Cheesy Vegetable Chowder

This Cheesy Vegetable Chowder is thick, cheesy and loaded with all kinds of veggies. Even without meat, it’s hearty and plenty filling!

We have a few entrees that make for great meatless comfort food, including this dish. For more ideas, try our Asparagus Risotto, Spinach Quiche, or Veggie Pizza.

Creamy vegetable soup in a bowl with a spoon

All Veggies and Rich Flavor

We’ve been really under the weather… for the past week and a half. Which basically feels like an eternity when you’ve got two sick kids… and you’re sick too. Soup has been our best friend (and so has take-out) along with anything else I can taste, which isn’t much.

I made this chowder a few weeks back, but we loved it so much I had to make it again. It is absolutely packed with vegetables, and the soup base is so thick and creamy, the kids don’t even notice it’s all veggies! It’s perfectly filling, despite the fact it’s meatless.

Basically, it’s the perfect comfort food for chilly days, or if you’re feeling under the weather like we are! Give it a try and let us know what you think.

Classic Carrot Cake | lifemadesimplebakes.com

Worth the Prep Work

It’s packed full of veggies- including a new favorite: celeriac aka celery root. It’s also loaded with cheese, so it kind of balances all the good stuff out. Wait, what? Cheese IS the good stuff! 😉

It’s pretty heavy on the prep work. There are lots of veggies to peel, slice, chop and dice. But it’s totally worth it. You’ll see.

SAUTE. In a large pot over set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the carrots, celery and onion and saute for 4 minutes. Add garlic and saute for a minute longer.

SIMMER. Stir in the chicken broth, potatoes, celery root, thyme, salt, pepper, paprika and cayenne. Bring to a boil, then reduce heat to medium, cover and allow to simmer for 15 minutes (or until the potatoes are almost tender). Stir in the broccoli and cauliflower, cook for 5-7 minutes longer or until veggies are tender.

BASE. Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and cook, whisking constantly for about a minute. Slowly pour in the milk, whisking vigorously as you add the milk little by little.

WHISK. Whisk until smooth. Constantly whisk as the mixture comes to a gentle boil.

COMBINE. When it begins to thicken, add the half & half, then remove from heat and pour into the soup (after the veggies are fully cooked). Stir everything together, then turn the heat off.

CHEESE. Gradually add the cheddar, stirring until the soup is nice and smooth.

Try serving the soup with some sides such as:

A ladle full of cheesy vegetable chowder

Variations

Try adding some additional vegetables to the chowder such as:

  • Mushrooms 
  • Bell peppers
  • Corn 
  • Red potatoes 

Can you use frozen veggies? You can easily use frozen veggies! Steam the veggies according to the package before incorporating them into the soup.

Instant Pot: Sauté the onion and garlic on the sauté function in the instant pot. Add in your veggies and broth and cook on high pressure for 8 minutes before releasing the pressure. 

Crockpot: Pop everything in the crockpot except your milk, cream, and cheese. Cook on low for 4-6 hours or on high for 2-3 hours. Then add in your dairy products 30 minutes before serving.

Cheesy Vegetable Chowder Recipe topped with cheese and crackers

Storage Tips

I was glad this soup made so much, because it stores really well. It also reheated really well the next day, which was awesome, because you can bet I didn’t feel like making lunch.

Keep leftover soup STORED in the fridge in an airtight container. REHEAT large servings on the stovetop and small servings in the microwave. This soup isn’t ideal for freezing because he has a good amount of dairy in it.

For more creamy chowder, try:

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Cheesy Vegetable Chowder | lifemadesimplebakes.com

Cheesy Vegetable Chowder Recipe

This Cheesy Vegetable Chowder is thick, cheesy and loaded with all kinds of veggies. Even without meat, it's hearty and plenty filling!
4.78 from 44 votes
Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 559kcal
Author: Andrea
Print Recipe

Ingredients

  • 5 tbsp butter - divided
  • 3 large carrots - chopped
  • 3 stalks celery - chopped
  • 1 yellow onion - diced
  • 4 cloves garlic - minced
  • 4 cup low-sodium chicken broth
  • 3 russet potatoes - peeled and cut into 1/2-¾ inch cubes
  • 1 celery root - peeled and cut into ¼ inch cubes
  • 2 medium heads broccoli - chopped into florets
  • 1 small head cauliflower - chopped into florets
  • 1/4 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • pinch paprika
  • pinch cayenne pepper
  • 6 tbsp all purpose flour
  • 3 cup milk - 1%, 2%, or whole
  • 1/2 cup half and half
  • 2 cup medium cheddar cheese - OR sharp cheddar cheese

Instructions

  • In a large pot over set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the carrots, celery and onion and saute for 4 minutes. Add garlic and saute for a minute longer.
  • Stir in the chicken broth, potatoes, celery root, thyme, salt, pepper, paprika and cayenne. Bring to a boil, then reduce heat to medium, cover and allow to simmer for 15 minutes (or until the potatoes are almost tender).
  • Stir in the broccoli and cauliflower, cook for 5-7 minutes longer or until veggies are tender.
  • Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat.
  • Stir in the flour and cook, whisking constantly for about a minute. Slowly pour in the milk, whisking vigorously as you add the milk little by little. Whisk until smooth. Constantly whisk as the mixture comes to a gentle boil.
  • When it begins to thicken add the half & half, then remove from heat and pour into the soup (after the veggies are fully cooked). Stir everything together, then turn the heat off.
  • Gradually add the cheddar, stirring until the soup is nice and smooth.

VIDEO

NOTES

-Try adding rotisserie chicken for a heartier soup!

Nutrition

Serving: 6serving | Calories: 559kcal | Carbohydrates: 53g | Protein: 23g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 85mg | Sodium: 983mg | Potassium: 1471mg | Fiber: 6g | Sugar: 13g | Vitamin A: 7046IU | Vitamin C: 41mg | Calcium: 538mg | Iron: 3mg

Want more inspiration?

More Recipes You'll Love

About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Please click on the Stars below to share your Rating of this Recipe




Comments: