Cheesy Vegetable Chowder

Name: Cheesy Vegetable Chowder Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons butter; 1/2 cup yellow onion (chopped); 1 cup carrots (finely chopped); 1/2 cup celery (chopped); 1 tablespoon garlic (minced); 4 cups 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 milk; 2 cups broccoli florets (cut into small pieces); 3 cups cheddar cheese

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Cheesy Vegetable Chowder is a hearty, comforting soup made with fresh vegetables and plenty of melted cheddar, ready in under 30 minutes. Serve with garlic bread or a simple green salad.

Cheesy Vegetable Chowder ~ A quick and comforting vegetable chowder packed with cheddar cheese and a medley of fresh vegetables. Vegan or Vegetarian.

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Simple and Satisfying

I like this chowder because it goes from the stovetop to the table in under 30 minutes. The main vegetables are carrots, celery, cauliflower, and broccoli, but this recipe is flexible. Diced potatoes, red pepper, or whatever you have on hand work well here, too.

Ingredients for Cheesy Vegetable Chowder

Here’s what you will need. Exact amounts are listed in the recipe card below.

Butter – For sautéing aromatics and building the soup’s flavor base.
Yellow Onion – Adds a sweet, savory base. Chop it small, so it softens quickly.
Carrots – Finely chopped so they cook evenly and blend into the soup rather than standing out as chunky pieces.
Celery – Adds a subtle herbal note and a little texture to the base.
Garlic – Fresh minced garlic is best here. A teaspoon of garlic powder can be substituted if needed.
Chicken-Style Broth – The savory backbone of the soup. Better Than Bouillon’s No-Chicken Base is a great option. Vegetable broth also works well.
Cauliflower Florets – Added early so they have time to become fork-tender before the broccoli goes in.
All-Purpose Flour and Water – Whisked together to form a slurry that thickens the chowder.
Milk – Adds creaminess without overpowering the other flavors. Dairy milk or any mild flavored plant milk, such as oat or unsweetened almond, works well here.
Broccoli Florets – Added toward the end to keep them bright and tender.
Cheddar Cheese – Regular or dairy-free cheddar both work well.

Make it Vegan: Use plant-based butter and dairy-free cheddar cheese.

How to Make Cheesy Vegetable Chowder

Prep: 10 min | Cook: 20 min | Total: 30 min | Servings: 6

STEP ONE: Sauté the aromatics. Set a large soup pot over medium heat and melt the butter. Add the onion, carrots, and celery. Cook for 3 minutes, stirring frequently, until softened.

STEP TWO: Add the garlic. Add the garlic and cook for an additional 30 seconds.

STEP THREE: Add broth and cauliflower. Pour in the chicken-style broth and add the cauliflower florets. Bring to a gentle boil, then reduce to low heat and simmer for 3 minutes until the cauliflower is fork-tender.

STEP FOUR: Thicken the soup. In a small bowl, whisk together the flour and water until smooth. Pour the slurry into the pot and continue simmering for 5 minutes, stirring occasionally, until the chowder thickens.

STEP FIVE: Add milk and broccoli. Stir in the oat milk and broccoli florets. Simmer for 3 to 4 minutes until the broccoli is tender, and the chowder is heated through.

STEP SIX: Add the cheese. Stir in the shredded cheddar a handful at a time until fully melted. Adjust seasoning to taste and serve hot.

Frequently Asked Questions

Can I use different vegetables?

Yes. This recipe is flexible. Diced potatoes, red bell pepper, corn, or zucchini all work well. Add heartier vegetables like potatoes with the cauliflower so they have enough time to cook through. Add more delicate vegetables like zucchini with the broccoli toward the end.

Can I make this gluten-free?

Yes. Substitute a gluten-free all-purpose flour blend for the slurry. The rest of the recipe is naturally gluten-free.

Can I freeze cheesy vegetable chowder?

Freezing is not recommended. The cheese sauce and milk can separate after thawing, resulting in a grainy texture. This chowder is best enjoyed fresh or within a few days of making it.

Storage and Reheating

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Add a small splash of broth or milk if the chowder has thickened too much.

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