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.
Foto: Skinnytaste
Ingredients
- 1 large head cauliflower (cored and roughly chopped)
- 3 g arlic 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)
Steps
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Preheat the oven to 400°F.
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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.
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Roast for 20 to 25 minutes, stirring once, until the cauliflower is tender. Set aside to cool.
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When cool enough to handle, remove the garlic from its skin and finely chop.
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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.
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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.
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Cook until the flour disappears, about 2 minutes. Pour in the broth, stir, and bring to a simmer. Cook for 10 minutes.
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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.
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Discard the bay leaf. Ladle the chowder into bowls and serve warm.
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To make it thicker, you can puree some of the soup and mix it together.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (13% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| head cauliflower | 1 large | - | - |
| arlic cloves | 3 g | - | - |
| extra-virgin olive oil | 1 tablespoon | - | - |
| Kosher salt and freshly ground | - | - | - |
| black pepper | - | - | - |
| unsalted butter | 2 tablespoons | - | - |
| yellow onion | 1 medium | - | - |
| carrots | 2 medium | - | - |
| celery stalks | 2 | - | - |
| dried bay leaf | 1 | Rp 25.000/kg | Rp 2.500 |
| dried thyme | 0.5 teaspoon | - | - |
| all-purpose flour | 0.25 cup | - | - |
| vegetable broth | 3.5 cups | - | - |
| milk | 1.25 cups | - | - |
| shredded cheddar cheese | 0.5 cup | Rp 30.000/170g | Rp 20.912 |
*Estimated market prices, may vary by region
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