This chunky vegetable soup brings restaurant-quality comfort to your kitchen with simple techniques anyone can master. Loaded with fresh vegetables and herbs, this chunky vegetable soup transforms everyday ingredients into a satisfying meal that tastes like you’ve been cooking for hours.
SERVES: 4 | PREP: 20 MIN | COOK: 35 MIN | TOTAL: 55 MIN
Ingredients You’ll Need
Base Vegetables
| Ingredient | Amount |
|---|---|
| Olive oil | 3 tablespoons |
| Yellow onion (diced) | 1 large |
| Carrots (cut into 1/2-inch chunks) | 3 medium |
| Celery stalks (cut into 1/2-inch pieces) | 3 stalks |
| Garlic cloves (minced) | 4 cloves |
Main Vegetables
| Ingredient | Amount |
|---|---|
| Russet potatoes (cut into 3/4-inch cubes) | 2 medium |
| Zucchini (cut into 3/4-inch chunks) | 1 large |
| Green beans (trimmed, cut into 1-inch pieces) | 1 cup |
| Fire-roasted diced tomatoes | 1 can (14.5 oz) |
| Tomato paste | 2 tablespoons |
Liquids & Seasonings
| Ingredient | Amount |
|---|---|
| Vegetable broth (low-sodium) | 6 cups |
| Bay leaves | 2 leaves |
| Dried thyme | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Smoked paprika | 1/2 teaspoon |
| Salt | 1 1/2 teaspoons |
| Black pepper (freshly ground) | 1/2 teaspoon |
| Fresh parsley (chopped) | 1/4 cup |
How to Make Chunky Vegetable Soup: Step-by-Step
Phase 1: Building the Flavor Base (8 minutes)
Step 1: Heat your olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 1-2 minutes.
- The oil should shimmer but not smoke—this means it’s ready.
- Using medium (not high) heat prevents burning the vegetables later.
Step 2: Add your diced onion to the hot oil and stir to coat everything evenly.
- You’ll hear a gentle sizzle—that’s perfect.
- Cook for 4-5 minutes, stirring every minute or so.
Step 3: Watch for the onions to turn translucent and soft, with golden edges starting to form.
- This process is called “sweating” the onions.
- It releases natural sugars that make your soup taste richer.
Step 4: Toss in your carrots and celery, stirring everything together.
- Cook for 3 minutes while stirring occasionally.
- The vegetables should start to soften slightly around the edges.
Step 5: Add your minced garlic and stir constantly for 30-45 seconds.
- Garlic burns quickly, so don’t walk away during this step.
- You’ll smell that amazing toasted garlic aroma when it’s ready.
Phase 2: Creating the Soup Base (5 minutes)
Step 6: Squeeze your tomato paste into the pot and stir vigorously for 1-2 minutes.
- The paste will coat the vegetables and turn a deeper brick-red color.
- This “blooming” technique removes the raw metallic taste from canned tomato paste.
Step 7: Pour in your fire-roasted tomatoes with all their juices.
- Use a wooden spoon to scrape any browned bits from the bottom of the pot.
- Those stuck bits (called fond) add serious flavor to your soup.
Step 8: Add your dried thyme, oregano, smoked paprika, bay leaves, salt, and pepper.
- Stir everything together for 30 seconds to wake up those dried herbs.
- The heat releases essential oils that make dried herbs more aromatic.
Phase 3: Simmering the Soup (25 minutes)
Step 9: Pour in all 6 cups of vegetable broth and increase heat to medium-high.
- Stir once to combine everything evenly.
- The liquid should cover the vegetables by about 1 inch.
Step 10: Bring the soup to a rolling boil, then immediately reduce heat to medium-low.
- You’ll see large bubbles breaking the surface when it’s boiling.
- Reducing the heat prevents vegetables from falling apart.
Step 11: Add your potato cubes to the gently simmering soup.
- Stir them in so they’re fully submerged.
- Cover the pot with a lid tilted slightly to let steam escape.
Step 12: Simmer for 12 minutes without stirring.
- Set a timer so the potatoes cook through but hold their shape.
- The soup should bubble gently with small, slow bubbles.
Step 13: Add your zucchini chunks and green beans to the pot.
- Stir gently to incorporate them without breaking the potatoes.
- These vegetables cook faster, so they go in later.
Step 14: Continue simmering uncovered for 10-12 minutes.
- Test doneness by piercing a potato cube with a fork—it should slide in easily but the potato shouldn’t fall apart.
- The green beans should be tender but still have a slight snap.
Phase 4: Final Touches (2 minutes)
Step 15: Remove the pot from heat and fish out those bay leaves with a spoon.
- Bay leaves add flavor during cooking but taste bitter if you bite into one.
- Discard them completely.
Step 16: Taste your soup and adjust seasonings as needed.
- Add more salt in 1/4 teaspoon increments if it tastes flat.
- A squeeze of fresh lemon juice brightens all the flavors.
Step 17: Stir in your fresh parsley right before serving.
- The residual heat will release the parsley’s fresh flavor without wilting it completely.
- Save a pinch for garnishing individual bowls.
Chef’s Notes: Pro Tips for Perfect Results
Vegetable Size Matters: Cut all your vegetables to similar sizes so everything cooks evenly. Chunks between 1/2 to 3/4 inch work best for this chunky vegetable soup recipe.
