Cheesy Vegetable Chowder (with Homemade Croutons on top!)

Soups, Vegetarian | November 25, 2012 | By

Cheesy Veggie Chowder

When the seasons change and the weather gets cold, one of my favorite things to eat is soup! I love trying new recipes, switching up ones I find in cookbooks or online (or Pinterest!), or creating new ones!

This Cheesy Vegetable Chowder is a favorite in our family. It was inspired by the Garden Chowder recipe over at Passionate Homemaking – go check out Lindsay’s site as it is very inspiring! I’ve changed up this recipe to meet our tastes and preferences. I also serve it with homemade croutons. See the recipe for that at the bottom!

*Note: if you are dairy intolerant but can do cheese okay, simply substitute coconut milk for the milk. You can also make the croutons from gluten-free bread if you desire! Using raw milk and cheese would be ideal, but any kind will work just fine.

 

 

Cheesy Vegetable Chowder

Ingredients:

1/2 a medium sized onion, diced small

3 garlic cloves (or garlic powder to taste)

1/4 cup coconut oil

3 medium-sized potatoes, diced into bite-sized cubes

3 large carrots, chopped into bite-sized pieces

1 -2 cups broccoli, chopped into bite-sized pieces

1 cup green beans, cut into bite-sized pieces

3 cups homemade chicken broth

1 tsp salt

pepper, to taste

1/2 cup whole wheat flour (or if gluten intolerate you can substitute another flour)

2 cups of milk

2 Tbsp fresh or 1 Tbsp dry parsley, minced

1/2 tsp dry mustard

1/2 tsp paprika

2 or 3 cups of sharp cheddar cheese, shredded

 

 

Instructions:

1. Heat coconut oil in soup pot over medium heat and saute onion and garlic until soft and translucent.

2.  Add broth to pan and get to a gentle boil. Add all veggies and cook for 10 minutes until veggies are tender.

3. Mix milk and flour together in a glass measuring cup and whisk until relatively smooth. Then add the milk mixture to the broth/veggies and stir until thickened.

4. Add salt, pepper and dry mustard, stir until mixed well.

5. Lastly, add cheese a little at a time until fully melted.

6. Taste it! If it’s not quite right, add whatever you need to make it better – you can really add whatever you think would go well with these flavors to fit your tastes!

Serve hot with homemade croutons on top!

 

 

 

 

 

 

 

 

 

 

 

Homemade Croutons

6 slices of bread (I used some from my loaf of soaked whole wheat bread that I make in my bread machine)

1/4 cup butter, melted

Garlic salt or seasoning salt

 

1. cut bread into cubes and place in medium bowl

2. pour butter over bread cubes, toss well to coat

3. Place bread cubes in a single layer on a baking sheet

4. Sprinkle with garlic/seasoning salt.

5. Bake for 10-15 minutes or so in a 375 degree oven (until crisp but not burned).

 

Disclosure: cmp.ly/5/ 

This was shared at: Monday Mania, Melt in Your Mouth Monday, Fat Tuesday, Scratch Cookin’ Tuesday, Slightly Indulgent Tuesday, Family Table Tuesday, Tempt My Tummy, Anti-Procrastination Tuesday, The Hearth & Soul Hop, Tasty Tuesday, Traditional Tuesdays, Nap-time Creations, Tuesday Confessional, Real Food Wednesdays, Whole Foods Wednesday, Wednesday Fresh Foods, Frugal Days, Sustainable Ways, Allergy Free Wednesday, Thank Your Body Thursday, Simple Lives Thursday, Creative Juice, Full Plate Thursday, Freaky Friday, Fight Back Friday, Friday Favorites, Fresh Bites Friday, Foodie Friday, Weekend Potluck, Weekend Wonders

Comments

  1. Leave a Reply

    oblueandyellowo
    January 22, 2016

    She actually managed to not burn the milk! I had it in the crockpot for probably a little over 48 hours. It was very…boney…

  2. Leave a Reply

    RealFoodEater
    January 22, 2016

    oblueandyellowo  Oh dear! Bummer….do you make your broth on the stovetop or in a crock pot? I prefer making mine in the crockpot. Better luck next time as this soup is SUPER yummy!
    The only other thing to be careful about is to not burn the milk as it’s cooking. Burned milk is the worst!

  3. Leave a Reply

    oblueandyellowo
    January 22, 2016

    My 10-year-old was in charge of making this and I felt bad for her as she did such a good job and everything she was supposed to but my homemade bone broth was just a complete fail and ruined the whole dish. We couldn’t eat it at all, it was so yucky. My fault. They say you can can have bone broth going for days and I think that’s where I went wrong. It tastes the best for us when it cooks for less than a day otherwise the taste is so strong. This meal would have been so good otherwise though!

  4. Leave a Reply

    mizhelenadams
    December 6, 2012

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate.
    Come Back Soon!Miz Helen

  5. Leave a Reply

    robinkonie
    December 3, 2012

    I’m obsessed with soups and chowder. This looks super yum.
     
    Thanks for linking up to Thank Your Body Thursday! Hope you’ll come back this week and share some more great posts!  www.thankyourbody.com

  6. Leave a Reply

    savoringtoday
    December 3, 2012

    With the weather cooling, soup for dinner is always a good idea. Your recipe sounds comforting and delicious. Thank you for sharing on Hearth & Soul Hop. 🙂

  7. Leave a Reply

    mizhelenadams
    December 2, 2012

    Hi Melissa,
    Your Cheesy Vegetable Chowder looks so comforting, we will really enjoy it.  Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  8. Leave a Reply

    kristygardner
    December 2, 2012

    homemade croutons always make me a happy lady. your soup looks great too.
     
    thank you for sharing with us at the Wednesday Fresh Foods Link Up! I hope to see you again this week with more seasonal & fresh/real food posts. xo, kristy

  9. Leave a Reply

    DianeBalch
    December 1, 2012

    Weird I never make cheesy soup… some how hasn’t been on my radar when in fact I have a cheesy daughter who would love it. Thanks for sharing this recipe on foodie friday.

  10. Leave a Reply

    SensualAppeal
    November 29, 2012

    Awesome recipe! I love soups, especially when they’re cheesy 🙂 btw, the pin-it button is randomly positioned in the middle of the recipe’s ingredients. Didn’t know if you knew this.

    • Leave a Reply

      RealFoodEater
      December 1, 2012

      @SensualAppeal Thanks – I am trying to figure out why the pin-it button is doing that. Thanks for the heads-up!

  1. 20 Favorite Fall Soups & Stews » Real Food Eater - [...] Cheesy Vegetable Chowder (with Homemade Croutons) [...]
  2. 64 Nourishing Soups For Fall - [...] Cheesy Vegetable Chowder [...]
  3. Top 10 Christmas Gifts for Real Food Eaters - Real Food Eater - [...] and even a dough blade. We use ours for making pizza dough, shredding cheese for recipes like Cheesy Vegetable…
  4. 30 days of dinners - my menu plan - Real Food Eater - [...] Cheesy Vegetable Chowder w/ homemade croutons, fruit – take chicken out of [...]

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>