Grab your spoons! Let’s dig in to this flavor packed soup that is creamy with hints of smokiness, and topped with spicy chorizo to finish it off. This Roasted Cauliflower and Poblano Chowder with Chorizo is like a party in your mouth! Perfectly cozy for a chilly evening, or just a fun recipe to enjoy for lunch.
I’ve been knee deep into soup season around here. Happily adding soup to our weekly menu at least once, but often twice per week! As the weather gets chilly, absolutely nothing is better than a warm bowl of comforting soup.
This Roasted Cauliflower and Poblano Chowder with Chorizo is everything you want in a soup. It’s smoky, lightly spiced, creamy, textured with some pumpkin seeds and chorizo, and an absolute flavor bomb with each bite!
I can’t really give you any inspiration behind this dish, other than the fact that I’ve been dreaming up a fun creamy cauliflower soup for over a week now. The idea of throwing in some poblano peppers and topping it with chorizo was a last minute thought that worked out absolutely perfect! In fact, the second I had the idea, I was soooo dang excited to throw it altogether and bring you all this recipe.
It did not disappoint! The combination of roasting the cauliflower, a bulb of garlic, and the poblano brought out the tastiest bold flavor in this soup. So let’s get to making it!
How to make Roasted Cauliflower and Poblano Chowder with Chorizo:
This recipe comes together with simple ingredients:
- Head of cauliflower
- poblano peppers
- bulb of garlic
- avocado oil
- smoked paprika
- apple cider vinegar
- chicken broth
- pumpkin seeds for garnish (optional)
Prep the cauliflower by cutting into florets. Spread the cauliflower along with the pepper on a large sheet pan. Drizzle with avocado oil. You will also roast the entire head of garlic. Peel the outside of the garlic bulb (but still keep the bulb in tact), and cut the top of the garlic. Drizzle with oil and wrap in foil. Place in the oven directly, or on the sheet pan if you have room.
Roast for 20 minutes. Check on the poblano as it may already be roasted enough. Toss the cauliflower and return to the oven for another 15-20 minutes.
While the vegetables are roasting, cook the chorizo in a large stockpot. Set aside once sausage is cooked through and keep the pot hot. Toss in chopped onion and saute until fragrant. This will take another 5-7 minutes.
Once the cauliflower is done roasting, toss in the pot with the onion. Peel the stem off the peppers, and toss in with the cauliflower. For the garlic, the best way to get the cloves is to smash the cloves or squeeze the cloves out of the their skin. Top the veggie mixture with cumin and smoked paprika. Now top with chicken broth.
Bring to a low boil, then reduce heat. Let it simmer for about 5 minutes. Now puree the soup with an immersion blender or high powder blender until smooth.
Garnish with pumpkin seeds and chorizo.
Meatless: you can easily omit the chorizo for a Vegan soup
Bacon: bacon also makes a delicious option in place of the chorizo!
Dairy: Adding in 1/2 cup of heavy cream will give more of a smooth and creamy finish to the soup. You an also top with cheddar!
Store this soup in the fridge for up to 5 days. It can freeze, but is not recommended because it will change the consistency of the soup when re-heated.
Roasted Cauliflower and Poblano Chowder with Chorizo
- 1 large head of cauliflower
- 2 poblano peppers
- 1 bulb garlic
- 2 tbsp avocado oil or olive oil (divided)
- 12 oz chorizo sausage
- 1 small yellow onion (diced)
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp sea salt
- 32 oz chicken broth
- 2 tbsp apple cider vinegar
- 1/3 cup pumpkin seeds (optional for garnish)
Preheat the oven to 425 degrees. Lightly spray a large baking sheet with cooking spray.
Prepare the cauliflower by cutting into florets. Spread across the baking sheet along with whole poblano peppers. Drizzle 1 tbsp oil on the peppers and florets.
Prepare the garlic: peel and discard the outer paper layer of the garlic. Still leaving in tact the each individual clove. Cut about 1/4 inch off the top of the garlic. Drizzle with about 1 tsp oil, and wrap in foil. Place on the baking sheet with the cauliflower or place in the oven indvidually.
Transfer the baking sheet to the oven. Roast for 20 minutes, and toss the cauliflower so that it roasts evenly. Remove the poblano if the poblano looks well roasted and remove the stem and seeds. Transfer the sheet pan back to the oven and roast for another 15-20 minutes.
While the veggies are roasting, prepare the chorizo. In a large soup pot, heat to medium and toss in remaining oil. Cook the chorizo until no longer pink, breaking up with a wooden spoon (about 5 minutes). Remove the chorizo from the pot and set aside. Keep the pot hot.
Now toss in the onion. Cook the onion for 5-7 minutes or until fragrant.
Once the cauliflower and pepper are done roasting, add to the pot with onion. Press, squeeze, or smash all of the garlic cloves so they come out easily from the skin. Place inside the pot with the other veggies. Sprinkle in the cumin, smoked paprika, and sea salt. Top with chicken broth and apple cider vinegar. Bring a rolling boil, reduce the heat to a simmer. Let simmer for 5 minutes.
Blend the soup by using an imersion blender or high powered blender until smooth. Pour into individual bowls and top with chorizo and pumpkin seeds (if using).