Cheese Vegetable Chowder
Warm, comforting, and bursting with vibrant veggies, Cheese Vegetable Chowder is the perfect hearty meal for cozy evenings. This creamy soup combines wholesome ingredients like tender broccoli florets, carrots, celery, and potatoes, all simmered in a rich broth and luxuriously thickened with sharp cheddar cheese. The addition of sautéed onion and garlic provides a savory depth, while a touch of paprika adds a hint of warmth to every spoonful. Ready in just 45 minutes, this one-pot recipe is a go-to for busy weeknights or casual family dinners. Pair it with crusty bread or a fresh salad for a satisfying, homemade meal that's as nutritious as it is indulgent.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 large potato, peeled and diced
- 2 cups broccoli florets
- 4 cups vegetable broth
- 2 cups whole milk
- 3 tablespoons all-purpose flour
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic, carrots, and celery. Cook for another 3 minutes, allowing the vegetables to begin softening.
Add the diced potato and broccoli florets to the pot. Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer. Cover and let cook for 15 minutes until the vegetables are tender.
In a separate saucepan, heat the milk over low heat until warm. Whisk in the flour one tablespoon at a time, ensuring there are no lumps. Continue whisking until the mixture thickens.
Gradually pour the thickened milk mixture into the soup pot, stirring constantly to combine the flavors and create a creamy consistency.
Stir in the shredded cheddar cheese, a handful at a time, until fully melted and the soup is smooth. Season the chowder with salt and black pepper.
Simmer the soup for an additional 5 minutes, stirring occasionally, to fully blend the flavors. If the chowder is too thick, add a little more milk or broth to reach your desired consistency.
Ladle the chowder into bowls, garnish with a sprinkle of paprika if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 6600 mg | 287% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 59.0 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2654 mg | 204% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5277 mg | 112% | |
*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.
