This Smoky Gouda & Roasted Garlic Cauliflower Chowder is cozy, creamy, and packed with flavor. Roasting the garlic adds a subtle sweetness that balances the rich, smoky gouda, while cauliflower gives the chowder a velvety texture. It’s a comforting, veggie-forward twist on classic chowder that’s perfect for chilly nights or whenever you’re craving something warm and satisfying. Plus it comes together easily in one pot and reheats nicely!
A Quick Look At The Recipe
Recipe: Smoky Gouda & Roasted Garlic Cauliflower Chowder
Ready In: 1 hour 10 minutes
Serves: 4 servings
Staple Ingredients: fresh cauliflower florets, gouda cheese, bacon, half and half, sourdough bread
What Makes It Special: cauliflower is simmered in the broth with the bacon and onion until tender. Then pureed lightly so it adds a creamy richness but also keeps some chunks. The gouda adds a smoky flavor that pairs so well with the roasted garlic, homemade sourdough croutons add the perfect crunch!
Why You’ll Love This
- Deep, cozy flavor: Roasted garlic and smoky gouda create a rich, layered taste that feels gourmet.
- Creamy without being heavy: Pureed cauliflower gives it a luxuriously smooth texture without loads of cream.
- Veggie-packed comfort: A wholesome, satisfying way to serve up plenty of vegetables.
- Make-ahead friendly: The flavors deepen as it rests, making leftovers even better.
- Weeknight easy: Simple ingredients and minimal prep for a comforting dinner in under an hour.
- Lighter option: made with less cheese, no flour, and stock to balance out the heavy cream.
Key Soup Ingredients
- Garlic: Use a whole head for deep, mellow sweetness once roasted.
- Olive Oil: for roasting the garlic, sautéing veggies, and toasting croutons.
- Bacon: Chopped; adds smoky, savory richness that balances the creamy base. Use a thick cut bacon if possible.
- Yellow Onion: Finely diced for a sweet, aromatic flavor base. Red or white onion will work too!
- Cauliflower: Cut into florets; becomes tender and creamy when blended.
- Chicken Broth: Provides a flavorful base for the chowder.
- Smoked Gouda Cheese: Shredded; gives the soup its signature smoky, melty richness.
- Heavy Cream: Adds luscious creaminess without making it overly heavy. Whole milk or half and half are good substitutes
- Sourdough Bread: Cubed for homemade croutons, adds a crunchy contrast on top. Store-bought croutons can be used in a pinch.
How to Make The Cauliflower Chowder
Let’s talk a little about how to make the Smoky Gouda & Roasted Garlic Cauliflower Chowder (The printable instructions are in the recipe card below.)
Quick Overview:
- Roast garlic with oil.
- Sauté onion and bacon, add in cauliflower and stock.
- Simmer, puree, add in milk, and cheese.
- Toast croutons, serve and enjoy!
- Preheat oven to 425 degrees F. Slice the top off of a head of garlic (about the top 1/4) and place on a sheet of aluminum foil. Drizzle with 2 tablespoons of olive oil and wrap tightly. Roast for 35-40 minutes or until golden brown and fragrant. Let cool then squeeze garlic cloves out of the peel.
- In a large Dutch oven heat 1 tablespoon of olive oil over medium-high heat. Add in the bacon and onion, sauté for 5-7 minutes. Until bacon starts to get crispy. Add in the seasonings.
- Add in the cauliflower florets and chicken broth. Cover and bring to a boil over high heat, reduce to medium-high heat and simmer for 12-15 minutes or until the cauliflower is tender. Add in the roasted garlic cloves.
- Use an immersion blender to partially blend the mixture, leaving some chunks of cauliflower. Mix in the gouda and heavy cream, heat over medium heat, stirring until the cheese is melted.
- Add sourdough bread cubes to a sheet pan, toss with 2 tablespoons of olive oil and season with salt and pepper. Toss to combine. Bake for 6-8 minutes or until golden brown.
- Serve chowder topped with croutons and enjoy!
Recipe Variations
- Vegetarian: Skip the bacon and use vegetable broth. Add a sprinkle of smoked paprika or a dash of liquid smoke for that savory depth.
- Extra Hearty: Stir in cooked shredded chicken, diced ham, or white beans to make it even more filling and add protein.
- Dairy-Free: Use dairy-free cream (like coconut cream or cashew cream) and a plant-based smoked cheese alternative.
- Low-Carb: Skip the croutons and serve with a side salad or roasted veggies instead.
