If you’re craving a comforting bowl of soup that feels like a warm hug on a chilly day, you’re going to adore this Easy Cheesy Vegetable Chowder Recipe. It’s packed with vibrant vegetables like cauliflower, broccoli, carrots, and potatoes, all swimming in a luxuriously creamy, cheesy broth. This dish hits the perfect balance of rich, hearty, and wholesome, making it not only a satisfying meal but also an inviting way to sneak in extra veggies. Whether you’re serving it for a weekend lunch with friends or a cozy dinner for the family, this chowder definitely deserves a spot in your recipe collection.
Ingredients You’ll Need
This Easy Cheesy Vegetable Chowder Recipe comes together with simple, fresh ingredients that each bring their own unique magic to the pot. From the sweetness of the carrots to the creamy cheddar cheese, every component plays a vital role in flavors, textures, and that irresistible color palette.
- Cauliflower florets: Add a gentle, slightly nutty flavor and tender texture that absorbs the creamy base beautifully.
- Broccoli florets: Bring a fresh, green crunch and earthy notes that balance the richness.
- Russet potatoes: Provide hearty substance and help thicken the soup for a satisfying mouthfeel.
- Carrots: Offer a natural sweetness and vibrant splash of orange to brighten the chowder.
- Celery stalks: Contribute a subtle aromatic crunch that layers complexity into the dish.
- Onion: The foundational flavor component—softened to impart sweetness and depth.
- Minced garlic: Delivers fragrant warmth that enhances all the vegetables without overpowering.
- Italian seasoning, thyme, paprika, chili powder: A blend of herbs and spices that bring just the right hint of zest and warmth.
- Salt and pepper: Essential for seasoning and balancing all the flavors perfectly.
- Butter: Used twice—for sautéing veggies and creating a silky, golden roux for the cheese sauce.
- Shredded cheddar cheese: The star of the show that melts into creamy goodness, adding richness and a sharp flavor punch.
- Whole milk: Keeps the chowder smooth and luscious with a mild dairy flavor.
- Heavy whipping cream: Boosts the creaminess and makes every spoonful indulgent and velvety.
- Vegetable broth: The flavorful liquid base that carries all the veggie goodness.
- All-purpose flour: The secret behind that perfectly thickened, dreamy cheese sauce without any lumps.
How to Make Easy Cheesy Vegetable Chowder Recipe
Step 1: Sauté the Aromatics
Start by melting 1 tablespoon of butter in a large pot over medium heat. Toss in the diced onions, carrots, and celery. Let them cook for about 5 minutes, stirring occasionally, until they soften and release their delightful aromas. This step builds a flavorful base that’ll make your chowder truly shine.
Step 2: Add Garlic and Spices
Next, stir in the minced garlic, cooking just long enough for its fragrance to awaken your senses—about 30 seconds. Then sprinkle in the dried thyme, paprika, chili powder, Italian seasoning, plus salt and pepper. Mixing these seasonings with the vegetables infuses warmth and complexity into every bite.
Step 3: Add Broth and Potatoes
Pour the vegetable broth into the pot and add the diced potatoes. Crank the heat to bring everything to a boil, then reduce it to medium-low and cover. Let it simmer for 10 to 15 minutes until the potatoes become tender—this is where the soup begins to develop its hearty soul.
Step 4: Add Cauliflower and Broccoli
Now, stir in the cauliflower and broccoli florets. Cook them for 5 to 7 minutes until they’re tender but still retain a little crispness. This keeps the chowder fresh and satisfying with a lovely vegetable bite.
Step 5: Prepare the Cheese Sauce
In a separate saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour, cooking it until the mixture turns a beautiful golden brown while whisking constantly to avoid lumps. Gradually pour in the milk, stirring continuously to create a smooth sauce. Bring it to a gentle boil, then lower the heat and let it simmer for 3 to 5 minutes until thickened.
Step 6: Add Cream and Season
Whisk in the heavy whipping cream for an extra touch of richness. Taste and season with salt and pepper as needed. This luscious sauce is key for that comforting, creamy mouthfeel you want in a chowder.
Step 7: Combine Cheese Sauce with Vegetable Soup
Pour your creamy cheese sauce into the pot of cooked vegetables and stir gently to combine everything. Let the combined chowder warm through for a couple of minutes, melding all the flavors beautifully.
Step 8: Add Cheese and Serve
Finally, sprinkle in the shredded cheddar cheese and stir until it melts completely into a smooth, creamy chowder. Ladle the chowder into bowls and prepare to enjoy a bowl of cozy deliciousness.
How to Serve Easy Cheesy Vegetable Chowder Recipe
Garnishes
Adding garnishes to your chowder makes it feel extra special and adds texture contrasts. Try fresh chopped parsley or chives to brighten the flavors, a sprinkle of crispy bacon bits for smoky crunch, or a drizzle of sour cream or Greek yogurt for tangy creaminess.
Side Dishes
This chowder pairs perfectly with crusty bread, warm garlic rolls, or buttery corn muffins. They’re awesome for dipping and help soak up every last bit of that cheesy goodness. A fresh green salad with a light vinaigrette also balances the richness beautifully.
