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Easy Cheesy Vegetable Chowder

Easy Cheesy Vegetable Chowder

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Author: Holly Gray


  • 1 tablespoon olive oil
  • 3 tablespoons butter divided
  • 1/4 cup celery sliced
  • 1 cup carrots chopped
  • 1/4 cup yellow onion diced
  • 2 cloves garlic minced
  • 1 1/2 cups vegetable broth
  • 1 cup broccoli florets
  • 2 cups cauliflower florets
  • 1/4 teaspoon dried thyme or 3/4 teaspoon fresh
  • sea salt to taste
  • ground black pepper to taste
  • 3 tablespoons all-purpose flour
  • 1 1/2 cup unsweetened almond milk
  • 1/4 cup non-dairy creamer
  • 1 cup vegan cheddar cheese shredded


  • In a large pot over medium heat, combine olive oil and 1 Tablespoon butter.
  • Add the celery, carrots, and onion. Saute 2-3 minutes. Add garlic and allow to cook, stirring occasionally, for another 1 minute.
  • To the vegetable mixture, stir in the broth, broccoli, cauliflower, thyme, salt and pepper. Reduce heat to low, cover, and simmer 20-30 minutes.
  • Meanwhile, in a small saucepan, heat remaining 2 Tablespoons butter. Whisk in flour until thickened and combined.
  • Gradually pour in milk and creamer, whisking until smooth; no lumps.
  • Stir in to the soup and allow to continue cooking, uncovered, on low until heated through and slightly thickened.
  • Remove from heat and stir in cheese until thoroughly combined and melted.
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