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'Creamy' Vegetable Chowder

What you need: 

3 tablespoons olive oil
1 onion, chopped
4 cups potatoes, peeled and diced
5 cups vegetable broth, divided (I use homemade)
1 red bell pepper, finely chopped or grated
16-20 ounces frozen mixed veggies, thawed
1/2 teaspoon dried thyme leaves, crushed or 1/2 tablespoon fresh thyme leaves, chopped
1-2 teaspoons red pepper flakes
2 teaspoons dried basil, crushed or 1 tablespoon fresh basil leaves, chopped finely

What you do: 

1. Heat oil in large saucepan. Add onions and saute until translucent. Add potatoes and 4 cups vegetable broth.
2. Bring to a boil and reduce to simmer until potatoes are tender (10 minutes). Remove from heat and cool slightly. Puree potato mixture in blender until smooth.
3. Pour back into saucepan. Stir in remaining vegetable broth, red bell pepper, veggies, thyme and red pepper flakes.
4. Bring to a slow boil. Reduce to simmer, covered for 8-10 minutes, stirring occasionally. Stir in basil. Serve hot.
Source of recipe: A low sodium, vegan version of my family's vegetable chowder. Really quick and easy.

Preparation Time: 
10 minutes, Cooking time: 40 minutes
Cooking Time: 
40 minutes
Recipe Category: 


This is a great recipe, and I made a few changes:

Didnt peel the potatoes
Used an immersion stick blender
Used a LOT more veggies than it called for
Used less oil
Used at least 2 cups more veggie broth



What a great and yet simple recipe!
I used about a pound of fresh veggies (broccoli,celery, carrots, and corn) and also added 2 cloves garlic as suggested by Kelly.

I only had to add about a teaspoon of salt to satisfy my high-sodium palate.

Fantastic recipe-- Thank you!


Awesome recipe! Very easy to make too! I used mostly fresh veggies instead of frozen - carrots, celery, cauliflower, red pepper and frozen corn. This took more time to prepare of course, but it was worth it to me. I added about 4 cloves garlic and some nutritional yeast (about 2 TBSP). Served it with some garlic bread! MMMMMMM! thanks!


An easy, good-tasting soup that I will definitely make again.  Thanks for the recipe.

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