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); 2 medium shallots, small dice (about ½ cup diced shallots); 2 sticks celery, sliced; 1 medium carrot, peeled and sliced; 3 cloves garlic, minced; 2 medium sweet potatoes, peeled and chopped into 2-inch pieces (about 3 cups chopped sweet potato); Sea salt and ground black pepper, to taste; 1 teaspoon garlic powder; 1 teaspoon smoked paprika, divided; 1 tablespoon capers, minced; ½ teaspoon dried thyme; ½ teaspoon dried tarragon; 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; 1 teaspoon light miso; 1 teaspoon lemon juice; 3-4 drops liquid smoke (optional); 2 tablespoons olive oil, divided; 3 cups vegetable stock; 1 cup unsweetened non-dairy creamer; Chopped chives

If you’re looking for a hearty, cozy dish that’s both nourishing and bursting with flavor, you’re going to want to try this Creamy Cauliflower & Sweet Potato Chowder Recipe. I absolutely love how this chowder manages to be creamy and comforting without a drop of dairy, thanks to the magic of roasting the cauliflower and blending it with sweet potatoes. Whether you’re cooking for a chilly evening or simply craving something that’s easy on the stomach yet full of character, this recipe delivers in spades.

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Why You’ll Love This Recipe

Rich, Creamy Texture: Roasting the cauliflower and blending it with sweet potatoes creates a chowder that’s silky smooth without any dairy.
Layered Flavors: Smoky paprika, miso, and capers give this chowder unexpected depth that makes every bite exciting.
Naturally Gluten-Free and Vegan: Perfect for a variety of dietary needs without compromising taste or texture.
Comfort Food with a Healthy Twist: Sweet potatoes add natural sweetness and hearty fiber, while the cauliflower boosts the veggie count.

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, dairy-free vegetable chowder, easy healthy vegan soup, hearty roasted vegetable soup

Ingredients You’ll Need

This chowder centers around a few key ingredients that work beautifully together: creamy roasted cauliflower and sweet potatoes bring comfort, while a blend of spices and aromatics add complexity. When shopping, pick sweet potatoes that are firm and unblemished, and a fresh medium cauliflower with tight florets for the best flavor.

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, dairy-free vegetable chowder, easy healthy vegan soup, hearty roasted vegetable soup

Cauliflower florets: Roasting them brings out a nutty, caramelized flavor that’s the base for the creamy chowder texture.
Olive oil: Choose a good quality one; it helps with roasting and sautéing for richer taste.
Shallots: They soften into sweetness that enhances the savory depth without overpowering.
Celery and carrot: Classic chowder aromatics that add subtle earthiness and texture.
Garlic: Minced fresh for the best punch—it makes a big difference!
Capers: A little goes a long way for a briny tang that brightens the chowder.
Dried thyme and tarragon: Herbal notes that elevate the rustic vegetable flavors.
Smoked and sweet paprika: The smoky paprika adds a warm undertone; sweet paprika balances with a touch of sweetness.
Ground cumin and cayenne pepper: Adds slight warmth and subtle spice to wake up your palate.
Nutritional yeast: For a subtle cheesy flavor boosting that umami good-vibes effect.
Tomato paste and grainy mustard: Help develop complexity and a faint tang that pairs well with the sweeter potato.
Sweet potatoes: The star for natural creaminess and that lovely natural sweetness.
Vegetable stock: Use low-sodium if possible, so you can adjust seasoning carefully.
Unsweetened non-dairy creamer: I like oat or cashew creamers for that subtle richness, but almond works too.
Light miso: This adds an elegant savory depth and balances the creaminess.
Lemon juice: Freshly squeezed for the perfect bright finish.
Liquid smoke (optional): If you want to dial up that smoky vibe without a smoker.
Chopped chives: A fresh garnish that adds a mild oniony bite and pretty color.

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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

One of the things I love best about this Creamy Cauliflower & Sweet Potato Chowder Recipe is how adaptable it is — you can tweak it to suit your mood or pantry with ease! Don’t hesitate to experiment; that’s part of the fun in the kitchen.

Make it spicy: I sometimes up the cayenne pepper or add a pinch of smoked chipotle chili powder; my family goes crazy for the extra kick on cooler nights.
Add protein: Toss in cooked white beans or some diced tofu towards the end to make it more filling for dinner.
Seasonal greens: Stir in fresh kale or spinach near the end of cooking for some green goodness without losing that creamy feel.
Switch the cream: For a lighter version, try coconut milk instead of non-dairy creamer — it lends a subtle tropical note that’s delightful.

How to Make Creamy Cauliflower & Sweet Potato Chowder Recipe

Step 1: Roast the Cauliflower to Perfection

Start by preheating your oven to 450°F — hot enough to get those cauliflower edges all golden and caramelized. Toss your cauliflower florets with half your olive oil, salt, pepper, garlic powder, and half the smoked paprika. I like spreading them out on a baking sheet to make sure they roast evenly and don’t steam. Roast for about 25 minutes until they’re tender on the inside with those delicious browned bits on the outside. This roasted cauliflower is what makes your chowder taste so rich and full-bodied.

Step 2: Sauté the Aromatics

While your cauliflower roasts, heat the remaining olive oil in a heavy-bottomed pot over medium heat. Add the shallots first, cooking them until super soft and translucent — about 5 minutes. This slow sweating releases their sweetness without any risk of burning. Next, add celery and carrots; sauté them for a couple more minutes. Season lightly with salt and pepper here to build layers of flavor early on.