- Cheese Swap: Try smoked cheddar, fontina, or gruyere for a different flavor profile while keeping that melty richness.
Smoky Gouda & Roasted Garlic Cauliflower Chowder
Equipment
Ingredients
- 1 head Garlic
- 5 tbsp Olive oil , Divided
- 4-5 strips Bacon , chopped
- 1 medium Yellow onion, finely diced
- 1 tsp Kosher salt
- Fresh cracked black pepper
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Paprika
- 1 large Head cauliflower , cut into florets
- 32 oz. Chicken broth
- 8 oz. Smoked gouda cheese, shredded
- 1 1/4 cup Heavy Cream
- 2-3 slices Sourdough bread , cubed
Instructions
- Preheat oven to 425 degrees F. Slice the top off of a head of garlic (about the top 1/4) and place on a sheet of aluminum foil. Drizzle with 2 tablespoons of olive oil and wrap tightly. Roast for 35-40 minutes or until golden brown and fragrant. Let cool then squeeze garlic cloves out of the peel.1 head Garlic , 5 tbsp Olive oil
- Add sourdough bread cubes to a sheet pan, toss with 2 tablespoons of olive oil and season with salt and pepper. Toss to combine. Bake for 6-8 minutes or until golden brown.2-3 slices Sourdough bread , 5 tbsp Olive oil
- In a large Dutch oven heat 1 tablespoon of olive oil over medium-high heat. Add in the bacon and onion, sauté for 5-7 minutes. Until bacon starts to get crispy. Add in the seasonings.5 tbsp Olive oil , 4-5 strips Bacon , 1 medium Yellow onion, 1 tsp Kosher salt, Fresh cracked black pepper , 1 tsp Garlic powder, 1/2 tsp Onion powder, 1/4 tsp Paprika
- Add in the cauliflower florets and chicken broth. Cover and bring to a boil over high heat, reduce to medium-high heat and simmer for 12-15 minutes or until the cauliflower is tender. Add in the roasted garlic cloves.1 large Head cauliflower , 32 oz. Chicken broth
- Use an immersion blender to partially blend the mixture, leaving some chunks of cauliflower. Mix in the gouda and heavy cream, heat over medium heat, stirring until the cheese is melted.8 oz. Smoked gouda cheese, 1 1/4 cup Heavy Cream
- Serve chowder topped with croutons and enjoy!
Notes
- Roast the garlic until golden and caramelized for the sweetest, mellow flavor.
- Use freshly shredded smoked gouda if possible, pre-shredded cheese won’t melt as smoothly.
- Blend part of the soup for a creamy base but leave some cauliflower chunks for texture. An immersion blender is best for this or transfer part to a counter top blender, just be careful with the steam.
Nutrition
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Storage, Serving, & Reheating
Storage:
Let the chowder cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Keep the croutons separate so they stay crisp.
Serving:
Ladle the warm chowder into bowls and top with extra crumbled bacon, homemade croutons, and a sprinkle of fresh herbs like thyme or chives. Serve alongside a fresh lettuce salad or skip the croutons and serve in a bread bowl!
Reheating:
Reheat gently on the stovetop over low to medium heat, stirring often until hot. If it has thickened in the fridge, stir in a splash of milk or broth to loosen. Avoid boiling once the cheese is added to prevent it from separating.
Frequently Asked Questions
Yes! Store it in an airtight container in the fridge for up to 4 days.
You can, but the texture may change slightly because of the dairy.
Simply skip the bacon and use vegetable broth instead of chicken broth. Crispy chickpeas can be added instead of using bacon bits!
Yes! No need to thaw it first. Just add a few extra minutes to the simmering time until it’s tender before blending, this is a low prep alternative to fresh cauliflower.
Use an immersion blender right in the pot for easy cleanup. You can also transfer portions to a blender, just vent the lid slightly and blend in batches to avoid steam buildup.
Tools I Find Helpful
- Immersion Blender: this is such a helpful tool to have on hand, it can be used in several recipes. Not only can Immersion Blenders be affordable but they don’t take up much space, making them a great gadget to grab when you’re low on extra storage. This hand blender can blend the soup directly in the pot you cooked it in, which saves from having to dirty extra dishes.
- Le Creuset 5 1/2-Qt. Dutch Oven – enamel cast iron is great for even heat and this pot is large enough so nothing boils over. My go to pot for soups, stews, chilis, roasts, and more! I have had my collection of Le Creuset for years and it is still in great condition!
- Wooden Spoons – perfect for sautéing and mixing, and great for not scratching your pans. Remember to deep clean your wooden utensils once a month!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
