Description
This Easy Cheesy Vegetable Chowder is a hearty, comforting soup featuring fresh cauliflower, broccoli, potatoes, and carrots in a creamy cheddar cheese broth. Perfect for a cozy meal, it combines sautéed aromatics with a rich cheese sauce for a deliciously satisfying dish that serves 8.
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 and 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 Fats
- 5 Tbsp butter, divided
- 2 cups shredded cheddar cheese
- 3 cups whole milk
- 1/2 cup heavy whipping cream
Other
- 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, and sauté for about 5 minutes until the vegetables begin to soften and release their flavors.
- Add Garlic and Spices: Stir in the minced garlic and sauté for 30 seconds until fragrant. Then add dried thyme, chili powder, paprika, Italian seasoning, and salt and pepper to taste. Mix well to coat the vegetables with the seasonings.
- 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 heat to medium-low. Let it simmer for 10 to 15 minutes, or until the potatoes are tender when pierced with a fork.
- Add Cauliflower and Broccoli: Stir in the cauliflower and broccoli florets. Continue cooking for an additional 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. Whisk in the flour and cook, stirring frequently, until the mixture becomes golden brown and bubbly, about 2 minutes. Slowly whisk in the milk in small increments to prevent lumps. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer until the sauce thickens, approximately 3 to 5 minutes.
- Add Cream and Season: Whisk the heavy whipping cream into the thickened milk sauce, adjust salt and pepper to taste, and cook for another 1 to 2 minutes to enhance the flavor and ensure a creamy consistency.
- Combine Cheese Sauce with Vegetable Soup: Pour the creamy cheese sauce into the pot containing the cooked vegetables. Stir gently to combine thoroughly. Let the soup heat through for a couple of minutes on low heat.
- Add Cheese and Serve: Stir in the shredded cheddar cheese until fully melted and the chowder is smooth and creamy. Ladle the chowder into bowls and serve hot for a comforting meal.
Notes
- You can substitute the cheddar cheese with a sharper variety for a more intense cheese flavor.
- For a dairy-free version, use plant-based milk and cheese alternatives and replace butter with oil or vegan butter.
- Adjust seasoning and spice levels according to your taste preference.
- Adding a sprinkle of fresh parsley or chives on top enhances presentation and flavor.
- This chowder can be refrigerated for up to 3 days and reheated gently on the stovetop.
