Why You’ll Love this Chunky Vegetable Soup
Why do homemade soups always taste better than store-bought? I think it’s the love we stir into each pot, plus the freedom to customize every spoonful.
This chunky vegetable soup celebrates texture—no immersion blender needed! Each bite delivers perfectly tender zucchini, sweet carrots, and cauliflower florets swimming in savory broth.
What I adore most? The versatility.
Feeling under the weather? Add extra dill. Need more substance? Toss in a parsnip. Want it richer? A dash more chicken powder works wonders.
Your kitchen, your rules. And those aromas? Pure comfort that fills your home.
What Ingredients are in Chunky Vegetable Soup?
Creating a hearty, chunky vegetable soup starts with gathering fresh, vibrant produce that maintains its texture during cooking. Unlike pureed soups, we’re celebrating the individual character of each vegetable here, letting them shine in every spoonful.
The beauty of this recipe lies in its simplicity—everyday ingredients transformed into something deeply satisfying through the magic of slow simmering.
- 3 zucchini, peeled
- 2 zucchini, unpeeled (for color contrast and texture variation)
- 3 large carrots
- 2 onions
- 1 bunch fresh dill
- 1 (8 ounce) bag cauliflower florets
- 1 parsnip
- Salt and pepper to taste
- Chicken soup powder (to enhance flavor)
- Water (enough to cover vegetables)
While the ingredient list is straightforward, there’s room for creativity based on what’s in your fridge. No parsnips? Try a potato instead. Watching sodium? Reduce the chicken powder and amp up the fresh herbs.
And speaking of herbs, don’t skimp on the dill—it adds a distinctive brightness that elevates this soup from good to memorable. For vegetarians, vegetable broth powder makes a perfect substitute for the chicken variety, maintaining that same depth of flavor without compromising dietary preferences.
How to Make this Chunky Vegetable Soup
Making this hearty chunky vegetable soup couldn’t be simpler, and that’s what makes it so perfect for busy weeknights or lazy Sunday afternoons.
Start by prepping all your vegetables—peel 3 zucchini while leaving 2 unpeeled for that lovely color contrast, then chop all 5 into substantial chunks rather than tiny pieces. Remember, we’re going for chunky here, not minced!
Continue by chopping 3 large carrots, 2 onions, your parsnip, and breaking the 8-ounce bag of cauliflower into bite-sized florets. The size matters; cut everything large enough to maintain its identity but small enough to fit comfortably on a spoon.
Place all these colorful chunks into a large pot—one with plenty of room for the vegetables to dance around a bit as they cook. Fill the pot about three-quarters full with water, making sure there’s enough liquid to cover all those beautiful vegetables.
Bring everything to a gentle boil, then reduce to a simmer and cook until the vegetables are tender but not mushy—you want them soft enough to yield to a spoon but still maintaining their distinct textures, which usually takes about 20-25 minutes.
While the soup simmers, rough-chop that bunch of fresh dill, saving some for garnish if you’re feeling fancy.
When the vegetables have reached that perfect tender-but-not-falling-apart stage, it’s time to season. Add salt, pepper, and chicken soup powder to taste, stirring gently to distribute the flavors without breaking up those gorgeous chunks.
Now, here’s where our recipe takes an interesting turn—unlike many chunky soups, this one calls for an immersion blender. But wait! Don’t purée the whole pot. Instead, give it just a few strategic pulses to thicken some of the broth while leaving plenty of those beautiful chunks intact.
This creates the perfect balance: a slightly thickened, flavor-infused broth surrounding those vibrant vegetable pieces. Stir in most of the fresh dill just before serving, allowing its bright flavor to perfume the entire pot.
Chunky Vegetable Soup Substitutions and Variations
While this chunky vegetable soup recipe is delicious as written, the beauty of homemade soup lies in its flexibility. I often swap zucchini for yellow squash when my garden overflows in summer, or trade cauliflower for broccoli when that’s what’s in my fridge.
No parsnips? Try turnips or potatoes instead. Fresh herbs make all the difference—if you don’t have dill, basil or thyme work wonderfully. Vegetarians can use vegetable broth powder instead of chicken.
For a heartier version, I sometimes toss in a can of white beans or chickpeas. The soup becomes a complete meal, perfect for those nights when comfort is calling.
What to Serve with Chunky Vegetable Soup
A good chunky vegetable soup deserves worthy companions on the table.
I love pairing mine with a crusty artisan bread for dipping into that savory broth. Those torn chunks soaking up all that vegetable goodness? Pure comfort.
For a heartier meal, grilled cheese sandwiches with sharp cheddar turn soup night into something special. A simple side salad with vinaigrette offers textural contrast.
When I’m feeling fancy, I’ll add a swirl of pesto or olive oil on top, maybe some freshly grated Parmesan.
My grandmother always served oyster crackers, and I’ve kept that tradition alive—some habits are worth keeping.
Final Thoughts
This chunky vegetable soup has become my kitchen comfort zone over the years.
There’s something deeply satisfying about transforming simple vegetables into a nourishing meal that warms both body and soul.
I’ve made this recipe through changing seasons and moods, sometimes following it precisely, other times adding whatever vegetables are wilting in my fridge.
What I love most? Its forgiving nature.
Forgot to peel a zucchini? No problem.
Want more dill? Go for it.
The immersion blender creates that perfect balance between smooth and chunky textures.
Your soup, your rules.
Chunky Vegetable Soup
Ingredients
Equipment
Method
- Prepare all vegetables: peel 3 zucchini while leaving 2 unpeeled for color contrast, then chop all 5 into substantial chunks.
- Chop the carrots, onions, and parsnip. Break the cauliflower into bite-sized florets.
- Place all vegetables into a large pot and fill with enough water to cover them about three-quarters full.
- Bring to a gentle boil, then reduce to a simmer and cook until the vegetables are tender but not mushy, about 20-25 minutes.
- While the soup simmers, rough-chop the fresh dill, reserving some for garnish if desired.
- When vegetables have reached perfect tenderness, season with salt, pepper, and chicken soup powder to taste.
- Use an immersion blender to give the soup just a few pulses, thickening some of the broth while leaving plenty of vegetable chunks intact.
- Stir in most of the fresh dill just before serving, reserving some for garnish if desired.
