Name: Creamy Cauliflower & Sweet Potato Chowder Recipe
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 4 cups small cauliflower florets (from ½ of a medium head of cauliflower); 1 tablespoon olive oil; Sea salt and ground black pepper, to taste; 1 teaspoon garlic powder; ½ teaspoon smoked paprika; 1 tablespoon olive oil; 2 medium shallots, small dice (about ½ cup diced shallots); 2 sticks celery, sliced; 1 medium carrot, peeled and sliced; 3 cloves garlic, minced; 1 tablespoon capers, minced; ½ teaspoon dried thyme; ½ teaspoon dried tarragon; ½ teaspoon smoked paprika; 1 teaspoon sweet paprika; ½ teaspoon ground cumin; ¼ teaspoon cayenne pepper, or to taste; 2 tablespoons nutritional yeast; 1 tablespoon tomato paste; 1 tablespoon grainy mustard; 2 medium sweet potatoes, peeled and chopped into 2-inch pieces (about 3 cups); 3 cups vegetable stock; 1 cup unsweetened non-dairy creamer (see note); 1 teaspoon light miso; 1 teaspoon lemon juice; 3-4 drops liquid smoke (optional); Chopped chives, for garnish

If you’re on the hunt for a comforting, rich, and nourishing soup to cozy up with, I can’t recommend this Creamy Cauliflower & Sweet Potato Chowder Recipe enough. It’s one of those dishes that tastes indulgent but is packed with wholesome veggies and vibrant flavors. Trust me, once you try it, you’ll find it hard not to make it over and over again on chilly days.

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Why You’ll Love This Recipe

Rich, Creamy Texture: The blend of roasted cauliflower and sweet potato creates a naturally silky base without heavy cream.
Layered Flavor Profile: Smoked paprika, capers, and miso bring a beautiful depth that surprises you with every spoonful.
Vegan and Gluten-Free: Perfect for a variety of diets without sacrificing flavor or comfort.
Perfect Balance of Hearty and Light: It’s satisfying enough for dinner but still feels fresh and vibrant.

The image shows a thick, creamy stew with chunks of orange sweet potatoes, off-white cauliflower florets, and small green chopped herbs on top, all mixed in a rich golden-orange sauce. There are two white bowls filled with the stew, one in the center and one at the bottom left corner, both showing the same stew texture with visible pieces of vegetables. Near the center bowl, on the right side, a silver spoon rests on a beige cloth napkin placed on a white marbled surface. On the upper left corner, two slices of toasted bread sit on a white plate. A larger white pot filled with more stew is partially visible in the top right corner. The photo is taken with an iphone --ar 2:3 --v 7 - Creamy Cauliflower & Sweet Potato Chowder, vegan cauliflower soup, healthy sweet potato soup, comforting veggie chowder, gluten-free vegetable soup

Ingredients You’ll Need

The great thing about this Creamy Cauliflower & Sweet Potato Chowder Recipe is how its ingredients work together so seamlessly — the sweetness of the potatoes balances the earthiness of the cauliflower perfectly. Having quality vegetable stock and fresh aromatics really makes a difference, so shop a little mindfully for those.

Flat lay of small cauliflower florets, peeled and chopped sweet potatoes, diced shallots, sliced celery sticks, peeled and sliced carrot, minced garlic cloves, dried thyme and dried tarragon sprigs, bright orange tomato paste dollop, and a small pile of grainy mustard seeds, all beautifully arranged with vibrant colors and natural textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Creamy Cauliflower & Sweet Potato Chowder, vegan cauliflower soup, healthy sweet potato soup, comforting veggie chowder, gluten-free vegetable soup