Creative Ways to Present
Serve the chowder in warm bread bowls for a fun twist that doubles as edible serving ware. Or ladle it into small jars or cups for individual portions at parties and gatherings. These ideas elevate your presentation without extra fuss.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Easy Cheesy Vegetable Chowder Recipe in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before storing for the best flavor and safety.
Freezing
This chowder freezes well, making it perfect for meal prep. Use a freezer-safe container or heavy-duty freezer bags, leaving a bit of space for expansion. It can be stored frozen for up to 2 months. For best texture, avoid freezing the cheese sauce separately.
Reheating
When ready to eat, thaw the chowder overnight in the fridge if frozen. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Add a splash of milk or cream to loosen if it has thickened too much. Microwave works too in shorter bursts, stirring between.
FAQs
Can I use other types of cheese for this chowder?
Absolutely! While cheddar cheese gives a classic sharpness and creamy texture, you can swap it for Monterey Jack, Gruyère, or even a smoked gouda to tweak the flavor profile.
Is this chowder vegetarian?
Yes, this Easy Cheesy Vegetable Chowder Recipe is fully vegetarian as it uses vegetable broth and no meat products. It’s a great option for vegetarian meals or meatless Mondays.
Can I make this chowder dairy-free?
To make a dairy-free version, substitute the butter with olive oil or dairy-free margarine, use plant-based milk like oat or almond, and choose a vegan cheese alternative. The texture won’t be exactly the same but still delicious.
How can I make the chowder spicier?
If you like heat, add more chili powder or a pinch of cayenne pepper when seasoning. A few diced jalapeños sautéed with the aromatics would also add a nice kick.
What can I use instead of all-purpose flour?
You can use cornstarch or arrowroot powder as a thickener if you prefer gluten-free. Mix it with a bit of cold milk before adding to the sauce to avoid lumps and thicken the chowder nicely.
Final Thoughts
If you’re looking for a soul-soothing, veggie-packed, and irresistibly cheesy soup, this Easy Cheesy Vegetable Chowder Recipe is exactly what you need. It’s straightforward enough for weeknights but special enough to impress friends and family. So go ahead, gather your ingredients, and dive into this creamy, colorful bowl of yum — your taste buds will thank you every single time.
Print
Easy Cheesy Vegetable Chowder Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Easy Cheesy Vegetable Chowder is a comforting and hearty soup perfect for any season. Loaded with nutritious cauliflower, broccoli, potatoes, carrots, and celery, it is simmered in a flavorful vegetable broth and finished with a rich, creamy cheese sauce for a luscious, cheesy texture. Ready in just over an hour, this chowder is a satisfying vegetarian meal that combines fresh vegetables and sharp cheddar cheese for a deliciously creamy bowl of warmth.
Ingredients
Vegetables
- 1 head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 3 medium russet potatoes, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1 onion, diced
- 4 tsp minced garlic
Spices & Seasonings
- 1/2 Tbsp Italian seasoning
- 1/4 tsp dried thyme
- 1/4 tsp paprika
- 1/4 tsp chili powder
- Salt and pepper, to taste
Dairy
- 5 Tbsp butter, divided
- 2 cups shredded cheddar cheese
- 3 cups whole milk
- 1/2 cup heavy whipping cream
Others
- 32 oz vegetable broth
- 5 Tbsp all-purpose flour
Instructions
- Sauté the Aromatics: Melt 1 tablespoon of butter in a large pot over medium heat. Add the diced onions, carrots, and celery, then sauté for about 5 minutes until they begin to soften and release their flavors.
- Add Garlic and Spices: Stir in the minced garlic and cook for about 30 seconds until fragrant. Add dried thyme, chili powder, paprika, Italian seasoning, and salt and pepper to taste. Mix well to combine the seasonings with the vegetables.
- Add Broth and Potatoes: Pour in the vegetable broth and add the diced potatoes. Increase the heat to bring the mixture to a boil, then cover and reduce heat to medium-low. Simmer until the potatoes are tender, about 10 to 15 minutes.
- Add Cauliflower and Broccoli: Stir in the cauliflower and broccoli florets. Cook for another 5 to 7 minutes until the vegetables are crisp-tender but not mushy.
- Prepare the Cheese Sauce: In a separate small saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring frequently, until the mixture turns golden brown. Slowly whisk in the milk, a little at a time, to prevent lumps. Bring to a gentle boil, then reduce heat to medium-low and simmer until the sauce thickens, about 3 to 5 minutes.
- Add Cream and Season: Whisk in the heavy whipping cream and season with salt and pepper to taste. Cook for another 1 to 2 minutes to enhance the richness.
- Combine Cheese Sauce with Vegetable Soup: Pour the prepared cheese sauce into the pot with the vegetables. Stir gently to fully incorporate, and let the soup heat through for a couple minutes.
- Add Cheese and Serve: Stir in the shredded cheddar cheese until it completely melts and the chowder becomes smooth and creamy. Ladle into bowls and serve hot.
Notes
- Use sharp cheddar cheese for a more pronounced cheesy flavor.
- For a thicker chowder, use less broth or simmer longer.
- Vegetable broth adds depth of flavor; however, homemade broth can enhance taste further.
- Adjust spices according to preference; add a pinch of cayenne for heat.
- This chowder can be stored in the refrigerator for up to 3 days.
- Reheat gently on stovetop to avoid breaking the cheese sauce.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
