Wrap your hands around a bowl of this ultra-comforting Vegetable Chowder made with healthy, whole food ingredients. It's so savory, nourishing, and easy to customize with your favorite veggies! (Vegan, gluten-free, oil-free.)
This vegetable chowder reminds me of veggie pot pie... but in cozy soup form!
It's really the best of both worlds because it's EASY to prepare, yet richly flavorful. We simmer up vegetables with tender chickpeas in a savory broth accented with a simple "cream" sauce. (Yum!)
Plus it's completely dairy-free, gluten-free, oil-free, and made with healthy whole food ingredients.
Feel free to add your own favorite veggies to the mix, or whatever's in season. It's fun and easy to customize. I truly hope you love this comforting recipe as much as I do!
Ingredients for Vegetable Chowder
For this recipe, you'll simmer in a pot on the stove:
- Onion: You'll need one small yellow onion. Or you can use white or sweet onion instead.
- Carrot
- Potato: I like Yukon gold potato in this recipe for it's "buttery" taste and texture, but you can swap in white or russet potatoes if desired.
- Fresh garlic cloves: Feel free to add extra if you love garlic!
- Vegetable broth: Be sure to use low sodium if needed.
- Garbanzo beans: These add hearty texture and extra plant-based protein and fiber to the soup.
- Peas, green beans, and sweet corn: For convenience, I use frozen veggies for these. But you can opt for fresh if preferred!
- Italian seasoning: As always, be sure your pantry spices are fresh (not expired) for best & brightest flavor.
- Raw cashews: We use these as the base of the creamy sauce to achieve a rich, luxurious texture. I like to "quick soak" my nuts before blending to help them blend smoother. (See notes below recipe for guidance.)
- Nutritional yeast: This adds a rich, savory, slightly "cheesy" flavor to the cashew cream and broth.
- Tamari: Or you can substitute soy sauce, but use tamari for gluten-free.
- Cornstarch: You can leave this out if preferred, but the broth will be slightly less thick.
Customizing
Vegetables: Make this chowder your own with your favorite veggies or whatever you have on hand. Things like broccoli, cauliflower, mushrooms, bell pepper, celery, zucchini, butternut squash, sweet potato, asparagus, or fresh baby spinach would be great.
Herbs: Change up the seasonings as you see fit! Instead of Italian seasoning, stir in dried oregano, basil, ground sage, poultry seasoning, rosemary, or thyme. You could even give it a warm, smoky flavor with smoked paprika. Or for even brighter flavor, stir in fresh herbs towards the end of cooking time.
Flavors: In the cashew cream sauce, you can also add a couple teaspoons apple cider vinegar for a hint of tanginess, or white miso for even more depth and umami flavor.
Nut-free: I haven't tested this yet, but instead of the cashew cream you could add 1 cup dairy-free milk (plain, unsweetened, and nut-free) with a tablespoon of cornstarch to help thicken the broth. (Or flour could be used to thicken as well.) I would also still include the nutritional yeast and tamari for depth of flavor. (Or simply try this Vegan Corn & Potato Chowder with a nut-free milk!)
Serving
Garnish: Top your bowl with salt and black pepper to taste before serving. Fresh chives and parsley are wonderful as well! (Chives are my favorite.) For extra heartiness, stir in cooked grains like brown rice, wild rice, or quinoa.
Storing
Let the soup cool, then store leftovers in a sealed container in the refrigerator. I find it keeps for about 4-5 days. Simply reheat in the microwave when ready to enjoy.
For more inspiration, also browse all vegan comfort food recipes or soup recipes.
Vegetable Chowder (Easy, Vegan!)
Ingredients
- 1 small yellow onion
- 1 medium carrot
- 8 oz. gold potato (about 1 large)
- 4 cloves garlic
- 3 1/2 cups vegetable broth
- 15 oz. can garbanzo beans
- 1 cup sweet peas (I use frozen)
- 1 cup cut green beans (I use frozen)
- 1 cup sweet corn (I use frozen)
- 1/2 tsp. Italian seasoning
- Garnish (optional): chives, fresh parsley
For the cashew cream:
- 3/4 cup raw cashews, soaked*
- 1 cup water
- 2 1/2 Tbsp. nutritional yeast
- 1 Tbsp. tamari
- 2 tsp. cornstarch
- 2 tsp. white miso (optional)
Instructions
- Prepare veggies: Dice onion, carrot, and potato. Mince garlic.
