There’s nothing better than a bowl of hot soup during these cold winter months. I especially love a homemade soup that comes together quickly. This meatless soup is easy, delicious and can be adapted to whatever vegetables you happen to have on hand.
Easy Vegetable Chowder
Adapted from the I Do Cookbook {One of my favorite cookbooks!}
- 5 cups chopped/ diced vegetables***
- 1/2 cup diced onion
- 3 TBSP butter
- 4 1/2 cups water
- 3 tsp chicken or vegetable bouillon {or use chicken or vegetable broth in place of water + bouillon}
- 1 1/2 cups milk or a 12 oz can of evaporated milk
- 1/4 cup flour
- 1 tsp sage
- dash of all seasoning (any basic herb-blend all-purpose seasoning will be good)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup Parmesan cheese
***{I used 4 cups small fresh broccoli florets and 1 cup carrots- but you can change this accordingly, as long as the vegetables are cut small and measure out to be 5 cups. Celery, zucchini and corn are other great options. Even though corn isn’t a veggie, it’s still good in this soup!}
Melt butter in a large saucepan. Add onion, all 5 cups of vegetables and half the broth or water. Cover and cook on medium heat for about 10-12 minutes, until vegetables are soft.
Whisk milk, bouillon (if you’re using it), and seasonings together. Stir into vegetables. Add remaining broth/ water.
Simmer for 15-20 minutes. Stir in cheese right before serving~ heating just until it’s melted.
If you like your chowder a bit thicker, you can add in 2-3 TBSP instant mashed potato flakes. Whisk them into the soup about 10 minutes into the simmer.
ENJOY!