Don’t Rush the Simmer: Low and slow wins the race here. High heat makes vegetables mushy on the outside and hard in the center.
Broth Quality Counts: Using good-quality vegetable broth makes a huge difference. I prefer low-sodium so I can control the salt level myself.
Fresh Herb Upgrade: Swap dried herbs for fresh by using 3 times the amount. Add fresh thyme and oregano during the last 5 minutes of cooking.
Nutrition Information (Per Serving)
Calories: 215 | Protein: 6g | Carbohydrates: 38g | Fat: 11g | Fiber: 7g | Sodium: 680mg | Vitamin A: 145% DV | Vitamin C: 65% DV
Tasty Variations to Try
Mediterranean Twist: Add 1 cup of chickpeas and 1/2 cup of chopped Kalamata olives during the last 10 minutes. Finish with crumbled feta cheese and fresh basil. This version pairs beautifully with our carrot ginger soup for a complete soup spread.
Spicy Southwest Style: Stir in 1 diced jalapeño with the garlic, add 1 teaspoon of cumin with the other spices, and use fire-roasted corn instead of green beans. Top with avocado slices and tortilla strips.
Italian Garden: Replace green beans with chopped kale, add 1/2 cup of small pasta shells during the last 10 minutes, and stir in fresh basil instead of parsley. Serve with grated Parmesan cheese on top.
Hearty Bean Addition: Add 1 can of white beans or kidney beans for extra protein and creaminess. If you enjoy bean-based soups, try our coconut lentil soup for another satisfying option.
Storage & Reheating Guide
Refrigerator Storage: Cool your soup completely before transferring to airtight containers. It’ll stay fresh for 4-5 days in the fridge.
Freezer Storage: This soup freezes beautifully for up to 3 months. Leave 1 inch of headspace in containers since liquids expand when frozen.
Reheating Instructions: Warm refrigerated soup over medium-low heat, stirring occasionally, for 8-10 minutes. Add a splash of broth if it’s thickened too much. Microwave individual portions on high for 2-3 minutes, stirring halfway through.
Make-Ahead Tip: Prep all your vegetables the night before and store them in separate containers. When you’re ready to cook, everything goes together quickly.
Troubleshooting Common Problems
Problem: Soup tastes bland Solution: You probably didn’t add enough salt. Season in layers—after sautéing vegetables, after adding broth, and before serving. Don’t forget the tomato paste blooming step, which adds depth.
Problem: Vegetables turned mushy Solution: The heat was too high or you cooked them too long. Next time, maintain a gentle simmer where you see only occasional small bubbles. Harder vegetables like potatoes need the full cooking time, but tender ones like zucchini should go in later.
Problem: Soup is too thin and watery Solution: Simmer uncovered for an additional 10-15 minutes to evaporate excess liquid. Or mash a few potato pieces against the side of the pot to release starch, which naturally thickens the soup.
Problem: Vegetables are unevenly cooked Solution: Cut everything to uniform sizes next time. If some pieces are larger, they need more cooking time. Add larger, harder vegetables first and quicker-cooking ones later.
Problem: Soup tastes too acidic Solution: The tomatoes made it tangy. Balance acidity by stirring in 1/2 teaspoon of sugar or a pinch of baking soda. Both neutralize acidity without making the soup sweet.
Equipment Essentials
- Large Dutch oven or heavy-bottomed pot (6-quart minimum)
- Sharp chef’s knife for vegetable prep
- Cutting board (preferably two—one for vegetables, one for herbs)
- Wooden spoon for stirring without scratching the pot
- Measuring cups and spoons
- Can opener
- Ladle for serving
Alternative Equipment: No Dutch oven? A large stockpot works perfectly. Just make sure it has a thick bottom to prevent scorching.
Shopping List by Store Section
Produce Section
- 1 large yellow onion
- 3 medium carrots
- 3 celery stalks
- 4 garlic cloves
- 2 medium russet potatoes
- 1 large zucchini
- 1 cup green beans
- 1 bunch fresh parsley
Canned Goods Aisle
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 small can tomato paste
- 6 cups vegetable broth (low-sodium)
Spice Aisle
- Dried thyme
- Dried oregano
- Smoked paprika
- Bay leaves
Pantry Staples
- Olive oil
- Salt
- Black pepper
Success Secrets: Expert Tips
1. Layer Your Seasonings: Don’t dump all the spices in at once. Season after each cooking phase—this builds complex flavor that tastes professionally made.
2. Use Cold Broth: Adding cold or room-temperature broth to the hot pot prevents temperature shock that can make vegetables release water too quickly and turn mushy.
3. The Wooden Spoon Test: Your soup is ready when a wooden spoon dragged across the bottom of the pot leaves a trail that slowly fills back in. This means the soup has enough body.
4. Rest Before Serving: Let your finished chunky vegetable soup sit off the heat for 5 minutes before ladling. The flavors meld together, and the temperature becomes perfect for eating.
5. Garnish Like a Pro: Finish each bowl with a drizzle of good olive oil, a crack of fresh black pepper, and that reserved parsley. These final touches make restaurant-quality presentation at home.
Print this recipe, pin it for later, and get ready to make the best chunky vegetable soup you’ve ever tasted. Your kitchen will smell absolutely incredible.
