Loaded Cauliflower & Broccoli Cheddar Chowder
A creamy, cheesy chowder thickened with pureed cauliflower instead of flour, packed with broccoli and smoky paprika.
This chowder gives you the cozy, cheesy spoonful you're after without reaching for a flour-based roux. Cauliflower simmers until soft, gets blended smooth, and becomes the creamy backbone of the soup, while broccoli florets stay in the pot for texture and color.
Because the creaminess comes from vegetables rather than a flour thickener, this bowl works naturally for anyone avoiding gluten, and it keeps the carb count modest compared to a traditional potato-and-flour chowder. A little smoked paprika and sharp cheddar keep it from tasting like a compromise.
Serve it in mugs for a snowy-day lunch, or ladle it over a baked potato for a heartier plate.
Ingredients
- 1 tbsp olive oil
- 1 small onion — diced
- 2 cloves garlic — minced
- 4 cups cauliflower florets
- 2 cups broccoli florets
- 3 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk — or 2% milk
- 1 cup shredded sharp cheddar cheese
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- salt — to taste
- 2 tbsp chopped chives — for garnish
These ingredients are standard at most North American supermarkets.
Instructions
- 1Heat olive oil in a large pot over medium heat and sauté onion and garlic until soft, about 4 minutes.
- 2Add cauliflower and vegetable broth, bring to a simmer, and cook until cauliflower is very tender, about 12 minutes.
- 3Using an immersion blender (or working in batches in a countertop blender), puree about half the soup until smooth, then return to the pot.
- 4Add broccoli florets and smoked paprika, and simmer 6-8 minutes until broccoli is tender but still bright green.
- 5Reduce heat to low, stir in almond milk and cheddar cheese until melted and smooth. Season with salt and pepper.
- 6Ladle into bowls and top with chopped chives.