Broccoli Mushroom Chowder
Creamy, comforting, and packed with nutritious veggies, this Broccoli Mushroom Chowder is a hearty bowl of perfection for any season. Featuring tender broccoli florets, earthy mushrooms, and a rich blend of cheddar cheese, milk, and heavy cream, this chowder is elevated with a touch of paprika and fresh parsley for a burst of flavor. A simple roux made from sautéed onions and garlic gives the soup its velvety texture, while the addition of vegetable broth keeps it light yet satisfying. Ready in just 45 minutes, this one-pot recipe is perfect for busy weeknights or a cozy weekend meal. Serve it with crusty bread, and you’ve got a swoon-worthy dish that will delight the whole family.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 2 cups Mushrooms
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon All-purpose flour
- 4 cups Vegetable broth
- 1.5 cups Milk
- 0.5 cups Heavy cream
- 1 cup Cheddar cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
Instructions
Wash and chop the broccoli into small florets and slice the mushrooms thinly. Set aside.
In a large pot or Dutch oven over medium heat, warm the olive oil and melt the butter.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the onion mixture and stir well to create a roux. Cook the roux for 1-2 minutes, making sure it doesn’t burn.
Gradually pour in the vegetable broth while whisking to prevent lumps from forming. Bring the mixture to a gentle simmer.
Add the broccoli florets and sliced mushrooms to the pot. Simmer for about 10 minutes or until the vegetables are tender.
Reduce the heat to low and slowly stir in the milk and heavy cream. Let the mixture warm through without boiling.
Add the shredded cheddar cheese to the pot, stirring continuously to ensure it melts smoothly into the chowder.
Season the chowder with salt, black pepper, and paprika. Adjust seasoning to taste.
Simmer the chowder for another 5-7 minutes to allow the flavors to meld together.
Serve the chowder hot, garnished with fresh parsley. Optionally, pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
2247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 6094 mg | 265% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 48.7 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1652 mg | 127% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4134 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.
