Sink into a bowl of pure comfort with this Easy Cheesy Vegetable Chowder. The ultimate recipe for busy families and veggie lovers alike, this chowder is a creamy, utterly satisfying meal loaded with a bounty of colorful vegetables, tender potatoes, and a gloriously cheesy finish. Whether you’re looking for a quick weeknight winner or a cozy meal for a rainy day, this soup comes together easily, offering both warmth and nourishment in every spoonful.
Why You’ll Love This Recipe
- Ridiculously Simple: With straightforward steps and common veggies, you won’t break a sweat putting this together—even on your busiest nights.
- Hearty and Filling: Packed with potatoes, cauliflower, and broccoli, each bowl feels like a hug for your stomach and soul.
- Ultra Creamy and Cheesy: The secret is in the double dose of dairy—a lush milk-and-cream combo and loads of melting cheddar cheese.
- Easily Customizable: It takes well to swaps, additions, and whatever extra veg you’ve got in your fridge.
- Kid (and Adult) Approved: The cheese brings everyone to the table—no bribes required!
Ingredients You’ll Need
- Garlic: Essential for depth; gives a hearty, aromatic base you don’t want to skip.
- Vegetable broth: The liquid backbone—rich flavor, and keeps it vegetarian.
- Italian seasoning: Infuses the soup with herby, savory notes.
- Cauliflower: Makes the chowder extra hearty; adds texture and a touch of nutty flavor.
- Dried thyme: Delivers subtle, earthy warmth.
- Broccoli: Brings color and a slight crunch; a must for chowder goodness.
- Paprika: For gentle smokiness and a gorgeous color.
- Russet potatoes: The king of soup potatoes—creamy, starchy, all-around perfect.
- Chili powder: Adds just a hint of background heat; don’t worry, it’s mild!
- Carrots: Sweetens and brightens, plus that pop of orange.
- Butter: The flavor foundation; helps create the creamy roux that thickens the soup.
- Celery: Adds fresh, herbal undertones and crunch.
- All-purpose flour: Thickens the chowder for that unmissable creamy spoon feel.
- Onion: Builds sweet and savory richness from the start.
- Whole milk: The first secret to creaminess (avoid low-fat here if you want that lush texture).
- Cheddar cheese: The big finish—use sharp for more punch, milder if you want classic, gooey flavor.
- Heavy whipping cream: For extra fork-coating richness.
- Salt and pepper: Tailor to taste; proper seasoning is everything!
Tip: If you’re feeling adventurous or need to clean out your fridge, feel free to add other favorite veggies, like peas or corn!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Add Protein: Stir in shredded rotisserie chicken, cubed ham, or crispy bacon for a more protein-rich chowder.
- Spice It Up: Like extra heat? Swap regular chili powder for chipotle or add minced jalapeño.
- Make it Vegan: Use non-dairy butter, plant-based cheese, and swap the milk and cream for oat milk and coconut cream.
- Change the Cheese: Try Monterey Jack, Gruyere, or a smoked cheese for a twist on the classic cheddar flavor.
- Extra Veggies: Toss in zucchini, spinach, or bell peppers—this soup loves extra color.
How to Make Easy Cheesy Vegetable Chowder
Step 1: Sauté Aromatics
In a large heavy pot, start by melting a chunk of butter over medium heat. Toss in onion, carrots, and celery. Sauté for about five minutes until just beginning to soften—you’ll start to smell that irresistible veggie sweetness.
Step 2: Build the Flavors
Add garlic and stir for roughly 30 seconds—just until fragrant. Now sprinkle in dried herbs and spices: Italian seasoning, thyme, paprika, chili powder, plus some salt and pepper. Your kitchen will smell incredible!
Step 3: Simmer the Broth and Potatoes
Pour in the vegetable broth and add diced potatoes. Bring everything to a boil, then cover, and simmer over medium-low heat until the potatoes are just tender. This is where the chowder starts to thicken up.
Step 4: Add Veggies
Add cauliflower and broccoli florets into the pot. Simmer until they’re crisp-tender—don’t overcook; a little crunch is delightful in this soup.
Step 5: Make the Roux
Meanwhile, in a separate saucepan, melt the rest of your butter. Sprinkle in the flour, whisking constantly until it reaches a golden color, about 2 minutes. Slowly whisk in the milk a bit at a time to prevent lumps. Bring to a gentle boil, then simmer just until thickened. Add the heavy cream, season with more salt and pepper to taste, and whisk until smooth.
Step 6: Bring It All Together
Stir the thickened milk mixture into your soup pot, combining everything into one luscious chowder. Sprinkle in the cheddar cheese, and stir gently until every shred melts into silky perfection.
Step 7: Serve Hot
Ladle generous bowls, garnish with extra cheese or a little parsley if you’re feeling fancy, and dive in!
Pro Tips for Making the Recipe
- Dice Evenly: Chop all veggies to roughly the same size for even cooking and a pleasant, scoopable texture.
- Use Sharp Cheddar: It melts beautifully and delivers bold flavor. Avoid pre-shredded, as it doesn’t melt as smoothly.
- Fresh, Not Frozen: Use fresh broccoli and cauliflower for the best texture—frozen can get a bit too soft.
- Don’t Rush the Roux: Let the butter and flour cook out for a minute or two to banish any “raw flour” taste.
