Name: Kitchen Sink Veggie Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 onion, chopped; 1 head cauliflower, cut into florets; 1 fennel bulb, diced; 4 large carrots, peeled and diced; 1 large tomato, diced; 2 medium Yukon gold potatoes, diced; 2 teaspoons salt, plus more to taste; ½ teaspoon pepper; 2 teaspoons garlic powder; 1 teaspoon dried thyme (or 2 teaspoons fresh herbs); ¼ teaspoon red pepper flakes (optional); 2 tablespoons olive oil; 6-8 cups low-sodium chicken stock (or vegetable broth)

If you’re like me, sometimes you open the fridge and want to toss all the veggies you have on hand into one comforting, cozy bowl of soup. Well, this Kitchen Sink Veggie Soup Recipe is exactly that kind of magic – a hearty, flavorful blend of whatever veggies you’ve got lurking in the back of your crisper drawer that comes together fast and fills your kitchen with the most wonderful aroma. I absolutely love how this soup turns out creamy yet chunky, nourishing, and so satisfying especially on chilly evenings or when you need a quick, wholesome meal. Stick around, because I’ll share tips that’ll make this your go-to recipe, no matter your veggie stash!

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Why You’ll Love This Recipe

Flexible & forgiving: You can use almost any vegetables you’ve got on hand, making it perfect for cleaning out the fridge.
Quick & easy: From chopping to bowl in about 30 minutes, it’s perfect for busy weeknights or lazy weekends.
Hearty and nourishing: Thanks to potatoes, cauliflower, and fennel, it’s a filling and comforting meal that warms you from the inside out.
Customizable texture: Blend it smooth or leave it chunky—you get to decide how you like it best.

A white pot filled with thick bright orange soup sits on a white marbled surface. The soup is smooth and creamy with small green herb leaves and black pepper sprinkled on top. Next to the pot is a wooden spoon that has some of the soup on it. A white lid with a handle rests nearby, and a soft white cloth is on the right side of the scene. In the upper part of the image, white stacked bowls are partly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient in this Kitchen Sink Veggie Soup Recipe adds a layer of flavor and texture that’s just delicious. The beauty is in the balance—some soft, some firm veggies, plus herbs and spices that bring it all together. Here are a few tips to help you choose and prep your ingredients the best way.

Olive oil: Use good-quality extra virgin olive oil for the first sauté to develop deep flavors.
Onion: Yellow or sweet onions work best to add a natural sweetness and depth.
Cauliflower: Adds creaminess when blended without overpowering other veggies.
Fennel bulb: Brings a subtle anise flavor that makes this soup uniquely aromatic.
Carrots: Their natural sweetness complements the fennel and tomato beautifully.
Tomato: Offers slight acidity which brightens the soup’s overall flavor.
Yukon gold potatoes: Perfect for thickening the soup and keeping texture silky.
Salt and pepper: Essential for enhancing flavors; start with a little and adjust.
Garlic powder: Adds a gentle punch without overpowering fresh garlic’s sharpness.
Dried thyme (or fresh herbs): Provides an earthy note that binds all veggies together.
Red pepper flakes (optional): Just a pinch for a subtle kick if you like a bit of heat.
Low-sodium chicken stock or veggie broth: Start with 6 cups—you can always add more for desired consistency.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Kitchen Sink Veggie Soup Recipe is how flexible it is. Feel free to swap out veggies based on what you have or the season—making it truly your own.

Plant-based version: Use vegetable broth instead of chicken stock; it’s just as flavorful and perfect for vegans or vegetarians.
Add greens: For extra color and nutrition, stir in chopped kale or spinach a few minutes before the soup finishes cooking.
Spicy kick: If you love spice like I do, add a bit more red pepper flakes or a dash of cayenne.
Protein boost: Toss in cooked beans, lentils, or shredded chicken to turn this into a heartier meal.
Seasonal swaps: In the summer, zucchini and corn work great; in fall, try sweet potatoes and parsnips.

How to Make Kitchen Sink Veggie Soup Recipe

Step 1: Sauté Your Veggies to Bring Out Their Best

Heat a large pot over medium-high and add your olive oil. Toss in the onion, cauliflower, fennel, carrots, tomato, and potatoes along with salt, pepper, garlic powder, thyme, and optional red pepper flakes. I find cooking the veggies for 7 to 10 minutes until they soften slightly but don’t brown really sets a vibrant vegetable foundation and starts to meld the flavors beautifully. Stir frequently so nothing sticks—this is the base layer of deliciousness!

