Description
A cozy and creamy vegetable chowder soup packed with hearty veggies and melty cheddar. Made in one pot, this satisfying meatless meal is perfect for weeknights or meal prep.
Ingredients
¼ cup unsalted butter
½ cup chopped onion
½ cup chopped red bell pepper
1 cup chopped celery
1 cup chopped carrots
1 cup chopped cauliflower
1 cup chopped broccoli
4 cups water
3 vegetable bouillon cubes
½ cup all-purpose flour
1½ cups milk
Salt, to taste
Black pepper, to taste
1½ cups shredded cheddar cheese
Instructions
1. In a large soup pot, melt the butter over medium-high heat.
2. Add the onion and red bell pepper, sautéing until softened.
3. Mix in the celery, carrots, cauliflower, and broccoli. Pour in the water and add bouillon cubes. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, until all vegetables are tender.
5. In a separate bowl, whisk together the flour and milk until smooth with no lumps.
6. Slowly stir the milk mixture into the pot. Bring the chowder back to a gentle boil, then reduce heat to medium and cook for 2–3 minutes until thickened.
7. Add the shredded cheddar cheese and stir until fully melted and incorporated.
8. Serve warm and enjoy.
Notes
For a sharper flavor, use aged cheddar. You can substitute fresh vegetables with frozen ones—no need to thaw before cooking. This soup can be made ahead and stored in the refrigerator for up to 4 days. Reheat gently on the stovetop and add a splash of milk if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American