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Cheesy Vegetable Chowder

This Cheesy Vegetable Chowder is hearty, creamy, cheesy, and loaded with vegetables. This vegetable chowder is perfect to have when it’s cold and it’s pure comfort food.

cheesy vegetable chowder image with overlay text

I’ve mentioned this before, but I can have soup any day of the week and be okay with it, even if it’s 100 degrees outside. That’s how it is with this Cheesy Vegetable Chowder. It’s hearty enough for a meal on its own but I like to serve it with a nice apple and cranberry tossed salad sometimes but always with a slice or two of homemade rosemary bread.

This rich soup is not only filled with several delicious vegetables but has a creamy cheese broth that will be a hit even with the picky eaters. I used the vegetables my family enjoys which is why I love this recipe – you can easily change out the veggies for what you have or like to eat. This vegetable chowder with cheese also makes a great meatless meal.

Why You’ll Love This Recipe

  • Perfect comfort food for chilly days.
  • Packed full with vegetables.
  • Easy to make!
white bowl filled with cheesy vegetable chowder

Equipment

  • Soup pot or Dutch oven
  • Medium Saucepan
  • Knife
  • Cutting board

Ingredients

  • 2 tablespoons butter
  • 1 cup frozen pearl onions OR 1 cup diced yellow onion
  • 1 cup shredded carrots ( I used the store-bought shredded carrots to save time)
  • 2 stalks celery, sliced
  • 1 tablespoon minced garlic
  • 4 cups unsalted vegetable stock (or use low sodium)
  • 1 1/2 cups of diced red potatoes, skins on
  • 4 tablespoons flour
  • 1/4 cup butter
  • 1 cup milk or half and half
  • 2 cups chopped fresh broccoli
  • 2 cups shredded sharp cheddar cheese
  • Salt and pepper, to taste
  • dash of nutmeg
ingredients for vegetable chowder

Steps to Make Cheesy Vegetable Chowder

Step 1

Melt the butter in a Dutch oven or a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes.

saute the vegetables in large pot

Step 2

Add vegetable stock and potatoes, season with salt and pepper. Bring to a boil, reduce heat, and simmer till potatoes are just about tender. You don’t want to fully cook them at this point. Just enough for a fork to start to go through them easily. Add the broccoli at this point.

Step 3

While the soup is simmering, make the cheese sauce. In a medium saucepan, melt butter and then add flour. Whisk together to create roux. Slow add the milk and dash of nutmeg, continuing to whisk until thickened.

Step 4

Take off of heat, and, add the shredded cheese, and allow to melt while stirring. Pour into soup and mix well. Allow soup to heat through and serve. If chowder is too thick, thin with a little milk.

Tips, Tricks, and FAQs

  • Substitute the vegetable stock with chicken stock or broth.
  • Add other vegetables such as cauliflower, green beans, corn, or mushrooms.
  • Use packaged mixed frozen vegetables but be mindful of cooking time so you don’t have mushy veggies.
cheesy vegetable chowder in bowl with spoon

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close up of vegetable chowder with cheese in white bowl

Printable Recipe Card for Cheesy Vegetable Chowder

feature image of vegetable chowder with cheese in bowl

Cheesy Vegetable Chowder

This Cheesy Vegetable Chowder is hearty, creamy, cheesy, and loaded with vegetables. This vegetable chowder is perfect to have when it's cold and it's pure comfort food.
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: cheesy vegetable chowder, vegetable chowder
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 346kcal

Equipment

  • Dutch Oven or large soup pot
  • medium saucepan
  • knife
  • cutting board

Ingredients

  • 2 tablespoons butter
  • 1 cup frozen pearl onions OR 1 cup diced yellow onion
  • 1 cup shredded carrots (I used store bought shredded carrots to save time)
  • 2 stalks celery, sliced
  • 1 tablespoon minced garlic
  • 4 cups unsalted vegetable stock (or use low sodium)
  • 1 ½ cups diced red potatoes, skins on
  • 4 tablespoons flour
  • ¼ cup butter
  • 1 cup milk or half and half
  • 2 cups shredded sharp cheddar cheese
  • salt and pepper, to taste
  • dash of nutmeg

Instructions

  • Melt the butter in a Dutch oven or a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes.
  • Add vegetable stock and potatoes, season with salt and pepper. Bring to a boil, reduce heat, and simmer till potatoes are just about tender. You don’t want to fully cook them at this point. Just enough for a fork to start to go through them easily. Add the broccoli at this point.
  • While the soup is simmering, make the cheese sauce. In a medium saucepan, melt butter and then add flour. Whisk together to create roux. Slow add the milk and dash of nutmeg, continuing to whisk until thickened.
  • Take off of heat, and, add the shredded cheese, and allow to melt while stirring. Pour into soup and mix well. Allow soup to heat through and serve. If chowder is too thick, thin with a little milk.

Nutrition

Calories: 346kcal | Carbohydrates: 17g | Protein: 12g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 385mg | Potassium: 327mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3800IU | Vitamin C: 6mg | Calcium: 344mg | Iron: 1mg

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

bowl of cheesy vegetable chowder with homemade bread

More Homemade Soups

I’m joining the Sunday Funday bloggers to share other “homemade soup” recipes! A huge thanks to Wendy from A Day in the Life on the Farm for hosting this event.

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8 Comments

  1. I love all of the veggies in this soup, so I know that it would be a winner in our house. Pearl onions though…I just happened to look at them in the market yesterday and they were $6 a bag. WHAT??? I don’t see a lot of them in my future recipes. Thankfully, I always seem to have sweet yellow onions on hand, so this soup is still totally possible. It sounds lovely!!!

  2. 5 stars
    Such a beautiful soup. I thought I am done with soups this winter season but your ‘cheeseful’ soup is a temptation. Got to give it a try as I love cheese. Who can resist cheese and veggies all in one.