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’ve ever stood in front of your fridge wondering how to use up a jumble of veggies before they go bad, then this Kitchen Sink Veggie Soup Recipe is going to be your new best friend. I absolutely love this soup because it’s like a cozy, nourishing hug in a bowl that makes brilliant use of just about every vegetable you have lying around. It’s quick, forgiving, and super satisfying—trust me, your whole family will go crazy for it.

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Why You’ll Love This Recipe

Super Flexible: Use whatever veggies you have—no pressure to buy exact ingredients.
Quick & Easy: Ready in just about 30 minutes, perfect for busy days.
Vibrant Flavors: The blend of herbs and spices gives real depth, even with simple ingredients.
Kid-Friendly & Healthy: It’s a great way to sneak extra veggies onto everyone’s plate.

A white pot with two handles holds bright orange creamy soup, smooth and thick in texture, topped with small green herb leaves and scattered black pepper grains. The pot is placed on a white marbled texture surface. A wooden spoon with some soup on it lies below the pot, next to a white textured cloth on the right side. Above the pot, there are two stacked white bowls and a white pot lid resting on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Picking the right combo of vegetables is what makes this Kitchen Sink Veggie Soup Recipe so comforting. I like to use a balance of hearty and fragrant veggies, plus herbs that give it a lovely warmth without overpowering the natural flavors.

Olive oil: Use a good quality olive oil to gently soften and caramelize the veggies for a richer taste.
Onion: Adds subtle sweetness and a savory backbone.
Cauliflower florets: They break down nicely and make the soup creamy when blended.
Fennel bulb: Gives a mild anise flavor that’s unique and refreshing.
Carrots: Bring natural sweetness and a pop of color.
Tomato: Adds acidity and depth to balance the soup’s creaminess.
Yukon gold potatoes: Perfect for thickening the soup without flour or cream.
Salt & pepper: Essential for seasoning and bringing all the flavors together.
Garlic powder: A quick, easy way to add garlicky warmth without fresh garlic’s bite.
Dried thyme (or fresh herbs): Adds that comforting herbal note.
Red pepper flakes (optional): For a subtle heat that I love but feel free to skip.
Low-sodium chicken stock or veggie broth: Controls the saltiness and enhances flavor.

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

I love how this Kitchen Sink Veggie Soup Recipe invites you to customize based on what’s in your fridge or your personal taste preferences. It’s a forgiving recipe that truly welcomes experimentation.

Vegetarian or Vegan: Swap chicken stock with vegetable broth to make it vegan-friendly—I’ve made it countless times this way and it’s just as delicious.
Extra Protein Kick: Toss in cooked beans or lentils for a heartier meal. My family enjoys this twist, especially on chilly evenings.
Spice it Up: Add cayenne powder or fresh chili if you want more heat—just a pinch goes a long way.
Seasonal Veggies: Feel free to swap in kale, spinach, zucchini, or whatever veggies you want to clear out; just adjust cooking times accordingly.

How to Make Kitchen Sink Veggie Soup Recipe

Step 1: Sauté Your Veggies for Maximum Flavor

Heat up a large pot over medium-high heat and pour in the olive oil. Toss in the chopped onion, cauliflower florets, diced fennel, carrots, tomato, and potatoes along with the salt, pepper, garlic powder, thyme, and red pepper flakes if using. Stir everything often for about 7-10 minutes until the veggies start to soften and get a little color—that’s where a lot of the magic happens. Trust me, this step brings out incredible depth you don’t want to skip.

Step 2: Add Broth and Simmer

Pour in 6 cups of your stock (chicken or veggie) and bring the pot to a boil. Once it’s bubbling, reduce the heat to medium-low and let it simmer gently for 15-20 minutes. You’ll want the vegetables to become tender enough to blend easily but not mushy. I’ve learned from experience that simmering too long can flatten the soup, so keeping an eye on texture is key.

Step 3: Blend to Your Liking

Turn off the heat and grab your immersion blender—this is one of my favorite tools in the kitchen because it makes pureeing soup a breeze. Blend until you get your desired soup consistency: smooth and creamy or a bit chunkier if you prefer some bite. If you don’t have an immersion blender, carefully ladle chunks into a regular blender in batches. If the soup gets a little too thick for your taste, just stir in a splash more broth. Finish with an extra pinch of salt and pepper if it needs it, and you’re good to go!

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Pro Tips for Making Kitchen Sink Veggie Soup Recipe

Don’t Rush the Sauté: Slow cooking the veggies first unlocks sweetest flavors—be patient for best taste.
Adjust Liquid Gradually: Add stock a bit at a time after blending if soup is too thick; it’s easy to thin but hard to fix if too watery.
Use Fresh Herbs When Possible: Fresh thyme or parsley give a brighter flavor, but dried works perfectly in a pinch.
Freeze in Portions: Freeze in small containers for easy reheating—this soup tastes great even after freezing and thawing!

How to Serve Kitchen Sink Veggie Soup Recipe

A white bowl filled with smooth, bright orange soup sits on a round textured wooden board. The soup surface is creamy and topped with small green herbs and a sprinkle of black pepper. A triangular slice of white bread with creamy butter spread rests partially dipped on the soup’s edge. Two spoons with light wooden handles lie side by side on the board next to the bowl. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a handful of chopped fresh parsley or chives on top for a pop of color and freshness. A dollop of Greek yogurt or sour cream also adds a bit of creaminess and tang that I absolutely adore, especially when serving this soup in colder months.

Side Dishes

Pair this soup with some crusty bread, a grilled cheese sandwich, or my favorite quick garlic toast. The warm, crunchy sides balance the silky soup perfectly and make for a well-rounded meal.

Creative Ways to Present

For special occasions, I’ve served this soup in small ramekins topped with a swirl of pesto and toasted pumpkin seeds for extra texture. It’s such a fun way to impress guests without extra fuss!

Make Ahead and Storage

Storing Leftovers

After it cools, I transfer leftover soup to airtight containers and store it in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers often taste even better the next day.

Freezing

I’ve frozen this soup many times with great success. Portion it into freezer-safe containers or bags, leaving some room for expansion. When you thaw it, stir well to bring back its smooth texture.

Reheating

Reheat gently on the stove over low-medium heat, stirring occasionally to prevent sticking. If it’s too thick after reheating, just add a little broth or water to loosen it up without losing flavor.

FAQs

Can I use frozen vegetables for this soup?

Absolutely! Frozen veggies like cauliflower, carrots, and even potatoes work well in this soup. Just adjust the initial sauté time since frozen veggies may release more moisture—drain if needed before adding stock to keep the soup from getting watery.
How can I make this soup vegan?

Simply swap chicken stock with vegetable broth and make sure the toppings you use are plant-based. The flavors still shine bright and you get a hearty, vegan-friendly meal.
What if I don’t have an immersion blender?

No worries! Just transfer the cooked soup in batches to a regular blender. Work carefully to avoid splatters, blend until smooth (or chunkier if you like), then return to the pot. This works just as well.
Can I add protein to the Kitchen Sink Veggie Soup Recipe?

Definitely! Cooked beans, lentils, or shredded chicken are all great additions. Add them towards the end of cooking or stir them in after blending so they retain their texture.

Final Thoughts

This Kitchen Sink Veggie Soup Recipe has become a staple in my home because it’s just so darn easy and flexible—plus it feels like a little act of self-care to eat something nourishing and homemade after a busy day. If you’re looking for a delicious way to use up your leftover veggies and end up with a crowd-pleasing meal, give this recipe a try. I’m betting you’ll love it just as much as I do, and who knows, it might become your go-to comfort food too!