There’s nothing quite like a warm, comforting bowl of soup to soothe the soul, and this Creamy Cauliflower Chowder is pure comfort in a bowl. Forget bland, watery soups; this recipe delivers a rich, velvety texture and a depth of flavor that will have you scraping the bottom of your bowl. It’s a simple, elegant, and surprisingly hearty meal that’s perfect for a chilly evening or a light yet satisfying dinner. Plus, it’s a fantastic way to get your veggies in!
Ingredients
• 1 tbsp / 15g butter
• ½ cup / 75g diced onion
• 5 cloves garlic, minced
• 1 large head cauliflower, cut into small florets (about 6 cups)
• ¾ cup / 100g diced carrots
• 1 cup / 240ml milk
• 1 cup / 240ml water or vegetable broth
• ½ tsp dried oregano
• 1 tsp freshly ground black pepper
• Salt to taste
• ¼ cup / 55g cream cheese, softened
• For Topping
• 3 oz / 85g shredded cheddar cheese
• 1 tbsp / 15ml olive oil
Instructions
1. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
2. Add the cauliflower florets, diced carrots, milk, water, oregano, black pepper, and a generous pinch of salt to the pot.
3. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the cauliflower is very tender.
4. Carefully transfer the soup to a blender or use an immersion blender directly in the pot. Blend until the soup is completely smooth and creamy. Be cautious when blending hot liquids.
5. Return the blended soup to the pot over low heat. Stir in the softened cream cheese until it has fully melted and incorporated into the soup.
6. Let the chowder simmer gently for another 5 minutes to allow the flavors to meld. Taste and adjust seasoning with more salt and pepper if needed.
7. Ladle the hot chowder into bowls. Garnish with a drizzle of olive oil and a generous sprinkle of shredded cheddar cheese before serving.
Nutritional Information
• (per serving)
• Calories: 310kcal
• Carbohydrates: 15g
• Protein: 12g
• Fat: 23g
• Fiber: 5g
• Net Carbs: 10g
Pro Tips
• For a richer, deeper flavor, substitute the water with an equal amount of vegetable or chicken broth.
• Use an immersion blender directly in the pot to save on cleanup and avoid the risk of transferring hot liquid.
• Ensure the cream cheese is softened to room temperature so it melts smoothly into the soup without clumping.
• Garnish with fresh chives or crispy bacon bits along with the cheese for extra texture and flavor.
FAQ
Q: What makes this cauliflower chowder so creamy
A: The creaminess in this cauliflower chowder comes from blending the tender-cooked cauliflower into a smooth, velvety base. The addition of softened cream cheese at the end enriches the soup, giving it an extra luxurious and creamy texture without using heavy cream.
Q: Is this creamy cauliflower chowder keto-friendly
A: Yes, with only 10g of net carbs per serving, this creamy cauliflower chowder is a great option for a keto or low-carb diet. Cauliflower is an excellent low-carb vegetable, and the recipe uses other keto-friendly ingredients like cream cheese and cheddar.
Q: Can I make this cauliflower chowder ahead of time
A: Absolutely. This chowder is perfect for meal prep. You can store it in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop, adding a splash of milk or broth if needed to thin it to your desired consistency.
Q: How can I make this cauliflower chowder vegan
A: To make a vegan version, use olive oil or vegan butter instead of dairy butter. Swap the milk and cream cheese for your favorite plant-based alternatives, such as unsweetened almond milk and a dairy-free cream cheese. Finally, use vegetable broth and top with a vegan shredded cheese.
