Best 3 Chunky Vegetable Chilled Soup Recipes

Indulge in the refreshing taste of summer with our chilled chunky vegetable soup, a symphony of flavors and textures that will tantalize your taste buds. This delightful soup is packed with fresh, crisp vegetables, each contributing its unique flavor and nutritional value. From the sweet crunch of carrots and celery to the hearty bite of potatoes and green beans, every spoonful is a burst of garden goodness. Served chilled, this soup is perfect for those hot summer days when you crave something light and refreshing. And with its vibrant colors and inviting aroma, it's sure to be a hit at your next gathering.

This article features a collection of chilled chunky vegetable soup recipes, each with its own unique twist. Whether you prefer a classic recipe or something more adventurous, you'll find a recipe that suits your taste. From a traditional chunky vegetable soup made with fresh vegetables and a creamy broth, to a spicy Mexican-inspired version with a kick of chili and cumin, to a light and refreshing cucumber-based soup, these recipes offer a variety of flavors and textures to satisfy every palate. So gather your ingredients, grab a spoon, and let's dive into the delicious world of chilled chunky vegetable soup!

Here are our top 3 tried and tested recipes!

CHUNKY VEGETABLE SOUP (WITH ROASTED ROOT VEGGIES)

Chunky Vegetable Soup (With Roasted Root Veggies) image

This chunky vegetable soup combines lots of roasted root vegetables and hearty beans. It's a super super satisfying meal that tastes so delicous. The next time you're craving a little comfort, give this hearty soup a try. It's a winner every time!

Provided by Dawn | Girl Heart Food

Categories Lunch Main Course Soup

Time 1h

Number Of Ingredients 10

Ingredients

3 pounds root vegetables (peeled and cut into 1-inch cubes, about 10 cups (see "Notes" below))
5 cloves garlic (skins left on)
4.5 tablespoons olive oil (divided )
1 tablespoon minced fresh rosemary (leaves only) (or 1 teaspoon dried rosemary)
1 tablespoon minced fresh thyme (leaves only) (or 1 teaspoon dried thyme)
1 teaspoon salt (divided)
1 teaspoon freshly ground black pepper
1 yellow onion (peeled and diced)
1 (15-ounce) can no salt added navy beans (rinsed and drained)
4.5 to 5 cups low sodium vegetable broth (depending on the consistency you want)

Steps:

Preheat oven to 400 degrees Fahrenheit.
Place root veggies into a large bowl and add cloves of garlic, 3 tablespoons of olive oil, rosemary, thyme, 3/4 teaspoon each of salt and black pepper. Toss to combine.
Grab a large sheet pan sheet (or use two smaller ones) and spread 1/2 tablespoon of olive oil over to lightly grease. Spread veggies and garlic out onto the sheet pan and roast for 30 minutes or until tender, stirring halfway through cooking. Once veggies and garlic are cooked, carefully remove from the oven and set aside.
Then heat remaining 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring often, for 5 minutes or until tender.
Once the roasted garlic cloves are cool enough to handle, peel off skins and mash/chop the cloves.
Add roasted veggies to pot with onion, along with roasted garlic, beans, vegetable broth (I like to add 4.5 cups of broth. Use another 1/2 cup if you want a looser or thinner consistency) and remaining 1/4 teaspoon each of salt and black pepper. Stir to combine.
Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer (we are just heating up the broth and beans at this point). Cook for 8 to 10 minutes.
Optional: Remove about 1 cup of soup from the pot, place into a heat-safe container and carefully blend with an immersion blender. Stir back into pot of soup. Note: If you don't have an immersion blender, just mash some with a potato masher.
To serve, divide the soup into bowls and garnish (if desired) with your favourite soup toppings. Enjoy! Yields about 4 to 5 servings.

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Chunky Vegetarian Vegetable Soup (Fast and Easy) image

I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.

Provided by jbr319

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
½ onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 (15 ounce) can tomato sauce
4 carrots, peeled and cut into 1/4-inch rounds
2 baking potatoes, cut into bite-size pieces
1 cup frozen corn
1 cup frozen shelled edamame (green soybeans)
1 cup frozen sliced okra
2 leaves kale, roughly chopped
salt to taste
1 teaspoon ground black pepper

Steps:

Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g

CHUNKY ROOT VEGETABLE SOUP

Chunky Root Vegetable Soup image

A rich, smoky & warming broth with chunky vegetables; perfect for a bit of comfort on a rainy day!

Provided by katodavo89

Time 1h45m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Pre-warm a slow-cooker (approx. 3L capacity). Peel all your vegetables and cut into small chunks. Make the stock as per instructions.
Heat up the oil in a deep pan and fry off the onion
Add a knob of butter and allow the onion to brown before adding the garlic
Add the carrots, potatoes & parsnips and mix well
Season with salt, pepper & a very light sprinkle of smoked paprika
Cover the pan with a lid and leave to cook for a couple of minutes
Add a good squeeze (approx. 1 tbsp) of honey, stir well and cover again for a couple of minutes
Once the vegetables have started to soften, transfer to the slow cooker and pour in vegetable stock
Leave in the slow cooker on a high heat for around 1 hour, until the vegetables are slightly 'Al dente' (If you prefer completely soft veggies, leave for 1.5 hours). Season again with salt & pepper
Serve with crusty wholewheat bread and a generous sprinkle of cheddar cheese & black pepper in the middle for some rich melted goodness

Tips:

Prep your vegetables beforehand: Dice, chop, and slice your vegetables before you start cooking to save time.
Use a variety of vegetables: This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, zucchini, and tomatoes.
Don't overcook the vegetables: You want them to be tender but still have a bit of crunch.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a bit of acidity, such as lemon juice or vinegar, to brighten up the flavor.
Chill the soup thoroughly before serving: This will allow the flavors to meld and the soup to thicken.
Garnish the soup with fresh herbs or vegetables: This will add a pop of color and flavor.

Conclusion:

Chilled vegetable soup is a refreshing and flavorful soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With a little bit of planning, you can have a delicious and healthy soup on the table in no time. So next time you are looking for a light and easy meal, give chilled vegetable soup a try.