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
Scale
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
