Broccoli Chowder with Vegetarian Options
Warm up with a bowl of cozy, satisfying Broccoli Chowder with Vegetarian Options, a creamy and hearty soup packed with wholesome vegetables and adaptable for every palate. Featuring tender broccoli florets, diced carrots, celery, russet potatoes, and a choice of dairy or plant-based ingredients, this versatile chowder is perfect for weeknight dinners or meal prep. A velvety roux-based broth, enriched with sharp cheddar cheese or a vegetarian cheese alternative, delivers rich, comforting flavors that pair beautifully with crusty bread. Ready in just 45 minutes, this one-pot wonder is easy to make and loaded with nutrients. Garnished with fresh parsley and a touch of paprika, it’s a nourishing meal that’s as satisfying as it is customizable.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 1 large carrot, diced
- 1 celery stalk, diced
- 2 medium russet potato, peeled and diced
- 3 tablespoons unsalted butter (or olive oil for vegetarian option)
- 3 tablespoons all-purpose flour
- 2 cups milk (or plant-based milk for vegetarian option)
- 4 cups vegetable broth
- 2 cups sharp cheddar cheese, shredded (or vegetarian cheese alternative)
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons parsley, chopped (for garnish)
- 4 slices crusty bread (optional, for serving)
Instructions
Wash and prepare all vegetables—dice the carrot, celery, onion, and potatoes and cut the broccoli into small florets.
In a large pot or Dutch oven, melt the butter (or heat olive oil) over medium heat.
Add the onion, carrot, celery, and garlic to the pot and sauté for 5-7 minutes until softened and fragrant.
Stir in the all-purpose flour and continue to cook for 1-2 minutes, stirring constantly to create a roux.
Gradually pour in the vegetable broth while whisking to prevent lumps. Bring to a simmer.
Add the diced potatoes and cook for 10 minutes, stirring occasionally, until the potatoes start to soften.
Add the broccoli florets to the pot and continue cooking for another 8-10 minutes, or until the broccoli and potatoes are tender.
Lower the heat and slowly pour in the milk (or plant-based milk), stirring to combine. Do not let the mixture boil.
Stir in the shredded sharp cheddar cheese (or vegetarian cheese alternative) until melted and the soup is creamy.
Season the chowder with salt, black pepper, and paprika. Adjust seasoning to taste.
Serve hot, garnished with chopped parsley and accompanied by crusty bread if desired.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1665 mg | 72% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 14.1 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 676 mg | 52% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1253 mg | 27% | |
*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.
