Easy Cheesy Vegetable Chowder
4 tsp. Minced garlic
32 oz. Vegetable broth
½ tbsp. Italian seasoning
1 head cauliflower, cut into florets
¼ tsp. dried thyme
1 head broccoli, cut into florets
¼ tsp. Paprika
3 Russet potatoes, medium, diced
¼ tsp. chili powder
3 carrots, peeled and diced
5 tbsp. butter, divided
3 stalks celery, diced
5 tbsp flour
1 onion, diced
3 c. milk
2 c. shredded cheddar cheese
½ c. heavy whipping cream
salt and pepper to taste
Melt 1 Tbsp of the butter in a large pot over medium heat.
Stir in the onions, carrots, and celery, and saute for about 5 minutes until beginning to soften.
Mix in the garlic, and saute for 30 seconds.
Add in the thyme, chili powder, paprika, Italian seasoning as well as salt and pepper to taste.
Stir in the vegetable broth and add the potatoes to it. Bring to a boil, cover, and simmer over medium-low heat until the potatoes are tender.
Mix the cauliflower and broccoli florets into the pot, and cook until a crisp-tender.
In a separate small saucepan, melt 4 tbsp of butter over medium heat, and add the flour to it.
Simmer the mixture until it is golden brown, and then carefully whisk the milk in a little at a time.
Bring the mixture to a low boil, reduce the heat to medium-low, and let it simmer until it thickens.
Whisk in the heavy whipping cream, and season with salt and pepper to taste.
Pour the sauce mixture into the soup, and stir to combine.
Sprinkle in the cheese, and stir until the cheese has melted before serving.