Step 2: Add Broth and Simmer

Next, pour in 6 cups of low-sodium chicken stock or veggie broth. Bring the mixture to a boil, then lower the heat to medium-low and let it simmer for about 15-20 minutes. At this point, all the flavors really begin to marry, and the veggies become tender enough for blending. Keep a close eye and test tenderness with a fork—you want everything tender but not mushy.

Step 3: Blend to Your Preferred Texture

Turn off the heat and use an immersion blender to puree the soup right in the pot. I usually blend just enough to smooth it but keep some chunks for texture, but you can blend it fully silky if that’s what you prefer. If you don’t have an immersion blender, no worries! Transfer the soup in batches to a traditional blender. If you find the soup too thick after blending, stir in more broth to reach that perfect pourable consistency. Taste and adjust salt and pepper as needed—seasoning is key here.

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Pro Tips for Making Kitchen Sink Veggie Soup Recipe

Choosing Veggies: I always go for a mix of starchy and softer veggies to get a creamy yet chunky texture—cauliflower and potatoes work wonders for this.
Avoiding Overcooking: Keep an eye during simmering so veggies don’t get too mushy before blending; it helps keep flavors fresh.
Blending Tips: If blending in a traditional blender, don’t fill it more than halfway and pulse in batches for safety and smoothness.
Adjusting Consistency: Adding broth gradually post-blend means you won’t accidentally end up with soup that’s too thin or thick.

How to Serve Kitchen Sink Veggie Soup Recipe

A creamy orange soup fills a white bowl, smooth in texture with small black pepper specks and green herb leaves sprinkled on top. A slice of white bread with butter is placed sitting on the edge of the bowl, partly resting on the soup. The bowl sits on a light wood chopping board with two silver spoons featuring wooden handles placed side by side next to it. In the corner, a white pitcher is pouring a light cream sauce onto a small bowl with a white marbled texture beneath it. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of finishing this soup with a spoonful of fresh herbs like chopped parsley or a sprinkle of parmesan cheese for a savory hit. Sometimes I add crunchy toasted pumpkin seeds or a drizzle of extra virgin olive oil. For spice lovers, a dusting of smoked paprika or chili flakes elevates it beautifully. These simple touches turn a humble soup into something just a bit more special.

Side Dishes

This soup pairs wonderfully with crusty bread like a baguette or sourdough for dipping. I also love serving it with a light salad — something fresh and tangy to complement the warm, hearty soup. A grilled cheese sandwich is a classic side that my family can’t get enough of here.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in mini pumpkin bowls—super festive and fun. Another idea I adore is layering the soup with dollops of herbed crème fraîche or a swirl of pesto and freshly cracked black pepper for an elegant look that tastes as good as it looks.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge, and it stays fresh for about 3-4 days. To keep the best flavor, I wait to add garnishes until reheating and eating. I often portion the soup into smaller containers for easy weekday lunches.

Freezing

This soup freezes beautifully and is perfect for batch cooking. I let it cool completely, then freeze in portioned freezer bags or containers. When you thaw it, just stir well, as it might separate slightly but easily comes back together on reheating.

Reheating

Reheat the soup gently on the stove over medium-low heat, stirring occasionally. Adding a splash of broth or water can help restore the original texture if needed. Avoid microwaving too long without stirring, so it heats evenly and doesn’t dry out.

FAQs

Can I make this Kitchen Sink Veggie Soup Recipe vegan?

Absolutely! Simply swap the chicken stock for vegetable broth, and this soup is 100% vegan-friendly without sacrificing any flavor or heartiness.
How thick should I make the soup—should it be chunky or smooth?

It’s totally up to you! I enjoy blending some of the soup smooth while leaving bits of vegetables for texture. Using an immersion blender allows you to control this perfectly.
What can I substitute if I don’t have fennel bulb?

If fennel isn’t available, you can skip it or substitute with celery for crunch, though the distinctive anise flavor will be missing. I sometimes add a pinch of fennel seeds if I have them.
Can I prepare this soup in advance?

Yes! This soup tastes even better the next day after flavors have had time to meld. Make it ahead, store in the fridge, and reheat gently when ready to eat.

Final Thoughts

There’s something so wonderfully satisfying about making a soup where you literally throw in a little bit of “everything” and end up with a bowl full of comfort and flavor. This Kitchen Sink Veggie Soup Recipe has become a family favorite and my go-to when I’m short on time or ingredients. It’s nourishing, adaptable, and always hits the spot. If you haven’t yet, I highly encourage you to give it a try—you might find it’s the *best* way to turn random veggies into a bowl of pure happiness.