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Creamy Roasted Cauliflower Chowder
This Creamy Roasted Cauliflower Chowder is comfort food without all the calories. Made with roasted cauliflower, which adds deep, caramelized flavor while keeping the soup a little lighter.
Ingredients
- 1 large head cauliflower (cored and roughly chopped)
- 3 garlic cloves
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground
- black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion (chopped)
- 2 medium carrots (chopped)
- 2 celery stalks (chopped)
- 1 dried bay leaf
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour (you can use gluten-free flour)
- 3½ cups vegetable broth
- 1¼ cups milk
- ½ cup shredded cheddar cheese (we prefer white cheddar)
Instructions
- Preheat the oven to 400°F.
- Arrange the chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with the olive oil, season with a pinch of salt and pepper, and toss until well coated. Spread out the cauliflower and garlic in a single layer to avoid steaming.
- Roast for 20 to 25 minutes, stirring once, until the cauliflower is tender. Set aside to cool.
- When cool enough to handle, remove the garlic from its skin and finely chop.
- In a large pot, melt the butter over medium-high heat. Add the onion and cook for 2 to 3 minutes, until just beginning to soften.
- Add the carrots and celery and cook for 5 minutes, stirring occasionally. Stir in the chopped garlic, cauliflower, bay leaf, and dried thyme. Sprinkle the flour over the vegetables and mix to combine.
- Cook until the flour disappears, about 2 minutes. Pour in the broth, stir, and bring to a simmer. Cook for 10 minutes.
- Stir in the milk and cheese and continue mixing until the cheese is melted and the chowder is creamy, 2 to 3 minutes. Season with salt and pepper to taste.
- Discard the bay leaf. Ladle the chowder into bowls and serve warm.
- To make it thicker, you can puree some of the soup and mix it together.
Nutrition
Serving: 11/2 cups, Calories: 205kcal, Carbohydrates: 20g, Protein: 7.5g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 26mg, Sodium: 460mg, Fiber: 5g, Sugar: 8g
- WW Points: 7