Easy Vegetable Chowder

Cheesy and Easy, this vegetable chowder is thick and creamy and loaded with all kinds of vegetables. Use vegetable bullion to make it your new favorite vegetarian soup recipe! 

Author: Jennifer Fishkind
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Easy Vegetable Chowder Recipe
4.75 from 4 votes


  • 1/4 cup unsalted butter
  • 1/2 cup onion (chopped)
  • 1/2 cup red bell pepper (chopped)
  • 1 cup celery (chopped)
  • 1 cup carrots (chopped)
  • 1 cup cauliflower (chopped)
  • 1 cup broccoli (chopped)
  • 4 cups water
  • 3-4 teaspoons Better Than Bouillon No Chicken Base (or 3 bouillon cubes)
  • 1/2 cup flour
  • 1 1/2 cups milk
  • salt (to taste)
  • pepper (to taste)
  • 1 1/2 cups shredded cheddar cheese


  1. In a large pot, dutch oven or kettle melt the butter over medium-high heat. 

  2. Saute the onion and pepper until tender

  3. Add all of the remaining vegetables, water and bouillon and bring to a boil. Add salt and pepper. 

  4. Reduce the heat, cover and let simmer for 20 minutes, stirring occasionally, until the vegetables are tender. 

  5. In a small bowl, combine the flour and milk until smooth and the chunks are gone. 

  6. Pour into the pot and stir. Bring the soup back to a boil. Lower heat to medium-high and let cook for 2-3 minutes. 

  7. Stir in the shredded cheese until it is melted.

Nutrition per serving

Calories: 286kcal
Fat: 19g
Saturated fat: 12g
Cholesterol: 56mg
Sodium: 259mg
Potassium: 374mg
Carbohydrates: 17g
Fiber: 2g
Sugar: 6g
Protein: 11g
Vitamin A: 4740%
Vitamin C: 40.2%
Calcium: 308%
Iron: 1%
Keyword: soup, vegetables, Vegetarian
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