This soup is the best combination of healthy and delicious. It feels like you’re consuming a cream and butter based soup when really it uses the trick of flour and milk to create the creamy consistency. If you would rather stick to a traditional cream based soup then I encourage you to substitute the milk for cream. This soup is sweet and salty and creamy with soothing notes of carrot and celery. I like to make a loaf of bread alongside this soup for a cozy complete meal.
Ingredients
2 large heads of cauliflower cored and roughly chopped
Head of garlic
Lots of extra virgin olive oil
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
1 medium yellow onion chopped
4 medium carrots chopped
4 celery stalks chopped
1 dried bay leaf
1/2 teaspoon dried thyme
1/4 cup all purpose flour
6 cups vegetable broth or more
1 1/4 cups milk nonfat milk or unsweetened almond milk
1/2 cup shredded white cheddar cheese
Instructions
Preheat the oven to 400 degrees F.
Arrange the chopped cauliflower on a large sheet pan. Drizzle with the olive oil, season with a pinch of salt and pepper, and toss to coat. Spread into a single layer.
Take the head of garlic and slice the top most part of the garlic off until you see most of the tips of the garlic cloves exposed. Place it on a large square of tin foil and then cover in olive oil, saturating the entire head. Wrap the head up securely in foil and twist the foil closed at the top. Place it on the large baking sheet.
Roast for 30 minutes, flipping and stirring once halfway through to ensure both sides get that caramelization. Remove from the oven when fully roasted and then set aside to cool. When cool enough to handle, squeeze the garlic from its skin.
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 garlic cloves, cauliflower, bay leaf, and 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. Discard the bay leaf.
Use an immersion blender or a blender to puree it until it reaches your desired consistency.
Season with salt and pepper to taste. Ladle the chowder into bowls, top with more shredded cheese and serve warm.
