Thick And Cheesy Vegetable Chowder.

This Cheesy Vegetable Chowder is gold. It’s thick, cheesy and loaded with all kinds of veggies. It is a different kind of soup. You definitely need to make this one ASAP!

A comforting and filling soup using winter veggies including broccoli and cauliflower. This tasty, cheesy soup fills the bill for these days with cooler temperatures.

This Cheddar Broccoli Potato Soup is creamy, comforting and utterly delicious. It’s made with broccoli, cheese and potatoes and is sure to please even the fussiest of eaters. Grab a bowl a get cozy!

Cheesy Vegetable Chowder is a filling, one-pot, gluten-free dish that is thick, creamy and soupy. It is packed with nutrition and the goodness of veggies. It can be made whenever hunger strikes for an early evening meal or even brunch. Here is how to make Vegetable Chowder Recipe.

INGREDIENTS:

• 1 (32 oz.) carton low-sodium chicken or vegetable broth
• 1 heads broccoli, cut into florets
• 1/2 small head cauliflower, cut into florets

To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.

INGREDIENTS:

• 1 (32 oz.) carton low-sodium chicken or vegetable broth
• 1 heads broccoli, cut into florets
• 1/2 small head cauliflower, cut into florets
• 3 medium russet potatoes, peeled and diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 tablespoons Italian seasoning
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne or chili powder
• 5 tablespoons unsalted butter, divided
• 5 tablespoons all-purpose flour
• 2 cups sharp cheddar cheese, grated
• 3 cups whole milk
• 1/2 cup heavy cream
• Kosher salt and freshly ground pepper, to taste

PREPARATION:

1. Melt 1 tablespoon butter in a large pan or skillet over medium-high heat and sauté onion, carrot and celery for 6-8 minutes, or until softened.
2. Add minced garlic and sauté for another 1 minute, or until fragrant.
3. Season with Italian seasoning, thyme, paprika, cayenne or chili powder, and salt and pepper.
4. Pour in chicken or veggie broth and stir in cubed potatoes.
5. Bring mixture to a boil, then reduce heat and let simmer for 15-20 minutes, or until potatoes are just fork tender.
6. Add broccoli and cauliflower florets and cook for another 6-8 minutes, or until crisp-tender.
7. In a medium saucepan over medium heat, melt remaining 4 tablespoons butter and whisk in flour.
8. Cook roux mixture for 2-3 minutes, or until golden brown, then whisk in milk.
9. Bring to a gentle boil, then reduce heat and let thicken, stirring frequently.
10. Stir in heavy cream and season with salt and pepper, then whisk mixture into soup.
11. Add cheese as well and stir until melted and smooth.
12. Transfer to serving bowls, serve hot.

Enjoy!

 

 

 

From: 12tomatoes.