Cauliflower florets: Roasting them brings out nutty, caramelized notes that are key to the chowder’s depth.
Olive oil: Use good quality for sautéing and roasting – it’s the base for building your flavors.
Sea salt and black pepper: Essential for layering seasoning throughout the cooking process.
Garlic powder: Adds a subtle background garlic flavor without overpowering.
Smoked paprika: Gives a gentle smokiness that elevates the chowder beautifully.
Shallots: These soft onions add a lovely sweetness when sautéed slowly.
Celery and carrot: Classic mirepoix veggies to build body and natural sweetness.
Garlic: Fresh and minced for punchy aroma and flavor.
Capers: Adds tangy briny notes that surprise and delight your palate.
Dried thyme and tarragon: Herbal hints that tie the soup together.
Sweet paprika, ground cumin, cayenne pepper: A gentle heat and complex spice layering.
Nutritional yeast: Brings umami and richness, especially great in vegan cooking.
Tomato paste: Deepens the color and adds a slight acidity to balance the sweetness.
Grainy mustard: For a subtle, tangy edge that cuts through the creaminess.
Sweet potatoes: The star root veg delivering natural sweetness and thickness to the chowder.
Vegetable stock: A savory liquid base – homemade or store-bought both work fine.
Unsweetened non-dairy creamer: I like using oat or cashew creamers to keep it creamy and dairy-free.
Light miso: Adds depth and saltiness without being overpowering.
Lemon juice: A splash of acid brightens and balances the richness just right.
Liquid smoke (optional): Just a few drops for an extra smoky background if you’re feeling adventurous.
Chopped chives: For fresh, mild oniony garnish when serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this chowder as is, but over time I started experimenting with a few tweaks. You should totally feel free to customize it to suit your tastes or what’s on hand in your kitchen — the base is forgiving and welcoming.

Add Protein: I sometimes stir in cooked chickpeas or crispy tofu for a heartier meal, and it never disappoints.
Herb Switch-Up: When I’m out of tarragon, fresh rosemary or parsley bring a lovely twist.
Spice Adjustment: For a milder chowder, I reduce the cayenne or leave out the liquid smoke entirely; for spice lovers, a pinch more cayenne works wonders.
Seasonal Veggies: I’ve added some sautéed kale or spinach near the end of cooking to sneak in extra greens.

How to Make Creamy Cauliflower & Sweet Potato Chowder Recipe

Step 1: Roast the Cauliflower to Bring Out Its Sweetness

Start by heating your oven to 450°F. Toss the cauliflower florets with a tablespoon of olive oil, salt, pepper, garlic powder, and half of the smoked paprika. Spread them out evenly on a baking sheet and roast until they’re golden around the edges and tender, roughly 25 minutes. This step is my favorite because roasting adds that irresistible caramelized flavor that makes this chowder truly special. Don’t skip it, and don’t crowd the pan — you want those edges to get a little crispy, not steamed.

Step 2: Build the Flavor Base by Sautéing Your Aromatics

While the cauliflower roasts, heat the remaining olive oil in a heavy-bottomed pot over medium heat. Add diced shallots and cook gently until soft and translucent—about 5 minutes. Then add the sliced celery and carrots, cooking a few more minutes until starting to soften. Season with salt and pepper as you go. This careful, slow sautéing brings out the sweetness and creates a beautiful foundation for the chowder.

Step 3: Layer in Spices and Bold Flavors

Now toss in the rest of the smoked paprika, minced garlic, capers, thyme, tarragon, sweet paprika, cumin, cayenne, and nutritional yeast. Stir and cook for about a minute until the garlic releases its aroma — careful not to burn it! Next, stir in the tomato paste and grainy mustard, cooking for an additional minute to mellow out that sharp tomato flavor. It’s these little layers that turn this chowder from simple veggies into a symphony of taste.

Step 4: Simmer the Sweet Potatoes Until Tender

Add your chopped sweet potatoes to the pot, coating them well in the spice mixture, and generously season again with salt and pepper. Pour in the vegetable stock and non-dairy creamer; partially cover with a lid, bring to a boil, then lower the heat to maintain a gentle simmer. You’ll cook the chowder about 20-25 minutes until the sweet potatoes are tender when pierced with a fork. A little tip I learned — keep an eye on it and give it a stir occasionally to prevent sticking and ensure flavors meld well.

Step 5: Blend Part of the Chowder for Creaminess

Carefully ladle about one-third of the chowder into a blender along with one-third of the roasted cauliflower. Blend this until silky smooth, then return it to the pot. Add back the remaining roasted cauliflower, which gives some lovely texture and bite. This blending trick turned out to be a game-changer when I first tried it — it keeps the chowder creamy without needing any cream.

