Creamy Roasted Cauliflower and Garlic Chowder with Herb Croutons

Quick Recipe Version (TL;DR)

• Yield: 4 generous servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 1 large head cauliflower (about 2 1/2 lb / 1.1 kg), cut in florets
• 1 whole garlic bulb
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1 medium russet potato, peeled and diced
• 3 tbsp + 3 tbsp olive oil, divided
• 2 tbsp + 3 tbsp unsalted butter, divided
• 4 cups low-sodium vegetable or chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 cups 1-inch bread cubes (sourdough or country loaf)
• 2 tbsp chopped fresh parsley; 1 tsp chopped fresh thyme or rosemary
• Salt, black pepper, smoked paprika, dried thyme, nutmeg, bay leaf, garlic powder
• 1–2 tsp fresh lemon juice

Do This

• 1. Roast cauliflower florets and a foil-wrapped garlic bulb at 425°F (220°C) until golden and tender, 25–30 minutes.
• 2. In a heavy pot, sauté onion and celery in butter and oil until soft; add diced potato and seasonings.
• 3. Add broth and bay leaf; simmer until potatoes are very tender, about 15 minutes.
• 4. Add roasted cauliflower and squeezed-out roasted garlic; simmer 5 minutes, then remove bay leaf.
• 5. Blend the chowder until smooth and creamy; return to pot and stir in milk and heavy cream.
• 6. While the soup finishes, toss bread cubes with melted butter, oil, herbs, garlic, salt, and pepper; bake at 375°F (190°C) until crisp, 10–12 minutes.
• 7. Adjust soup thickness and seasoning, add a splash of lemon juice, ladle into bowls, and top generously with warm herb-buttered croutons.

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Why You’ll Love This Recipe

• Deep, cozy flavor from roasting the cauliflower and garlic instead of just boiling them.
• Ultra-creamy, chowder-like texture without needing a ton of flour or cheese.
• Herb-buttered croutons add crunch, richness, and fresh, herby aroma in every bite.
• Make-ahead friendly: the chowder reheats beautifully, and croutons can be baked in advance.

Grocery List

• Produce: 1 large head cauliflower, 1 garlic bulb, 1 yellow onion, 2 celery stalks, 1 russet potato, 1 lemon, fresh parsley, fresh thyme or rosemary (optional fresh chives for garnish).
• Dairy: Unsalted butter, whole milk, heavy cream.
• Pantry: Olive oil, low-sodium vegetable or chicken broth, crusty bread (sourdough or country loaf), smoked paprika, dried thyme (if not using fresh), ground nutmeg, bay leaf, garlic powder, kosher salt, black pepper.

Full Ingredients

For the Roasted Cauliflower and Garlic

• 1 large head cauliflower (about 2 1/2 lb / 1.1 kg), core removed and cut into 1 1/2-inch florets
• 1 whole garlic bulb
• 3 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Chowder Base

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large yellow onion, diced (about 1 1/2 cups)
• 2 celery stalks, diced (about 3/4 cup)
• 1 medium russet potato, peeled and small-diced (about 1 1/2 cups)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme (or 1 1/2 tsp finely chopped fresh thyme)
• 1/8 tsp ground nutmeg
• 1/4 tsp freshly ground black pepper
• 4 cups low-sodium vegetable or chicken broth
• 1 bay leaf

Creamy Finish and Seasoning

• 1 cup whole milk
• 1/2 cup heavy cream (or use more milk for a lighter chowder)
• 1–2 tsp fresh lemon juice, to taste
• Extra kosher salt and black pepper, to taste
• Optional garnish: extra-virgin olive oil for drizzling, chopped fresh parsley or chives, extra smoked paprika or black pepper

For the Herb-Buttered Croutons

• 3 cups 1-inch bread cubes (from a day-old sourdough or rustic country loaf)
• 3 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 2 tbsp finely chopped fresh parsley
• 1 tsp finely chopped fresh thyme or rosemary (or 1/2 tsp dried)
• 1/2 tsp garlic powder or 1 small garlic clove, finely grated
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Step-by-Step Instructions

Step 1: Roast the cauliflower and garlic

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup. Spread the cauliflower florets on the tray in a single layer.

Slice about 1/4 inch off the top of the garlic bulb to expose the cloves. Place the bulb on a small piece of foil, drizzle with 1 teaspoon of the olive oil, and wrap it tightly.

Drizzle the cauliflower with the remaining olive oil (from the 3 tbsp), then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss well to coat, and spread back out evenly.

Place the wrapped garlic bulb on the baking sheet with the cauliflower. Roast for 25–30 minutes, tossing the cauliflower once halfway through, until the florets are golden at the edges and tender when pierced with a fork, and the garlic is very soft.

Step 2: Build the aromatic chowder base

While the cauliflower roasts, heat 2 tablespoons butter and 1 tablespoon olive oil in a large heavy pot or Dutch oven over medium heat.

Add the diced onion and celery. Cook, stirring occasionally, for 6–8 minutes until the vegetables are softened and translucent but not browned.

Stir in the diced potato, 1 teaspoon kosher salt, smoked paprika, dried thyme, nutmeg, and 1/4 teaspoon black pepper. Cook for 2–3 minutes, stirring, to coat the vegetables in the spices and start building flavor.

