Creamy Roasted Cauliflower Chowder
Indulge in this luscious Roasted Cauliflower Chowder, a comforting dish that won’t weigh you down. The secret lies in the roasted cauliflower, which imparts a rich, caramelized essence, allowing the soup to remain on the lighter side while still delivering satisfying flavors.
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Ingredients
- 1 large head cauliflower
- black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 2 medium carrots
- 2 celery stalks
- 1 dried bay leaf
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 3½ cups vegetable broth
- 1¼ cups milk
- ½ cup shredded cheddar cheese
- 3 garlic cloves
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground
Instructions
- 1
Begin by heating your oven to 400°F (200°C).
- 2
Place the chopped cauliflower and garlic cloves on a spacious baking sheet. Drizzle generously with olive oil, sprinkle with a little salt and pepper, and toss everything together until evenly coated. Ensure the cauliflower and garlic are spread out in a single layer to prevent steaming.
- 3
Roast in the oven for 20 to 25 minutes, giving it a stir halfway through, until the cauliflower is tender. Allow it to cool once removed from the oven.
- 4
Once the roasted garlic is cool enough to handle, squeeze it out of its skin and chop it finely.
- 5
In a large saucepan, melt the butter over medium-high heat. Add the diced onion and sauté for 2 to 3 minutes, or until it starts to soften.
- 6
Introduce the carrots and celery to the pot and cook for an additional 5 minutes, stirring occasionally. Then, add in the chopped garlic, roasted cauliflower, bay leaf, and dried thyme. Dust the vegetables with flour and stir well to combine.
- 7
Continue cooking until the flour is no longer visible, about 2 minutes. Gradually pour in the broth, stirring continuously, and bring the mixture to a simmer. Let it cook for 10 minutes.
- 8
Incorporate the milk and cheese, stirring until the cheese has melted and the chowder reaches a creamy consistency, which should take about 2 to 3 minutes. Adjust seasoning with additional salt and pepper as desired.
- 9
Remove and discard the bay leaf. Serve the chowder warm by ladling it into bowls.
- 10
For a thicker texture, consider puréeing a portion of the soup and then blending it back into the chowder.