- Prep-time: / Ready In:
- Makes 9 cups
- Serving size: 2¼ cups
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Craving a simple and satisfying meal? This chunky vegetable chowder uses easy-to-find produce to create a meal that’s hearty, zesty, and energizing. Roma tomatoes, bell peppers, and onion are roasted in the oven until sweet and tender, then tossed in a blender and pureed to make a velvety base. Little red potatoes, corn, and leafy greens simmer in the exquisite soup to add heft, while a drizzle of hot sauce adds heat. Top each serving with a crack of black pepper, and serve with a side of crusty bread or salad. This chowder is a great grab-and-go lunch on busy weekdays if you prepare it in advance!
For more inspiration, check out these tasty ideas:
- Jackfruit Chowder
- Creamy Vegan Broccoli Chowder with Garlic Croutons
- Easy Vegan Corn Chowder
- Lotsa Vegetable Chowder
By Ellen Boeke,
Ingredients
- 8 cups quartered roma tomatoes (leave whole if small)
- 2 red or yellow bell peppers, quartered and seeded
- 1 cup coarsely chopped onion
- 6 cloves garlic
- 1 teaspoon pure cane sugar
- 1 teaspoon dried thyme
- 3 to 3½ cups low-sodium vegetable broth
- 1½ lb. red potatoes, cut into ½-inch cubes
- 2 cups frozen roasted corn
- ½ teaspoons celery seed
- 4 cups shredded winter greens (collards, kale, and/or Swiss chard)
- 2 teaspoons hot pepper sauce
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 450°F. Line two 15×10-inch baking pans with parchment paper. In a large bowl combine the first six ingredients (through thyme). Spread evenly in pans. Roast 45 minutes or until charred in places; cool slightly. Transfer to a blender. (You may want to work in batches.) Cover and blend until nearly smooth. Transfer to a large saucepan.
- Stir in 3 cups of the broth, the potatoes, corn, and celery seed. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or until potatoes are tender, stirring occasionally. Stir in greens and hot sauce; cook 2 minutes or until greens are wilted. Stir in additional broth to reach desired consistency. Season with salt and black pepper.
Per serving (2¼ cups): 349 calories, 74 g carbohydrates, 13 g protein, 3 g total fat, 0 g saturated fat, 0 g cholesterol, 408 mg sodium, 15 g fiber, 24 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (4)
(5 from 1 vote)My husband is diabetic and can have no more than 60g of carbs per meal. Is there any nutritional converter on your site to help me judge the carb load of these recipes?
Hi Mary, Thanks for your feedback. We are woking on adding nutritional information to all our recipes. We anticipate that will be live in coming months, so stay tuned for updates! In the meantime, for people with specific dietary needs, we recommend plugging the ingredients into a free online converter, such as this one. https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hi, I am making this recipe and see that there is no oil mixed in with the vegetables when roasting. Is that accurate?
Hi Katherine, Yes, that is accurate. Forks Over Knives follows the principles of a whole-food, plant-based diet (WFPB), which includes avoiding oil. You can read more about cooking without oil here: https://www.forksoverknives.com/wellness/plant-based-cooking-how-to-cook-without-oil/ If you'd like to know more about WFPB eating, check out our Beginner's Guide: https://www.forksoverknives.com/how-tos/plant-based-primer-beginners-guide-starting-plant-based-diet/ This article on our favorite non-stick kitchen tools has helpful tips: https://www.forksoverknives.com/how-tos/nonstick-kitchen-tools-for-oil-free-cooking/. Hope you enjoy the recipe!