Step 3: Add broth and simmer until tender

Pour in the broth and add the bay leaf. Stir, scraping up any browned bits from the bottom of the pot for extra flavor.

Increase the heat to bring the mixture just to a boil, then immediately reduce to a gentle simmer. Cover the pot partially with a lid and simmer for about 15 minutes, or until the potatoes are very tender when pierced with the tip of a knife.

Step 4: Add the roasted cauliflower and garlic

When the cauliflower and garlic are done roasting, remove the baking sheet from the oven. Unwrap the garlic and let it cool just enough to handle. Squeeze the soft, roasted cloves out of the papery skins directly into the pot.

Tip the roasted cauliflower into the pot as well, along with any golden bits from the baking sheet. Stir everything together and simmer for another 5 minutes to let the flavors mingle. Remove and discard the bay leaf.

Step 5: Blend the chowder until creamy

Use an immersion blender to blend the soup right in the pot until it is silky and creamy. You can leave a few small cauliflower pieces for texture if you like a slightly chunky chowder.

If using a countertop blender, carefully ladle the hot soup into the blender in batches, filling it no more than halfway. Vent the lid slightly and cover with a kitchen towel to prevent splatters, then blend until smooth. Return the blended soup to the pot.

Step 6: Add dairy and adjust seasoning

With the heat on low, stir in the whole milk and heavy cream. Warm the chowder gently for 3–5 minutes, but do not let it boil, as this can cause the dairy to separate.

Check the consistency. For a thinner soup, stir in a splash more broth or water. For a thicker, chowder-like feel, let it simmer uncovered a few more minutes, stirring often, until it reaches your ideal texture.

Stir in 1 teaspoon lemon juice, then taste and adjust with more salt, pepper, and additional lemon juice if desired. Turn the heat to the lowest setting to keep warm while you make the croutons.

Step 7: Make the herb-buttered croutons

Reduce the oven temperature to 375°F (190°C). Line a baking sheet with parchment or lightly grease it.

In a large bowl, combine the bread cubes, melted butter, olive oil, chopped parsley, chopped thyme or rosemary, garlic powder (or grated garlic), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss thoroughly until every cube is well coated.

Spread the seasoned bread cubes out in a single layer on the prepared baking sheet. Bake for 10–12 minutes, stirring once halfway through, until the croutons are deep golden brown and crisp on the outside.

Remove from the oven and let them cool slightly; they will crisp further as they sit.

Step 8: Serve the chowder with croutons

Give the chowder a final stir and taste once more for seasoning. Ladle it into warm bowls.

Top each bowl generously with a handful of warm herb-buttered croutons right before serving so they stay crunchy. Finish with a drizzle of extra-virgin olive oil, a sprinkle of fresh parsley or chives, and a twist of black pepper or pinch of smoked paprika if you like.

Serve immediately, with extra croutons on the side for everyone to add as they eat.

Pro Tips

• Roast dark, not pale: Let the cauliflower pick up real color in the oven. Deep golden edges mean more nutty, caramelized flavor in the finished chowder.
• Control the thickness: The potato is your natural thickener. For a thinner soup, add extra broth; for a thicker chowder, simmer a few extra minutes uncovered after blending.
• Blend safely: Hot liquids expand in a blender. Always work in small batches, vent the lid, and cover with a towel to avoid messy (and dangerous) eruptions.
• Keep croutons crisp: Store croutons separately from the soup and only add them to each bowl at the last moment so they keep their crunch.
• Season at the end: Roasting and reducing intensify flavors. Always do a final taste after adding dairy and lemon juice to perfectly balance salt and acidity.

Variations

• Smoky bacon version: Cook 4–6 strips of diced bacon in the pot first. Use the rendered fat instead of some of the butter and oil to sauté the vegetables, and sprinkle crisp bacon over each bowl along with the croutons.
• Cheesy twist: Stir in 1–1 1/2 cups shredded sharp cheddar or Gruyère after blending, off the heat, until melted and smooth. Taste and adjust salt, since cheese adds extra seasoning.
• Vegan-friendly: Use olive oil instead of butter, full-fat coconut milk or a rich plant-based cream instead of dairy, and vegetable broth. Make the croutons with oil only, omit the butter, and use nutritional yeast for a cheesy note.

Storage & Make-Ahead

Let the chowder cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stovetop over low to medium-low heat, stirring often and avoiding a hard boil to keep the texture smooth. If it thickens in the fridge, simply whisk in a splash of broth, milk, or water as you reheat.

The herb-buttered croutons should be completely cool before storing. Keep them in an airtight container at room temperature for up to 3 days. If they soften, re-crisp them on a baking sheet at 350°F (175°C) for 5–7 minutes.

This recipe also freezes well without the dairy: blend the soup after Step 5, cool, and freeze up to 2 months. Thaw overnight in the fridge, reheat, then add the milk and cream just before serving.

Nutrition (per serving)

Approximate values for 1 of 4 servings, including croutons (will vary with specific ingredients and broth choice): about 500 calories; 30 g fat; 46 g carbohydrates; 7 g fiber; 11 g protein; 850 mg sodium.