Creamy Cauliflower Chowder
Ah, the winter months. Days shrink, frost coats the windowpanes, and the yearning for warmth simmers deep within. For me, that yearning finds solace in a steaming bowl of creamy cauliflower chowder. It’s a recipe passed down through generations in my family, a culinary hearthfire that keeps us cozy and content from November’s nip to March’s melt.
Forget your watery, insipid chowders of years past. This is rich, velvety heaven, where roasted cauliflower’s inherent sweetness waltzes with the earthy perfume of caramelized onions.
Each spoonful carries the comforting warmth of parsnips (no carrots! Just trust me) and the gentle herbal whisper of thyme. And there’s a secret weapon—a whisper of smoked paprika that adds a kiss of campfire complexity, a taste of good times huddled around a crackling hearth.
But the true star of the show is the cream. Heavy, it slides in like silk, blanketing the senses with pure indulgence. Don’t worry, health hounds, there’s a sprinkle of magic – a touch of cauliflower puree that lightens the load without sacrificing a lick of that decadent texture.
And then, the pièce de résistance – crispy bacon bits, each tiny morsel a salty, smoky explosion that awakens the palate and reminds you, despite the chill outside, life is good.
This, my friends, is more than just a soup. It’s a hug in a bowl, a memory in every sip, a celebration of family, warmth, and the simple pleasures of winter. So grab your spoons, gather around the table, and let’s dive into a bowl of pure comfort. This creamy cauliflower chowder is waiting.
Now, I can’t let you starve, can I? On to the recipe! Don your aprons, preheat your ovens, and prepare to be warmed from the inside out.
Questions I often get asked about this recipe:
Q: Can I make this soup without heavy cream?
A: Yes, you can! Substitute with unsweetened coconut milk, cashew cream, or even full-fat Greek yogurt for a slightly tangy twist.
Q: Can I freeze this soup?
A: Absolutely! Cool the soup completely, then store it in airtight containers in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: How can I make this soup gluten-free?
A: Ensure your vegetable broth and other ingredients are gluten-free. Consider thickening the soup with cornstarch instead of flour, or use a gluten-free flour blend.
Q: Do I have to blend the soup?
A: Not at all! You can leave it chunky for a more rustic texture. Just simmer a few minutes longer to ensure tender vegetables.
What you need to make this amazing Creamy Cauliflower Chowder:
Ingredients:
2 tablespoons olive oil
1 yellow onion, diced
2 celery stalks, diced
4 cloves garlic, minced
4 cups vegetable broth
4 cups cauliflower florets
1/2 cup chopped parsnip (substitute for carrots)
2 bay leaves
1/2 teaspoon dried thyme
Salt and pepper to taste
2 cups heavy cream
1/2 cup chopped fresh parsley
4 slices bacon, cooked and crumbled
How to make it:
Instructions:
Heat olive oil in a large pot over medium heat. Add onion, celery, and parsnip. Cook until softened, about 5 minutes.
Add garlic and cook for another minute until fragrant.
Pour in vegetable broth and bring to a boil. Add cauliflower florets, bay leaves, and thyme. Season with salt and pepper.
Reduce heat and simmer for 15-20 minutes, or until cauliflower is tender.
Remove bay leaves. Using an immersion blender or in batches, blend soup until smooth and creamy. You can also leave it chunky, if you prefer.
Stir in heavy cream and parsley. Heat through without boiling.
Ladle soup into bowls and top with crumbled bacon bits. Enjoy!
Tips:
For a richer flavor, you can roast the cauliflower florets with a drizzle of olive oil and a sprinkle of salt and pepper before adding them to the soup.
If you don’t have parsnips, you can substitute them with other root vegetables like turnips or sweet potatoes.
To make the soup ahead of time, simply prepare it up to step 6 and refrigerate overnight. Reheat over low heat before serving.
Printable recipe:
Creamy Cauliflower Chowder
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups cauliflower florets
- 1/2 cup chopped parsnip (substitute for carrots)
- 2 bay leaves
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups heavy cream
- 1/2 cup chopped fresh parsley
- 4 slices bacon, cooked and crumbled
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and parsnip. Cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Pour in vegetable broth and bring to a boil. Add cauliflower florets, bay leaves, and thyme. Season with salt and pepper.
- Reduce heat and simmer for 15-20 minutes, or until cauliflower is tender.
- Remove bay leaves. Using an immersion blender or in batches, blend soup until smooth and creamy. You can also leave it chunky, if you prefer.
- Stir in heavy cream and parsley. Heat through without boiling.
- Ladle soup into bowls and top with crumbled bacon bits. Enjoy!
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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