Cheesy Vegetable Chowder
Yield: 6-8 servings
Cook Time: 15-25 minutes
Tips: Fresh or pre-cut frozen vegetables (Normandy blend) may be used.
Suggestion: Delicious with a side of Crusty French Bread, Whole Wheat Biscuits or Flaky Buttermilk Biscuits.
This healthy homemade vegetable soup recipe will show you how just how easy it is to make vegetable soup (or chowder), and how wonderful it is to eat a variety of vegetables in one delicious recipe! This Cheesy Vegetable Chowder recipe can be made using fresh or pre-cut frozen Normandy vegetable blend (traditionally consisting of a combination of bite-size cuts of broccoli forets, cauliflower florets, carrots, yellow squash and zucchini squash. Normandy vegetables blend can usually be found in the freezer section of grocery stores.)
Cheesy Vegetable Chowder cooks in just 15 to 25 minutes, and is super easy to prepare. (Tip: Using frozen pre-cut Normandy blend vegetables will save you the time of rinsing and cutting fresh vegetables, though if you prefer fresh vegetables, it's best to purchase them directly from the produce section at your grocer).
Once the onions and red bell peppers have sautéed in a little butter, the potatoes and milk are cooked until slightly tender, then all the remaining vegetables are added and cooked for 5-7 minutes. A quick roux is formed and added to the soup, along with the shredded cheese, and in about 1-2 minutes of heating through, your delicious Cheesy Vegetable Chowder is ready!
The photo above shows this thick and cheesy vegetable soup made with fresh vegetables, though Normandy blend vegetables will produce a similar result. This vegetable soup also contains some minced onion and fresh diced red bell pepper, adding additional vibrant color as well as flavor. One of the great things about soup recipes is that they are very versatile. For instance, if you prefer certain vegetables over others, you can simply replace those vegetables you don't prefer in this recipe with those vegetables you do prefer. (For example, because fresh vegetables were used for the soup in the photo here, zucchini was replaced by additional potatoes and broccoli.) You can make this vegetable soup using regular, low-fat or non-fat milk, If you'd like to prepare this soup with fewer calories, the cheese as well as the flour can be omitted, which will result in a more basic (yet still tasty) vegetable chowder with a slightly thinner broth. If you do choose to make this chowder without the cheese and flour, whole or 2% milk will produce a creamier and slightly thicker broth. Lastly, if you have a favorite type of cheese that shreds well, you can use that instead of the cheddar, if desired (though cheddar provides great flavor!).
Cheesy Vegetable Chowder cooks in just 15 to 25 minutes, and is super easy to prepare. (Tip: Using frozen pre-cut Normandy blend vegetables will save you the time of rinsing and cutting fresh vegetables, though if you prefer fresh vegetables, it's best to purchase them directly from the produce section at your grocer).
The photo above shows this thick and cheesy vegetable soup made with fresh vegetables, though Normandy blend vegetables will produce a similar result. This vegetable soup also contains some minced onion and fresh diced red bell pepper, adding additional vibrant color as well as flavor. One of the great things about soup recipes is that they are very versatile. For instance, if you prefer certain vegetables over others, you can simply replace those vegetables you don't prefer in this recipe with those vegetables you do prefer. (For example, because fresh vegetables were used for the soup in the photo here, zucchini was replaced by additional potatoes and broccoli.) You can make this vegetable soup using regular, low-fat or non-fat milk, If you'd like to prepare this soup with fewer calories, the cheese as well as the flour can be omitted, which will result in a more basic (yet still tasty) vegetable chowder with a slightly thinner broth. If you do choose to make this chowder without the cheese and flour, whole or 2% milk will produce a creamier and slightly thicker broth. Lastly, if you have a favorite type of cheese that shreds well, you can use that instead of the cheddar, if desired (though cheddar provides great flavor!).
Recipe▼
Ingredients
- 1 1/2 tablespoons butter
- 1 cup minced onions
- 1 red bell pepper, diced or chopped
- 1/4 teaspoon dried thyme
- 1 1/2 cups milk
- 2 medium-sized potatoes, peeled and cubed
- 2 1/2 cups water
- 5 cups mixed cut vegetables (broccoli, cauliflower, carrots, zucchini and/or yellow squash)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 to 1 1/2 cups shredded cheddar cheese (depending on preference)
Directions
In a large soup pot, melt butter over low-medium heat, then add onions, bell pepper and thyme and cook, stirring occasionally until vegetables are slightly softened (about 5-7 minutes). Add milk, potatoes and water to soup pot and bring to a boil. Immediately reduce heat to low and simmer at a slow boil until potatoes are almost tender (about 15 minutes). Add fresh (or frozen) vegetables, salt and pepper to pot and simmer for another 5-7 minutes, or until carrots have just become tender enough for soup (test by inserting the tines of a fork into the largest carrot piece).
Using a large slotted spoon, transfer 2 cups of the solid soup ingredients and 2 tablespoons of the broth to a blender or food processor. Blend on low at first, then increase speed to purée. (Note: Mixing on a lower speed at first is helpful, as it will allow ingredients to continue falling down onto the blender blade.) Once puréed, return the puréed ingredients to the pot and gently stir to combine.
Transfer about 1/4 cup of the broth to a small bowl, and add flour. Whisk flour and broth until smooth, creating a roux. Pour roux back into soup, stirring in constantly until fully blended. Stir in shredded cheese and continue to gently stir until cheese has fully melted and blended into soup. If desired, add additional salt and pepper to taste. Serve.
Using a large slotted spoon, transfer 2 cups of the solid soup ingredients and 2 tablespoons of the broth to a blender or food processor. Blend on low at first, then increase speed to purée. (Note: Mixing on a lower speed at first is helpful, as it will allow ingredients to continue falling down onto the blender blade.) Once puréed, return the puréed ingredients to the pot and gently stir to combine.
Transfer about 1/4 cup of the broth to a small bowl, and add flour. Whisk flour and broth until smooth, creating a roux. Pour roux back into soup, stirring in constantly until fully blended. Stir in shredded cheese and continue to gently stir until cheese has fully melted and blended into soup. If desired, add additional salt and pepper to taste. Serve.