- Season Twice: Taste and adjust seasoning both after simmering the vegetables and after adding the cheese sauce.
How to Serve
This chowder is hearty enough to stand alone, but it’s wonderful with a few simple additions:
- Crusty Bread or Rolls: Ideal for dunking and soaking up all that creamy goodness.
- Salad: Pair with a crisp green salad tossed with a light vinaigrette for contrast.
- Toppings: Sprinkle extra cheese, fresh herbs, or cracked black pepper on each bowl just before serving.
- Soup & Sandwich: A classic grilled cheese or a grilled veggie sandwich makes a dreamy pairing.
Make Ahead and Storage
Storing Leftovers
Let chowder cool to room temperature, then store in airtight containers in the refrigerator for up to 4 days. The flavors only deepen and get more delicious!
Freezing
While dairy can separate when frozen, this chowder can be frozen if needed. Cool completely, then package in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Warm on the stovetop over medium-low, stirring occasionally. Add a splash of milk or broth if it’s too thick. Microwave in short intervals, stirring in between, for small servings.
Note: As with many cheesy, dairy-based soups, overcooking can cause the cheese to become grainy. Heat gently for best results.
FAQs
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Can I make this chowder gluten-free?
Absolutely! Swap the all-purpose flour in the roux for your favorite gluten-free flour blend or even cornstarch. Just be cautious with thickening, as some blends work more quickly than others.
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What if I don’t have heavy cream?
No problem. You can use more whole milk or half-and-half instead—the result will be slightly lighter but still wonderfully creamy. Avoid using only low-fat milk; you’ll lose that luxurious texture.
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Can I use other vegetables?
Definitely! This recipe is all about flexibility. Peas, corn, leeks, zucchini, or spinach are great additions or substitutes, so feel free to clear out your crisper drawer.
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Why did my cheese turn grainy?
Cheese can separate or become grainy if added to too-hot liquid or overcooked. Always add cheese off the direct heat and stir gently, letting residual warmth do the work.
Final Thoughts
Give this Easy Cheesy Vegetable Chowder a spot on your regular meal rotation. It checks all the boxes: fast, family-friendly, and absolutely packed with flavor. Every bowlful is pure comfort, and the flexible ingredient list makes this recipe your own every single time. Cozy up and enjoy—once you try it, you might just crave soup night every week!
Print
Easy Cheesy Vegetable Chowder Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Cheesy Vegetable Chowder is a comforting, creamy soup loaded with fresh vegetables like cauliflower, broccoli, potatoes, carrots, and celery. With a blend of cheddar cheese, a touch of spice, and a rich, velvety broth, it’s hearty enough to serve as a satisfying main course for vegetarians or anyone craving a nourishing, flavorful chowder.
Ingredients
Vegetables
- 1 head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 3 russet potatoes, medium, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1 onion, diced
Seasonings & Spices
- 4 tsp minced garlic
- 1/2 Tbsp Italian seasoning
- 1/4 tsp dried thyme
- 1/4 tsp paprika
- 1/4 tsp chili powder
- Salt and pepper, to taste
Dairy & Fats
- 5 Tbsp butter, divided
- 2 C shredded cheddar cheese
- 3 C whole milk
- 1/2 C heavy whipping cream
Other
- 32 oz vegetable broth
- 5 Tbsp all-purpose flour
Instructions
- Sauté the Aromatics: Melt 1 Tbsp of the butter in a large pot over medium heat. Stir in the onions, carrots, and celery, and sauté for about 5 minutes until they begin to soften, releasing their flavors.
- Add Garlic and Spices: Mix in the minced garlic and sauté for about 30 seconds until fragrant. Add the thyme, chili powder, paprika, Italian seasoning, and salt and pepper to taste. Stir well to combine the seasonings with the vegetables.
- Add Broth and Potatoes: Pour in the vegetable broth and add the diced potatoes. Raise the heat to bring the soup to a boil, then cover and let it simmer over medium-low heat until the potatoes are tender, about 10-15 minutes.
- Add Cauliflower and Broccoli: Mix the cauliflower and broccoli florets into the pot. Cook for another 5-7 minutes, until the vegetables are crisp-tender but not mushy.
- Prepare the Cheese Sauce: In a separate small saucepan, melt the remaining 4 Tbsp of butter over medium heat. Stir in the flour and cook, whisking frequently, until the mixture is golden brown. Carefully whisk in the milk a little at a time to avoid lumps. Bring to a gentle boil, then reduce the heat to medium-low and simmer until the sauce thickens, about 3-5 minutes.
- Add Cream and Season: Whisk the heavy whipping cream into the thickened milk mixture, and season with salt and pepper to taste. Cook for 1-2 more minutes for a richer flavor.
- Combine Cheese Sauce with Vegetable Soup: Pour the creamy sauce mixture into the pot with the vegetables and stir gently to fully incorporate. Let the soup heat through for a couple of minutes.
- Add Cheese and Serve: Sprinkle in the shredded cheddar cheese, stirring well until the cheese has completely melted and the chowder is smooth and creamy. Ladle into bowls and serve hot.
Notes
- For a thicker chowder, mash some of the cooked potatoes before serving.
- Feel free to substitute other vegetables like corn or peas for a variation.
- If you prefer a lighter version, use reduced-fat milk or omit the heavy cream.
- Leftovers keep well in the fridge for up to 3 days and can be reheated gently over low heat.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 7g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
