Creamy Cheddar and Broccoli Chowder
This creamy cheddar and broccoli chowder is a comforting and flavorful dish that is perfect for a cold winter night. The creamy broth is made with vegetable broth and unsweetened almond milk, and it is thickened with shredded sharp cheddar cheese. The chowder is also packed with broccoli florets, which add a touch of sweetness and crunch. A sprinkle of freshly chopped parsley adds a bright and herbaceous note to the dish. Serve this chowder with a side of crusty bread or crackers for a satisfying meal.
This recipe was inspired by a classic broccoli cheddar soup, but I wanted to create a lighter and healthier version. I used vegetable broth instead of cream, and unsweetened almond milk instead of whole milk. I also reduced the amount of cheese, and added a bit of Sriracha for a touch of spice. The result is a creamy and flavorful chowder that is also good for you.
Prep time: 10 | Cook time: 15 | Serves: 4
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 head broccoli, cut into florets
- 1 cup vegetable broth
- 1 cup unsweetened almond milk
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup finely chopped fresh parsley
- Salt and pepper to taste
- Sriracha, optional
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute more.
- Add the broccoli, vegetable broth, and almond milk to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes, or until the broccoli is tender.
- Stir in the cheddar cheese and parsley.
- Season with salt and pepper to taste.
- Serve immediately, with Sriracha, if desired.
Why It Works
- The vegetable broth and unsweetened almond milk create a light and flavorful broth.
- The shredded sharp cheddar cheese adds a rich and creamy flavor.
- The broccoli florets add a touch of sweetness and crunch.
- The fresh parsley adds a bright and herbaceous note.
- The Sriracha adds a touch of spice.