Step 3: Build Your Spice Base

Time to bring the magic! Add the rest of your smoked paprika, garlic, capers, thyme, tarragon, sweet paprika, cumin, cayenne, and nutritional yeast to the pot. Stir constantly for about a minute, just enough for the garlic and spices to become fragrant but not burnt. This is where the chowder really starts developing its character — I swear, the aroma here will pull you right to the stove!

Step 4: Load in the Tomato Paste, Mustard & Sweet Potatoes

Stir in the tomato paste and grainy mustard, cooking them briefly, about a minute, to lose that raw tin-like taste from the tomato paste. Then, add your chopped sweet potatoes and toss them to coat with all the seasonings — don’t be shy with salt and pepper here. Sweet potatoes need some seasoning love, and this step helps build that comforting sweetness.

Step 5: Simmer to Tender Perfection

Pour in the vegetable stock and non-dairy creamer and gently stir the chowder together. Put a lid on — slightly ajar so the steam escapes — and bring the pot to a boil before reducing to a simmer. Let it cook for 20-25 minutes until the sweet potatoes are fork-tender. Be sure to stir occasionally so nothing sticks to the bottom, and you’ll notice the flavors marrying beautifully.

Step 6: Blend and Finish the Chowder

Once the sweet potatoes are soft, carefully scoop about a third of the soup and an equal portion of your roasted cauliflower into a blender. Blend until silky smooth, then pour this creamy mixture back into the pot. Fold in the remaining roasted cauliflower for texture and extra flavor punches. Bring the chowder back to a gentle boil, then stir in the miso, lemon juice, and optional liquid smoke. Taste and adjust your seasoning — this is the moment everything comes together beautifully.

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Pro Tips for Making Creamy Cauliflower & Sweet Potato Chowder Recipe

Roast the Cauliflower Well: Don’t rush this step—those golden spots add so much flavor that you simply can’t skip roasting.
Adjust Spice Levels Slowly: I like starting with less cayenne and adding more at the end if I want more heat; it’s easier to control the spice this way.
Use a Strong Blender: A high-speed blender or immersion blender will give you the creamiest chowder without lumps.
Don’t Skip the Miso and Lemon: These little additions lift the chowder with umami and brightness — I learned this the hard way after trying to skip them and missing the extra zing!

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, dairy-free vegetable chowder, easy healthy vegan soup, hearty roasted vegetable soup

Garnishes

I love topping this chowder with freshly chopped chives for a pop of green and a subtle oniony flavor. Sometimes I sprinkle a pinch of smoked paprika again for color and warmth, or add a drizzle of good olive oil for extra richness. Toasted pumpkin seeds can add a fun crunch if you want to get creative.

Side Dishes

This chowder pairs beautifully with a slice of crusty bread for dipping. I often serve it alongside a light, refreshing green salad tossed with lemon vinaigrette to balance the creamy richness. For something heartier, grilled garlic naan or a warm whole-grain roll is fantastic.

Creative Ways to Present

For dinner guests, I like serving the chowder in small, rustic bowls with a swirl of vegan sour cream or cashew cream on top, sprinkled with microgreens. Another trick is to add a few roasted cauliflower florets right on top as an eye-catching garnish. This elevates the presentation and shows off those delicious roasted bits.

Make Ahead and Storage

Storing Leftovers

I store leftover chowder in airtight containers in the fridge and typically find it stays fresh and flavorful for 3 to 4 days. When reheating, I stir it gently and add a splash of vegetable stock or water if it’s thickened too much. It warms up as beautifully as when freshly made.

Freezing

This chowder freezes remarkably well. I portion it into freezer-safe containers and it keeps for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat slowly on the stove to keep its creamy texture.

Reheating

I recommend reheating gently over low heat on the stove, stirring often, and adding a little extra non-dairy creamer or stock if the chowder has thickened too much. Avoid microwaving for best texture, but if you do, pause to stir a couple of times during heating.

FAQs

Can I use regular cream instead of non-dairy creamer in the Creamy Cauliflower & Sweet Potato Chowder Recipe?

Absolutely! If you’re not following a vegan or dairy-free diet, feel free to swap in heavy cream or half-and-half. Just keep an eye on the quantity to maintain the chowder’s creamy consistency without making it too heavy.
How can I make this chowder gluten-free?

This recipe is naturally gluten-free as written, but always double-check your vegetable stock and mustard labels to ensure they don’t contain gluten. Using pure, simple ingredients is key here.
Can I prepare parts of the Creamy Cauliflower & Sweet Potato Chowder Recipe ahead of time?

Yes! You can roast the cauliflower and chop the vegetables a day ahead to save time on cooking day. Just store roasted cauliflower in an airtight container and keep chopped veggies in the fridge until you’re ready to start.
What’s the best way to blend the chowder?

I prefer using a high-speed blender for silky smooth results. If you don’t have one, an immersion blender is a great alternative and lets you blend right in the pot to reduce cleanup.
What can I substitute if I don’t have liquid smoke?

The liquid smoke is optional, but if you want that smoky note without it, you can add a bit more smoked paprika or a small dash of chipotle powder to taste. Both options bring warmth and smokiness naturally.

Final Thoughts

This Creamy Cauliflower & Sweet Potato Chowder Recipe has become one of my go-tos when I want something that feels indulgent yet wholesome. It’s a recipe I casually recommend to friends, especially those who feel like healthy meals are often boring. Give it a try—you’ll find that the balance of smoky, sweet, and creamy with those fresh herbaceous notes is incredibly satisfying. Trust me, once you make this, it’ll be one of those meals you keep coming back to, especially in cold-weather seasons or anytime you want a hug from a bowl.