Broccoli Cheddar Chowder
Creamy, comforting, and packed with rich flavor, this Broccoli Cheddar Chowder is the ultimate bowl of cozy perfection! Made with tender broccoli florets, sweet grated carrots, sharp cheddar cheese, and a hint of fragrant garlic, this recipe is brought together with a velvety base of vegetable stock and heavy cream. The addition of a buttery roux adds depth and a luxuriously smooth texture, while optional paprika lends a subtle smoky kick. Ready in just 45 minutes, this hearty soup is a family-friendly favorite, perfect for chilly weeknights or casual gatherings. Serve it piping hot, garnished with extra cheddar or a dash of paprika, alongside crusty bread or crackers for a truly satisfying meal. Whether you're searching for "cheesy broccoli soup," "easy chowder recipes," or "vegetarian comfort food," this wholesome dish is sure to warm both hearts and appetites!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups vegetable stock
- 1 cup heavy cream
- 4 cups broccoli florets, chopped into small pieces
- 1 cup carrot, grated
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Sprinkle the flour over the butter mixture and stir constantly for 1-2 minutes to create a roux. The mixture should gently bubble but not brown.
Gradually whisk in the vegetable stock, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Pour in the heavy cream and stir well to combine.
Add the chopped broccoli florets and grated carrot to the pot. Simmer for 10-15 minutes, stirring occasionally, until the vegetables are tender.
Reduce the heat to low and gently stir in the shredded cheddar cheese until fully melted and the chowder is smooth.
Season with salt, black pepper, and optional paprika for an extra layer of flavor.
Remove the pot from the heat and let the chowder sit for 5 minutes before serving. This allows the flavors to meld together.
Ladle the chowder into bowls and garnish with additional shredded cheddar or a sprinkle of paprika, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.4 g | 270% | |
| Saturated Fat | 126.2 g | 631% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 6424 mg | 279% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 36.6 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2049 mg | 158% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4145 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
