Description
This Easy Cheesy Vegetable Chowder is a comforting and hearty soup packed with nutritious vegetables like cauliflower, broccoli, potatoes, carrots, and celery, combined with a creamy, cheesy base. Perfect for chilly days, this chowder offers a rich and flavorful meal that’s simple to prepare and serves eight generously.
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
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
Butter and Flour
- 5 Tbsp butter, divided
- 5 Tbsp all-purpose flour
Dairy
- 2 cups shredded cheddar cheese
- 3 cups whole milk
- 1/2 cup heavy whipping cream
Liquids
- 32 oz vegetable broth
Instructions
- Sauté the Aromatics: Melt 1 tablespoon of butter in a large pot over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables 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 the Italian seasoning, dried thyme, paprika, chili powder, salt, and pepper. Mix well to coat the vegetables evenly with the spices.
- 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 reduce heat to medium-low, cover the pot, and let it simmer for 10 to 15 minutes until the potatoes are tender.
- Add Cauliflower and Broccoli: Stir in the cauliflower and broccoli florets. Continue cooking uncovered for 5 to 7 minutes until the vegetables are crisp-tender but still hold their shape.
- Prepare the Cheese Sauce: In a separate small saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the flour and cook, whisking frequently, until the mixture is golden brown and bubbly, about 2 to 3 minutes. Slowly whisk in the whole milk a little at a time, ensuring no lumps form. Bring the mixture to a gentle boil, then reduce heat and simmer until thickened, approximately 3 to 5 minutes.
- Add Cream and Season: Whisk the heavy whipping cream into the thickened milk sauce. Season with salt and pepper to taste. Cook for an additional 1 to 2 minutes to enhance the flavor and texture.
- Combine Cheese Sauce with Vegetable Soup: Pour the creamy cheese sauce into the large pot with the cooked vegetables. Stir gently to combine and heat through for a couple of minutes.
- Add Cheese and Serve: Stir in the shredded cheddar cheese until melted and the chowder is smooth and creamy. Adjust seasoning if necessary. Serve hot in bowls and enjoy.
Notes
- Use fresh vegetables for the best flavor and texture.
- If you prefer a thicker chowder, mash some of the potatoes during cooking before adding the cheese sauce.
- For a spicier kick, increase the chili powder slightly or add a pinch of cayenne pepper.
- Substitute milk with a lower-fat dairy option to reduce calories if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The chowder can be gently reheated on the stovetop; add a splash of milk if it becomes too thick.
