Description
This Easy Cheesy Vegetable Chowder is a comforting and hearty soup packed with fresh cauliflower, broccoli, potatoes, carrots, and celery, all simmered in a rich and creamy cheddar cheese sauce. Perfect for a cozy meal, it combines tender vegetables with a luscious cheese base that’s smooth and flavorful.
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 and Spices
- 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 and Fats
- 5 Tbsp butter, divided
- 2 cups shredded cheddar cheese
- 3 cups whole milk
- 1/2 cup heavy whipping cream
Other Ingredients
- 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, sautéing 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 the dried thyme, chili powder, paprika, Italian seasoning, salt, and pepper. Mix well to incorporate 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 soup to a boil, then cover and reduce to medium-low heat to simmer until the potatoes are tender, approximately 10 to 15 minutes.
- Add Cauliflower and Broccoli: Add the cauliflower and broccoli florets to the pot. Continue cooking for 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. Stir in the flour and cook, whisking frequently, until the mixture turns golden brown. Gradually whisk in the milk to avoid lumps. Bring to a gentle boil, then reduce the heat and simmer until thickened, about 3 to 5 minutes.
- Add Cream and Season: Whisk in the heavy whipping cream and season with salt and pepper. Cook for an additional 1 to 2 minutes to enhance the flavor and richness.
- Combine Cheese Sauce with Vegetable Soup: Pour the cheese sauce into the pot with the vegetables and stir gently to combine thoroughly. Allow the soup to heat for a couple of minutes to meld the flavors.
- Add Cheese and Serve: Stir in the shredded cheddar cheese until it’s completely melted and the chowder is smooth and creamy. Ladle the chowder into bowls and serve hot for a warming meal.
Notes
- For a thicker chowder, reduce the amount of vegetable broth slightly or add an extra tablespoon of flour to the cheese sauce.
- You can substitute milk with a lower-fat option to reduce calories, but the chowder will be less creamy.
- Adjust the seasoning according to your taste preference, especially the salt and pepper quantities.
- If you prefer a smoother texture, blend part of the chowder before adding the cheese sauce.
- This chowder keeps well refrigerated for up to 3 days and reheats nicely on the stove over low heat.
