Description
This Easy Cheesy Vegetable Chowder is a comforting, creamy soup loaded with nutritious cauliflower, broccoli, potatoes, and carrots. Enhanced with aromatic herbs and spices, a rich cheddar cheese finish, and a smooth, velvety texture, this chowder is perfect for a hearty meal. Its simple stovetop preparation makes it an ideal recipe for cozy family dinners.
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
Dairy and Broth
- 5 Tbsp butter, divided
- 2 cups shredded cheddar cheese
- 3 cups whole milk
- 1/2 cup heavy whipping cream
- 32 oz vegetable broth
Thickening Agent
- 5 Tbsp all-purpose flour
Instructions
- Sauté Aromatics: Melt 1 tablespoon of butter in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until they soften and release their flavors.
- Add Garlic and Spices: Stir in minced garlic and cook for 30 seconds until fragrant. Mix in the dried thyme, chili powder, paprika, Italian seasoning, and season with salt and pepper to taste. Combine well to coat the vegetables.
- Simmer Potatoes: Pour in the vegetable broth and add the diced potatoes. Bring the soup to a boil, then cover and simmer on medium-low heat for 10 to 15 minutes until the potatoes are tender.
- Cook Broccoli and Cauliflower: Add the cauliflower and broccoli florets to the pot. Continue cooking for another 5 to 7 minutes until the vegetables are crisp-tender but not overcooked.
- Prepare Cheese Sauce: In a separate small saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour and cook frequently until the mixture turns golden brown. Gradually whisk in the whole milk to avoid lumps and bring to a gentle boil. Reduce the heat and simmer until thickened, about 3 to 5 minutes.
- Enrich Sauce: Stir in the heavy whipping cream and season with salt and pepper. Cook for an additional 1 to 2 minutes to enhance the flavors.
- Combine Chowder: Pour the creamy sauce into the pot with the vegetables, stirring gently to incorporate. Heat through for a couple of minutes to fuse the flavors.
- Add Cheese and Serve: Sprinkle shredded cheddar cheese into the soup, stirring until melted and smooth. Ladle the chowder into bowls and serve hot.
Notes
- For a thicker chowder, you can mash some of the potatoes before adding the cheese sauce.
- To make it vegetarian or vegan, substitute the cheddar cheese, butter, milk, and cream with plant-based alternatives.
- Add cooked bacon or ham for a non-vegetarian variation if desired.
- Adjust the seasoning to your taste; more chili powder can add a spicy kick.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
