hubby and kiddos all gobbled it up. I’m definitely adding this to my Meatless Monday rotation. I love cauliflower and this recipe does it justice. Thanks and I love your site!
Just wanted to thank you for the delicious recipe! Due to allergies, I made the following substitutions: coconut milk, earth balance soy/dairy-free spread, and GF flour mix. Also used the immersion blender to make it creamier. It was perfect!! So flavorful and easy to make – a definite keeper! Thanks for sharing 🙂
Hi- This soup looks so yummy! Can I make this soup ahead of time and reheat it?
Thanks for sharing!
Yes, absolutely!
I tried this recipe tonight and it was delicious! I didn’t have 2% milk, so I used half 1% milk and some leftover half and half that I had from something else. It was great!
Do you have the brand of that pot that you used? It looks pretty awesome. I’ve seen it in a few of your recipes and I really want to get one! 🙂
Yes, it is Le Creuset.
You are AWESOME!!!! I have gone through your site and planned my next 3 weeks of meals!!! Everything is AMAZING, easy, and low maintenance. Great Job and Keep it UP.
Thanks for this recipe. I have placed it on my menu planner for next Monday night. Can’t wait to try it. I just recently found your website and have already tried three recipes, and have more planned. My husband & I have been eating healthier this year and your recipes are delicious. Thanks again. Keep them coming!
I made this last weekend for my family, and we LOVED it. My son-in-law is not a veg fan or very demonstrative. He must have said three times how delicious it was.
Just made this. It’s the bomb! The hubby and I are detoxing so I made it nondairy by replacing the butter with olive oil and the milk with almond milk. I also subbed gluten free flour (a little cheat on the detox). I added a generous spoonfull of coconut cream for texture. Really good! I would make it even if I wasn’t detoxing.
Delicious and easy soup. Thank you!!
I added the bacon to the soup instead of as a garnish. Also added a little cayenne pepper. Shredded Cheddar for the garnish. Delish!
This soup was easy to make and so good! I didn’t have all of the ingredients and made some substitutions. I used fat free milk and 1/4 cup of heavy cream instead of the 2% milk. I ate my bowl without the bacon and loved it. I will definitely make this again.
SO GOOD! My husband said, “This is the best vegetarian thing I’ve ever eaten!” I then reminded him it had bacon and chicken broth in it, but hey… it was still a huge hit!
Made this for dinner tonight, and it was a hit, even with the 2 year old! Thanks for a great recipe!
This is delicious! I’ve made it a few times now and has been a crowd pleaser. The first batch I did not cook with bacon which gives so much yummy flavor, so the soup seemed a bit bland. I added some Tabasco and it gave some great flavor, but still missing something. My second batch, I still omitted the bacon, but I added cubed sweet potato and chipotle chili powder. Yummy!! Thanks for the great recipe!
I’m eating my first bowl as i type, and man is this good!
I added a bit of curry powder, and some corn, and it’s so perfect in my mouth!!
Thank you for this recipe!
I made the soup this morning. As I type, I am eating a bowl and it is SO delicious! Easy to follow recipe. I added diced zucchini only b/c I had it in the fridge and it added to the flavors. Thank you!
This soup looks amazing! I would like to know if I can make without the flour? I eat gluten free, but I also don’t use the gluten free products on the market, just all natural. Could I just take some out and blend it up to make it thicker? Thank you.
Yes, that should work just fine.