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Creamy Roasted Vegetable and Cheddar Chowder

Name: Creamy Roasted Vegetable and Cheddar Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1.5 cups chopped carrots; 5 tablespoons unsalted butter; Salt and freshly ground black pepper, to taste; 1/2 cup all-purpose flour; 1/2 cup shredded parmesan cheese; 1 cup chopped celery; 1/4 teaspoon dried thyme; 4 cups russet potatoes, peeled and cubed to 1/2 inch size; 1 cup chopped yellow onion; 2 cloves garlic, minced; 3 cups low-sodium chicken broth; 3 cups broccoli florets; 3 cups whole milk; 2 cups shredded sharp cheddar cheese

Indulge in the robust flavors of this Creamy Roasted Vegetable and Cheddar Chowder. It's a heartwarming blend of roasted vegetables and rich cheddar, promising to fill your home with tempting aromas and your tummies with warmth. An easy-to-follow recipe that's perfect for both beginners and seasoned...



1 hr

TOTAL TIME

543

CALORIES

$1.65

PER SERVING

Creamy Roasted Vegetable and Cheddar Chowder

Ingredients

14 INGREDIENTS

6 SERVINGS

1 1/2 cups carrots

chopped

5 tbsp unsalted butter

salt and black pepper

to taste

1/2 cup all purpose flour

1/2 cup shredded parmesan cheese

1 cup celery

chopped

1/4 tsp dried thyme

4 cups russet potatoes

peeled and cubed to 1/2 inch size

3 cups low-sodium chicken broth

3 cups broccoli florets

3 cups whole milk

2 cups shredded cheddar cheese

Directions

9 STEPS

20 min

PREP TIME

40 min

COOK TIME

1 hr

TOTAL TIME

Preheat your oven to 400 degrees Fahrenheit. Toss the chopped carrots, celery, onion, and broccoli florets in 1 tablespoon of the melted butter, then spread them out on a baking sheet.

Roast the vegetables in the preheated oven for about 20 minutes, or until they are lightly browned and caramelized.

While vegetables are roasting, melt remaining 4 tablespoons of butter in a large pot over medium heat.

Add the minced garlic to the pot, followed by the flour. Stir constantly until smooth.

Gradually whisk in the chicken broth, followed by the milk, stirring constantly to prevent lumps. Add the thyme, salt, and pepper.

Add the peeled and cubed potatoes to the pot. Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes.

Add the roasted vegetables to the pot. Continue to cook for an additional 5-10 minutes, until the vegetables are heated through.

Turn off the heat and stir in the cheddar and parmesan cheeses until they are completely melted and the soup is creamy and thick.

Serve the chowder warm, garnishing with additional cheese if desired.

Health Info

Macros

43g

CARBS