Go Back
+ servings
A bowl of creamy vegan cauliflower chowder with crackers and bacon.

Creamy Vegan Cauliflower Chowder

Teri & Jenny
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Servings 4
Calories 209 kcal


  • 1 ½ tablespoons extra virgin olive oil
  • ½ yellow onion, diced
  • 1 large carrot, peeled and diced
  • 1 celery rib, diced
  • 2 garlic cloves, minced
  • 1 head cauliflower, outer leaves and stem removed and cut into bite sized florets
  • 1 tablespoon minced thyme
  • 1 teaspoon thinly sliced chives
  • 1 quart vegetable stock, warmed
  • salt and pepper to taste


  • 2 tablespoons unsalted butter
  • 1 cup oyster crackers
  • 2 teaspoons thinly sliced chives
  • 1 teaspoon minced thyme
  • ½ teaspoon salt
  • ¼ teaspoon cracked black pepper
  • cooked bacon strips, optional garnish


  • Pour oil into a large pot and place over medium heat.
  • Add onion, carrot and celery and sauté for 4 to 5 minutes. Season with salt and pepper.
  • Add garlic, cauliflower and herbs and continue to sauté for an additional 3 to 4 minutes.
  • Add 3 cups of the stock to the pot and simmer for about 20 minutes or until cauliflower is tender. Season with salt and pepper.
  • Strain half the vegetables from the pot and set aside.
  • Pour remaining mixture into a blender and blend until smooth, adding remaining stock, as needed, until a thick consistency has been achieved.
  • Pour mixture back to the pot and stir in strained vegetables. Adjust seasonings. Simmer for 2 to 3 minutes before removing from heat.
  • For seasoned oyster crackers: Melt butter in a skillet over medium heat. Add oyster crackers and stir to coat in butter. Add remaining ingredients and continue to sauté for about 2 minutes. Remove from heat and allow crackers to cool and dry.
  • To serve: Pour chowder into bowls and top with oyster crackers. Garnish with strips of bacon, if using. Serve.


Calories: 209kcalCarbohydrates: 22gProtein: 4gFat: 12gSaturated Fat: 5gCholesterol: 15mgSodium: 1408mgPotassium: 527mgFiber: 4gSugar: 6gVitamin A: 3355IUVitamin C: 76mgCalcium: 50mgIron: 2mg
Tried this recipe?Let us know how it was!