Cheesy Veggie Chowder
Warm up with a comforting bowl of Cheesy Veggie Chowder, a hearty and creamy soup brimming with vibrant vegetables and rich flavor. This easy-to-make recipe features a medley of diced carrots, celery, broccoli, and potatoes simmered to perfection in a velvety base of vegetable broth and milk, thickened with a buttery roux. The star of the dish? A generous helping of sharp cheddar cheese, melted into the chowder for an irresistibly creamy finish. Seasoned with garlic, paprika, and a hint of black pepper, this soup delivers a balance of savory goodness in every spoonful. Perfect for weeknight dinners or cozy gatherings, this vegetarian chowder is ready in just 45 minutes and pairs perfectly with crusty bread or crackers. Get ready to savor a bowl of wholesome, cheesy delight!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 medium potatoes, peeled and diced
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups milk
- 2 cups broccoli florets, chopped
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Sprinkle the flour over the sautéed vegetables. Stir well to evenly coat the vegetables, cooking for 2 minutes to remove the raw flour taste.
Pour in the vegetable broth while stirring constantly to avoid lumps. Add the diced potatoes and bring the mixture to a boil.
Reduce the heat to low and let the chowder simmer for 15 minutes, or until the potatoes are tender.
Stir in the milk and chopped broccoli florets. Simmer for an additional 5-7 minutes, or until the broccoli is tender but still vibrant green.
Reduce the heat to low. Gradually add the shredded cheese, one handful at a time, stirring after each addition until melted and smooth.
Season the chowder with salt, black pepper, and paprika (if using). Taste and adjust seasonings to your preference.
Serve the cheesy veggie chowder hot with crusty bread or crackers on the side. Enjoy!
Nutrition Facts
Calories |
2465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 6486 mg | 282% | |
| Total Carbohydrate | 265.3 g | 96% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 57.7 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2649 mg | 204% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 6840 mg | 146% | |
*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.