- Begin soup: In a stockpot over medium-high heat, sauté onion and carrot for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.) When onion is soft, add potato, garlic, and Italian seasoning. Stir and sauté 2-3 minutes.
- Cook soup: Add broth, garbanzo beans (rinsed and drained), peas, green beans, and corn. Bring to a light boil. Then cover, reduce heat, and simmer for 20 minutes.
- Make cashew cream: Meanwhile, place all cashew cream ingredients in a small high-speed blender. (I use a NutriBullet which works great.) Blend for 20-30 seconds until smooth.
- Combine: After the soup simmers for 20 minutes, add cashew cream. Heat for about 5 minutes, stirring often, until thickened. (The soup will continue to thicken as it sits.) Serve warm with salt & pepper to taste or chopped chives or parsley if desired.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Maryam says
So delicious!! Thanks for sharing all these good recipes!
Kaitlin says
Aww, so glad you enjoyed this one too, Maryam! That's fantastic. Thanks for sharing your kind feedback on the recipes - it's very appreciated!
Emily says
Good evening! Can you sub almond milk or evaporated coconut milk for the cashews cream? If you can, how much liquid? Thank you!
Kaitlin says
Hello, Emily! Yes, that should work! You can try 1 cup almond milk (be sure it's plain and unsweetened). But I would still include the other cashew cream ingredients for flavor (nutritional yeast, tamari, cornstarch to thicken, and optional miso). I've never worked with evaporated coconut milk, so can't say for sure. But you could try 1/2 cup to 1 cup depending on your desired thickness. Just be aware these options will slightly alter the taste! I hope you enjoy if you give it a try!
Jennifer Harris says
This recipe was amazing! I substituted the veggies with portabella mushrooms, roasted red peppers, broccoli, cauliflower, and celery. The chickpeas end up with a potato flavor. I added a couple of jarred jalapenos and kale to the cashew crème for a little pop. I wasn't sure what to expect but my husband loved how the soup thickened while it cooled and the flavor was out of control! Regardless of what you stack the broth with, you will love this!! It was so good!
Kaitlin says
This is awesome, Jennifer! Your veggie substitutions sound absolutely amazing together, and great thinking adding jalapeno and kale to the cashew cream. Yum! I love how you made it your own. Thanks so much for coming back to share your kind and inspiring feedback. I look forward to trying the cashew cream with your fun additions!
Andrea says
Excellent soup!! Made it for dinner and everyone loved it. We can't wait to make it again!
Kaitlin says
That's amazing, Andrea! So happy you all loved it. Thanks so much for coming back to share your thoughts!
Heather says
This turned out so amazing!! The whole family loved it... even the meat eaters! Thanks for posting such an easy, delicious recipe!
Kaitlin says
Thrilled to hear your family enjoyed it, Heather! Thanks for giving it a try and sharing your very kind feedback!
Raena Williams says
Excited to make this tonight! I’ve made so many of your recipes and they’ve never disappointed! Thank you for sharing!
Kaitlin says
That warms my heart to hear you're enjoying the recipes, Raena! Thanks so much for sharing your very kind words. Hope you love the chowder tonight!
Karen says
I have made this recipe a half dozen times and my entire family LOVES it! I like to add a couple Not-Chick’n bouillon cubes for more seasoning, and occasionally Gardein Chick’n Strips (only at hubby’s request since he’s a meat eater (yuck)). Either way it’s so delicious! I serve with cornbread or biscuits and it’s now our go-to comfort meal. Thanks for another great recipe I keep in my back pocket.
Kaitlin says
Hello, Karen! Aww, so wonderful to hear you and your family are enjoying this recipe so much. What a great idea with the bouillon cubes and vegan chicken strips! I also love your pairing with cornbread or biscuits - perfect! Thanks so much for coming back to share your kind and helpful feedback. It's very appreciated!