Step 6: Finish With Bright and Smoky Accents

Bring the chowder back up to a boil and stir in the miso, lemon juice, and a few drops of liquid smoke if you like that subtle smoky note (I highly recommend it!). Taste and adjust salt or pepper if needed. The miso adds a beautiful umami boost that rounds everything out, and the lemon juice wakes up the flavors with a fresh zing. Garnish with chopped chives and it’s ready to serve – it’s that simple!

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Pro Tips for Making Creamy Cauliflower & Sweet Potato Chowder Recipe

Roast Cauliflower Thoroughly: Don’t rush this step; the golden edges add incredible flavor and texture, so be patient and don’t overcrowd your baking sheet.
Adjust Creaminess to Taste: Use non-dairy creamer sparingly at first—you can always add more if you want it richer.
Miso at the End: Always add miso after boiling to keep its probiotics and nuanced flavor intact.
Ladle Carefully When Blending: Avoid overfilling your blender to prevent spills and burns; work in batches if necessary.

How to Serve Creamy Cauliflower & Sweet Potato Chowder Recipe

The image shows a bowl of thick orange curry filled with chunks of soft sweet potato and pieces of light brown roasted cauliflower scattered throughout the dish. The curry is creamy with visible small dark specks of black pepper and bits of green herbs sprinkled on top for color. A silver spoon rests inside the white bowl on the right side. The bowl is placed on a white marbled surface with a beige cloth nearby. The texture of the curry looks smooth and rich with some shine on the surface. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Cauliflower & Sweet Potato Chowder, vegan cauliflower soup, healthy sweet potato soup, comforting veggie chowder, gluten-free vegetable soup

Garnishes

I love topping this chowder with freshly chopped chives — they add just the right mild oniony pop and a pretty splash of green. Sometimes I sprinkle a few toasted pumpkin seeds or a drizzle of chili oil for a bit more texture and heat. You really can’t go wrong with fresh herbs or a little tangy topping.

Side Dishes

To make it a heartier meal, my go-to sides are crusty sourdough bread or warm garlic naan for dipping. A simple side salad with lemon vinaigrette keeps it balanced and light, which I always appreciate after a creamy bowl like this.

Creative Ways to Present

For a dinner party, I’ve served this chowder in small shot glasses as a velvety amuse-bouche, garnished with microgreens and a smoked paprika dusting — guests loved the elegance and flavor! It’s also delightful in a rustic bread bowl for a cozy family meal on a chilly evening.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover chowder to airtight containers and keep it in the fridge for up to 4 days. It thickens a bit in the fridge, so before reheating, just stir in a splash of vegetable stock or water to loosen it up.

Freezing

This chowder freezes wonderfully! I freeze portions in freezer-safe containers or bags, making sure to leave some room for expansion. When you’re ready to eat it, thaw overnight in the fridge and heat gently on the stove, stirring occasionally to bring back that creamy consistency.

Reheating

I reheat this chowder slowly over medium-low heat, stirring frequently to prevent sticking and encourage even warming. Adding a splash of vegetable stock or non-dairy creamer during reheating keeps the texture luscious and smooth.

FAQs

Can I use regular cream instead of non-dairy creamer in this chowder?

Absolutely! If you’re not following a vegan or dairy-free diet, regular heavy cream or half-and-half can be substituted in equal amounts. Just add it near the end of cooking to maintain that rich silky texture.
What if I don’t have a blender?

If you don’t have a blender, you can use an immersion blender directly in the pot to puree a portion of the chowder. Blend gently to keep some chunky texture, or if you prefer, mash the softened vegetables with a potato masher for a rustic feel.
Can I prep this chowder in advance?

Yes! You can roast the cauliflower and prep all the chopped veggies a day ahead. Store separately in the fridge and just follow the cooking steps when you’re ready. This makes it a fantastic recipe for prepping a cozy meal quickly on busier days.
Is this chowder spicy?

It has a gentle warmth from the cayenne pepper and smoked paprika, but it’s not overwhelmingly spicy. You can always adjust the heat up or down based on your preference by modifying the amount of cayenne or omitting the liquid smoke.

Final Thoughts

This Creamy Cauliflower & Sweet Potato Chowder Recipe holds a special place in my kitchen repertoire — it’s the kind of dish that warms you inside out and makes weeknights feel a little more luxurious without any fuss. I love sharing it with friends because it’s so approachable yet packed with flavor. Give it a try, and I promise you’ll understand why my family keeps asking for seconds.