Roasted Cauliflower Chowder

This Roasted Cauliflower Chowder recipe features a luxuriously creamy texture and is positively PACKED with flavor!  Chock full of healthy veggies, it’s a nutritious and delicious soup that will have your guests asking for seconds!  Vegetarian and gluten-free and can be made vegan substituting olive oil and cashew milk.

Serve this cauliflower with our BEST EVER Buttermilk Biscuits or our whole grain Spelt Buttermilk Biscuits for a complete meal!

roasted cauliflower chowder recipe soup red bell peppers low carb vegetarian vegan gluten free

This cozy chowder is packed with layers and layers delicious flavors.   And the star of the show:  Roasted cauliflower.  This chowder is so good it will even make the cauliflower-haters rethink their position.  Growing up I was always very 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.

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.

roasted cauliflower chowder recipe soup red bell peppers low carb vegetarian vegan gluten free

What to Serve With Roasted Cauliflower Chowder 

This cauliflower chowder can be served as a starter or as the main course.  As the main course you can serve it with:

roasted cauliflower chowder recipe soup red bell peppers low carb vegetarian vegan gluten free

Roasted Cauliflower Chowder Recipe

Let’s get started!

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.

roasting the cauliflower on a baking sheet

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.

cooking the veggies in a pot and adding the broth and seasonings

Use an immersion blender to puree the soup however smooth or chunky you prefer it.  (I like to puree just part of it and leave the rest chunky.)  Alternatively transfer a portion of the soup to a regular blender, puree it, and add it back to the pot.

Stir in the parsley and cream and heat through.  Add salt and pepper to taste.

Note: If you prefer a thicker consistency you can dissolve some cornstarch in a little water (e.g., 1 tablespoon cornstarch in 3 tablespoons water) and pour it into the soup at the end. Let the soup simmer for a minute or two until slightly thickened.

blending a portion of the soup adding cream and parsley

Serve hot with a salad and/or some crusty bread, our best every Buttermilk Biscuits or our whole grain Spelt Buttermilk Biscuits.

Enjoy!

roasted cauliflower chowder recipe soup red bell peppers low carb vegetarian vegan gluten free

For more cauliflower recipe favorites be sure to try our:

Originally published on The Daring Gourmet February 12, 2016

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