Cheesy Vegetable Chowder

Cheesy Vegetable Chowder ~

A quick and comforting vegetable chowder packed with cheddar cheese and a medley of fresh vegetables.

Serve with crusty bread for dipping.

Cheesy Vegetable Chowder Recipe

I Iike this cheesy soup recipe because a hot bowl of soup is a great way to warm up on a cold day. This simple chowder is also an easy and budget-friendly weeknight dinner that can go from the stove top to the table in less than 30 minutes. 

This recipe is also quite versatile. The main vegetable ingredients include carrots, celery, cauliflower, and broccoli, but you can absolutely toss in whatever you have on hand (diced potatoes, red pepper, parmesan cheese, etc.) to create your own satisfying blend of textures and tastes. 

Ingredients for Cheesy Vegetable Chowder

You will need the following:

• 2 tablespoons vegan butter
• 1/2 cup yellow onion, chopped
• 1 cup carrots, finely chopped
• 1/2 cup celery, chopped
• 1 tablespoon garlic, minced
• 4 cups vegan chicken-style broth, or vegetable broth
• 2 cups cauliflower florets, cut into small pieces
• 1 tablespoon all-purpose flour
• 1/4 cup water
• 2/3 cup oat milk
• 2 cups broccoli florets, cut into small pieces
• 3 cups vegan cheddar cheese

Ingredient Notes

• Yellow Onion – Yellow onions add a sweet and mellow flavor to the chowder.
• Carrots – Finely chopping the carrots ensures they cook evenly and blend seamlessly into the chowder, adding natural sweetness and color.
• Celery – The chopped celery adds a subtle herbal flavor and pleasant crunch to the chowder, enhancing its overall texture.
• Garlic – Fresh minced garlic infuses the chowder with aromatic depth and savory notes, so don’t skimp on this flavorful ingredient. 1 teaspoon of garlic powder can be substituted if needed. 
• Vegan Chicken Broth: I use Better Than Bouillon No-Chicken Base. Vegetable broth also works for this recipe.
• All-Purpose Flour: Mixing the flour with water creates a slurry that helps thicken the chowder, giving it a rich and velvety consistency.
• Oat Milk – Another mild-flavored plant milk that’s not too sweet, such as unsweetened almond milk, can also be used. 
• Cauliflower and Broccoli Florets: These fresh veggies add texture and a subtle cruciferous flavor to the chowder. 
• Vegan Cheddar Cheese – I use Violife brand vegan shredded cheese; it melts beautifully in soups. 

How to Make Cheesy Vegetable Chowder

STEP ONE: Set a large soup pot over medium heat and melt butter. 

STEP TWO: Add the onions, carrots, and celery. Cook for 3 minutes, stirring frequently, until tender.

STEP THREE: Add the garlic and continue cooking for an additional 30 seconds. 

STEP FOUR: Add the broth and cauliflower. Bring to a gentle boil, then reduce to low heat and simmer for 3 minutes until cauliflower is fork tender.

STEP FIVE: In a small bowl mix flour and water, then pour the mixture into the pot.  Continue simmering for 5 minutes.

STEP SIX: Add the milk and broccoli. Simmer for a few additional minutes until chowder is heated through, and the broccoli is tender.

STEP SEVEN: Stir in the cheese. When the cheese is melted, adjust seasoning to taste, and serve hot. 

Storage

• Store any leftovers in an airtight container in the refrigerator. 

More Vegetable Soup Recipes You’ll Love!

• Slow Cooker Potato Soup​​
• Vegetable Tortellini Chowder​
• Butternut Squash and Kale Soup​
• Cheesy Cauliflower Soup​
• Broccoli Cheddar Soup​

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Cheesy Vegetable Chowder

A quick and comforting vegetable chowder packed with cheddar cheese and a medley of fresh vegetables.

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Course: Main Course, Side Dish, Soup

Cuisine: American

Keyword: 30 minutes or less, broccoli, cauliflower, comfort food, dairy free, quick and easy, soup, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 392kcal

Author: Holly Gray

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Ingredients

• 2 tablespoons vegan butter
• 1/2 cup yellow onion chopped
• 1 cup carrots finely chopped
• 1/2 cup celery chopped
• 1 tablespoon garlic minced
• 4 cups vegan chicken-style broth or vegetable broth
• 2 cups cauliflower florets cut into small pieces
• 1 tablespoon all-purpose flour
• 1/4 cup water
• 2/3 cup oat milk
• 2 cups broccoli florets cut into small pieces
• 3 cups vegan cheddar cheese

Instructions

• Set a large soup pot over medium heat and melt butter.
• Add the onions, carrots, and celery. Cook for 3 minutes, stirring frequently, until tender.
• Add the garlic and continue cooking for an additional 30 seconds.
• Add the broth and cauliflower. Bring to a gentle boil, then reduce to low heat and simmer for 3 minutes until cauliflower is fork tender.
• In a small bowl mix flour and water, then pour the mixture into the pot.  Continue simmering for 5 minutes.
• Add the milk and broccoli. Simmer for a few additional minutes until chowder is heated through, and the broccoli is tender.
• Stir in the cheese. When the cheese is melted, adjust seasoning to taste, and serve hot.

Nutrition

Calories: 392kcal | Carbohydrates: 38g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 968mg | Potassium: 489mg | Fiber: 7g | Sugar: 7g | Vitamin A: 6036IU | Vitamin C: 69mg | Calcium: 174mg | Iron: 2mg

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Originally published February 16, 2012. Updated February 16, 2024.