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A simple, creamy-cheesy soup served in a bread bowl. I’ve never been able to finish the bread bowl yet, but I’ll keep practising! This recipe uses frozen vegetables, but you can replace with canned (drained) vegetables or fresh vegetables if you prefer.
Nicky’s Notes
A warm bread bowl filled with steaming cheesy-creamy soup is my idea of Winter heaven. This is my quick version (no soup packets required) and it’s on the table in under half an hour.
I use frozen vegetables, but you can use canned, or even those limp vegetables that’re feeling a bit sorry for themselves in the back of the fridge (check out the notes section in the bottom of the recipe card for fresh veg instructions).
Here’s why I think you’ll love it:
- It’s ready in 25 minutes
- No chopping of vegetables required
- You get to munch through fistfuls of bread while scooping out the bread bowls!
Table of Contents
📋 Ingredients for cheesy vegetable chowder
***Full recipe with detailed quantities in the recipe card below***
How to cut bread into a bowl
I use bread cobs that are about 20cm (8 inches) in diameter. You can usually find them in the bakery section of your supermarket.
Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Melt the butter in a saucepan and stir in the flour, then slowly pour in the milk while stirring. Continue to heat and stir, until the sauce thickens. Add crumbled veg stock cubes, seasoning and frozen veg, simmer gently until tender, then stir in the cheese. Serve in bread bowls topped with extra cheese.
Recipe Tips
- Use full-fat milk for extra creaminess
- If you don’t need it to be vegetarian, you can use crumbled chicken stock cubes for extra flavour.
Now please tell me – can YOU manage the whole bread bowl?
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📺 Watch how to make it
Cheddar & Vegetable Chowder
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons plain (all-purpose) flour
- 1 litre (4 cups + 3 tablespoons) full-fat (whole) milk
- 2 teaspoons vegetable bouillon or 2 vegetable stock bouillon cubes, crumbled
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 500 g (1lb 2oz) mixed frozen vegetables
- 100 g (1 packed cup) grated/shredded mature (sharp) Cheddar
To Serve:
- 25 g (¼ packed cup) grated/shredded mature (sharp) Cheddar
- 4 large bread cobs
Instructions
- Place a large saucepan over a medium heat. Add the butter and allow to melt.2 tablespoons unsalted butter
- Once melted, add the flour and stir using a whisk for 1 minute. Slowly pour in the milk, while stirring with the whisk, until all the milk is added.3 tablespoons plain (all-purpose) flour, 1 litre (4 cups + 3 tablespoons) full-fat (whole) milk
- Continue to heat, while stirring, until the sauce thickens (this will happen as it approaches boiling point). This should take about 5 minutes.
- Add the vegetable bouillon, salt, pepper and frozen vegetables. Stir together, bring to a simmer and allow it to bubble gently for 6–8 minutes until the vegetables are tender.2 teaspoons vegetable bouillon, ½ teaspoon salt, ½ teaspoon ground black pepper, 500 g (1lb 2oz) mixed frozen vegetables
- While the soup is simmering, prepare your bread bowls. Take the bread cobs and slice off the tops. Scoop out most of the bread inside to form bread bowls (be careful not to tear the outside of the bread bowls).4 large bread cobs
- When the vegetables in the soup are tender, stir in the cheese and turn off the heat.100 g (1 packed cup) grated/shredded mature (sharp) Cheddar
- Place the bread bowls on plates. Ladle the chowder into the bread bowls.
- Sprinkle over the cheese and serve.25 g (¼ packed cup) grated/shredded mature (sharp) Cheddar
Video
Notes
Using fresh vegetables instead of frozen?
If you want to use fresh vegetables, be sure to cut them into small cubes/pieces. Quicker cook vegetables such as cauliflower, broccoli and green beans work well and can be added directly to the sauce (as you would the frozen vegetables). If you want to use root vegetables, such as carrots and/or potatoes, cut into small dice then steam or boil for 6–8 minutes before adding to the sauce.Freezing?
I don’t recommend freezing this soup, as the liquid can become a little grainy upon defrosting. Nutritional information is approximate, per portion of soup (this recipe makes 4 portions). This is including the cheese sprinkled on top at the end, but doesn’t include the bread cob (too many variables in bread cobs).Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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