Vegetable Chowder Soup Recipe Easy and Delicious Ideas

There’s nothing quite as comforting as a warm bowl of vegetable chowder soup on a chilly day. This hearty and creamy soup combines a medley of fresh vegetables with a luscious broth to create a perfect blend of flavors and textures.

Whether you’re looking for a nutritious lunch or a light dinner, vegetable chowder is a versatile dish that suits any occasion. It’s easy to prepare, packed with vitamins, and can be customized with your favorite veggies or herbs.

Plus, it’s a fantastic way to sneak in more vegetables without compromising on taste.

In this recipe, we’ll guide you through making a delicious vegetable chowder soup from scratch, ensuring it turns out rich, flavorful, and utterly satisfying. Get ready to enjoy a bowl of wholesome goodness that feels like a warm hug in a bowl!

Why You’ll Love This Recipe

This vegetable chowder soup is a crowd-pleaser for many reasons. First, it’s incredibly nutritious, filled with a variety of vegetables that provide essential vitamins and minerals.

The creamy texture comes from a combination of potatoes and plant-based milk, making it comforting without being heavy. It’s also wonderfully adaptable — you can swap out vegetables based on what you have on hand or prefer, making it a great recipe for using up leftovers.

Another reason to love this chowder is how simple it is to make. With minimal prep and straightforward cooking steps, it’s perfect for busy weeknights or meal prepping for the week.

Plus, it’s vegan and gluten-free friendly, catering to a wide range of dietary needs. This recipe pairs well with many dishes, and you can find more inspiration in our A to Z Vegetarian Recipes for Every Meal and Occasion.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 medium potatoes, peeled and diced
• 2 medium carrots, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup celery, diced
• 1 cup green beans, chopped
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk (such as almond or oat milk)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 teaspoon smoked paprika for a subtle smoky flavor
• Fresh chives or parsley for garnish

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Blender or immersion blender (optional, for creamier texture)
• Ladle for serving

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.
2. Add the minced garlic and cook for another 1 minute, stirring continuously to prevent burning.
3. Stir in the diced potatoes, carrots, celery, and green beans. Cook for 5 minutes, stirring occasionally, allowing the vegetables to soften slightly.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes and carrots are tender.
5. Add the corn kernels, dried thyme, parsley, smoked paprika (if using), salt, and pepper. Stir well and cook for an additional 5 minutes to meld the flavors.
6. Pour in the plant-based milk and gently stir. Heat through for another 5 minutes. Do not boil after adding the milk to prevent curdling.
7. Optional: For a creamier texture, use an immersion blender to partially blend the soup directly in the pot. Alternatively, transfer about half of the soup to a blender, puree until smooth, and then mix back into the pot.
8. Taste and adjust seasoning as needed. Remove from heat.
9. Serve hot, garnished with fresh chives or parsley.

Tips & Variations

Tip: To add more depth of flavor, try roasting the vegetables before adding them to the soup. This caramelizes their natural sugars and adds a subtle sweetness to your chowder.

Feel free to swap out or add vegetables like zucchini, bell peppers, or peas depending on the season and availability. For a protein boost, add cooked beans or lentils.

You can also enhance the chowder with a pinch of chilli powder for a gentle kick.

If you prefer a dairy-free but richer chowder, consider stirring in a few tablespoons of cashew cream or coconut cream at the end. This will create a luxurious texture without overpowering the vegetable flavors.

Nutrition Facts

Serving Suggestions

Vegetable chowder is fantastic served with a slice of crusty whole grain bread or a warm dinner roll. For a light meal, pair it with a crisp green salad dressed with a tangy vinaigrette.

If you want to elevate your dinner, serve the chowder alongside a savory quiche or a flavorful vegetarian casserole.

For more wholesome meal ideas that complement this recipe, check out our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals or try our Best Vegetarian Recipes No Dairy for Delicious Meals to keep your menu varied and exciting.

Conclusion

This vegetable chowder soup is a perfect example of how simple ingredients can come together to create something truly special. It’s nourishing, flavorful, and adaptable — making it a staple recipe for anyone looking to enjoy a comforting meal that’s both healthy and satisfying.

Whether you’re a seasoned cook or a kitchen newbie, this recipe’s approachable steps and delicious results will make it a favorite in your recipe collection.

Don’t hesitate to experiment with different vegetable combinations or seasonings to make it your own. And if you’re interested in expanding your soup repertoire, our collection of Vegan Fall Soup Recipes To Warm Your Cozy Evenings offers many inspiring ideas to keep you cozy all year round.

Happy cooking and enjoy every spoonful!

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