There’s something so comforting about a bowl of chunky vegetable soup, especially when it’s quick to make and packed with wholesome ingredients.
This easy recipe is perfect for using up whatever veggies you have in the fridge or freezer, making it both budget-friendly and satisfying.
Best of all, it’s made in a soup maker — ideal for a fuss-free lunch or light dinner.
What You Need To Make Chunky Vegetable Soup
I loosely followed the chunky vegetable soup from the inspiration guide that came with the Ninja Soup Maker.
👉 For a quick summary of ingredients and instructions, scroll to the bottom for the printable recipe card.
Onion
Peeled and roughly chopped. Onion adds depth and sweetness to the soup base.
Carrot
Peeled and chopped into chunks. Carrots add colour, natural sweetness, and a boost of nutrients.
Celery
Adds an earthy flavour and balances out the sweeter vegetables. Slice into chunks.
Sweet Potato
A great thickener with a natural sweetness. Peel and chop into similar-sized pieces for even cooking.
Courgette
Mild and soft when cooked, courgettes blend nicely with the other veggies. Chop into even chunks.
Frozen Sweetcorn
Adds a pop of sweetness and texture. No need to defrost — just throw it in frozen.
Vegetable Stock Pot
For a rich, savoury base. You can also use a stock cube if that’s what you have.
Sea Salt, Black Pepper & Italian Seasoning
Simple seasonings to lift the flavour. Adjust to taste — the Italian herbs add a lovely aromatic touch.
💡Note
You don’t need to use the exact same vegetables as above. You can change them up according to what you have, just stick to about 400g – 600g worth in total.
Making It
Step 1: Load Up the Soup Maker
Start by adding all the chopped veggies to your soup maker — onion, carrot, celery, sweet potato, courgette, and sweetcorn. Try to keep the chunks roughly the same size so they cook evenly. Pop in the vegetable stock pot, sprinkle over the seasonings, and pour hot water up to the line.
Step 2: Select the Chunky Setting
Close the lid and select the CHUNKY soup setting. On most soup makers, that’s about 30 minutes of cooking time.
Step 3: Taste and Tweak
Once the cycle is done, open the lid carefully and give it a good stir. Have a taste and adjust the seasoning if you like — maybe a touch more salt or pepper. At this stage I usually like to give the soup a quick pulse or very short blend to change the consistency slight, but you don’t need to do this if you’re happy with it.
Step 4: Serve It Up
Ladle the soup into bowls and serve it warm. If you fancy, top with a handful of chopped parsley, croutons, a swirl of cream, or a bit of grated cheese for extra flavour.
More Recipe Tips
- 🧊 Freezing: This soup freezes well. Let it cool completely, portion it into containers, and freeze for up to 3 months.
- 🥦 Vegetable Swaps: Feel free to use whatever vegetables you have on hand — just aim to keep the total volume about the same.
- 🍞 Serving Suggestion: Delicious on its own or served with crusty bread or a grilled cheese sandwich.
More Chunky Soup Recipes You Might Like
Chunky Vegetable Soup in a Soup Maker
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Ingredients
- 1 onion peeled and cut into 2.5cm pieces
- 75 g carrot peeled and cut into 2.5cm pieces
- 75 g celery cut into 2.5cm pieces
- 75 g sweet potato peeled and cut into 2.5cm pieces
- 100 g courgette cut into 2.5cm pieces
- 50 g frozen sweetcorn
- 1 vegetable stock pot
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
Instructions
- Add all the ingredients to your soup maker in the order listed.
- Select the CHUNKY soup setting and start the program.
- Once the cycle is complete, check seasoning. At this stage you can optionally give the soup a quick pulse or very short burst by pressing the blend button. This will change up the consistency so that it is still chunky but has a little more texture. Optionally, garnish with croutons, fresh herbs or a sprinkle of cheese.
Video
Notes
- You can swap the vegetables for whatever you have on hand — just keep the total volume similar.
- For extra protein, stir through a drained tin of lentils or beans at the end.
- This soup keeps well in the fridge for 2–3 days and also can be frozen.
Nutrition information is automatically calculated, so should only be used as an estimate.