Forget delicate, refined soup. Chunky Vegetable Soup is all about big, bold pieces of vegetables you can actually see, taste, and enjoy. Each spoonful brings a different combination—maybe a chunk of potato, a slice of zucchini, a piece of carrot. It's rustic, it's satisfying, and it's exactly what you want when you're hungry for real food.
Why This Recipe Works
Large vegetable cuts are the key. When you cut vegetables into substantial chunks, they hold their shape during cooking and maintain distinct flavors. Each vegetable shines on its own while contributing to the whole. The tomato broth ties everything together without overwhelming the individual ingredients.
The Rustic Approach
This isn't a soup you'd see in a fine dining restaurant, and that's the point. It's farmhouse cooking—straightforward, unpretentious, and deeply satisfying. Think of it as the soup your grandmother might have made, where each vegetable was respected enough to keep its shape.
Step-by-Step Guide
Cut your vegetables into generous pieces—at least 1 inch, or even larger for potatoes. Start by sautéing the aromatics to build flavor, then add heartier vegetables first. Potatoes and carrots need more time than zucchini.
Simmer gently rather than boiling—a gentle simmer keeps vegetables intact. Add zucchini in the last 10 minutes so it stays tender but doesn't turn to mush. The vegetables should be fork-tender but still hold their shape.
Serving Suggestions
This soup demands crusty, rustic bread. Thick slices of sourdough or a hearty Italian loaf are perfect for soaking up the flavorful broth. A sprinkle of Parmesan and a drizzle of olive oil complete each bowl beautifully.
Variations to Try
- Beef stew style: Add cubed beef chuck for a heartier meal
- Italian: Add Italian sausage and fresh basil
- Greek: Add oregano, olives, and feta cheese
- Mexican: Add cumin, corn, and top with avocado
Chunky Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium-high heat. Add onion, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Add potatoes and broth. Add potatoes and garlic. Cook for 2 minutes. Pour in broth and diced tomatoes. Add rosemary, thyme, and bay leaf.
- Simmer. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are nearly tender.
- Add zucchini. Add zucchini and continue cooking for 10 minutes until all vegetables are tender but still hold their shape.
- Serve. Remove bay leaf. Season with salt and pepper. Serve garnished with fresh parsley and crusty bread.
Recipe Notes
- Keep vegetable pieces large—at least 1 inch
- Simmer gently to keep vegetables intact
- Add tender vegetables last to prevent mushiness
Frequently Asked Questions
How big should I cut the vegetables?
Cut vegetables into 1-inch pieces or larger. The goal is substantial chunks you can see and taste individually. Smaller pieces will disappear into the broth—that's not what we want here.
Why is this soup different from regular vegetable soup?
Most vegetable soups have finely diced vegetables. This rustic version keeps pieces large so you get a satisfying bite with distinct vegetable flavors and textures in each spoonful.
What broth works best?
Beef broth adds rich, savory depth that complements the hearty vegetables. Vegetable broth keeps it plant-based and lighter. Chicken broth is a nice middle ground.
Can I add meat?
This soup pairs wonderfully with stew meat, sausage, or shredded beef. Brown the meat first, then add the vegetables. The meat drippings add incredible flavor to the broth.
How do I prevent vegetables from falling apart?
Don't overcook—that's the key. Large cuts take longer to soften, so they hold their shape better. Add tender vegetables like zucchini last. Simmer gently rather than boiling vigorously.