Broccoli Red Pepper and Cheddar Chowder
Warm up with a bowl of creamy Broccoli Red Pepper and Cheddar Chowder, a hearty and flavorful soup that's perfect for cozy evenings. This velvety chowder combines tender broccoli florets and sweet red bell peppers with the richness of sharp cheddar cheese, all brought together by a silky homemade roux. Infused with aromatic garlic, sautéed onion, and a hint of smoky paprika, this vibrant dish strikes the perfect balance of savory and slightly sweet. Partially puréed for a satisfying texture, it’s easy to prepare in under an hour, making it an ideal weeknight dinner or comforting lunch. Serve it with crusty bread for dipping or simply enjoy it as is—each spoonful is brimming with wholesome vegetables and indulgent cheese. Perfect for soup lovers searching for a unique twist on classic comfort food, this chowder is sure to be a family favorite!
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Recipe Information
Ingredients
- 3 cups broccoli florets
- 1 large red bell pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 2 garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 1 tablespoon olive oil
Instructions
Chop the broccoli into small florets and dice the red bell pepper into small pieces. Set aside.
Mince the garlic and finely chop the yellow onion.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they are soft and translucent, about 5 minutes.
Stir in the butter and let it melt. Add the flour and cook, stirring constantly, for 1 to 2 minutes to create a roux.
Slowly pour in the vegetable broth, whisking continuously to prevent lumps from forming.
Add the broccoli florets and red bell pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the vegetables are tender.
Pour in the milk and stir to combine. Use an immersion blender to partially puree the soup, leaving some chunks of vegetables for texture. Alternatively, transfer half the soup to a blender, puree, and return it to the pot.
Gradually stir in the shredded cheddar cheese until melted and smooth. Be sure the heat is low to prevent the cheese from curdling.
Season the soup with salt, black pepper, and smoked paprika. Taste and adjust the seasoning as desired.
Serve hot in bowls, garnished with additional shredded cheese or a sprinkle of smoked paprika if desired.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 6317 mg | 275% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 50.8 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2518 mg | 194% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3229 mg | 69% | |
*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.
