Intro

A pipingly bowl of soup is so nostalgic, as it immediately transports you back to a warm family and neighborhood eatery. This is precisely the way I feel about the Frisch’s Vegetable Soup Recipe. It is also hearty, homely, and contains that type of homely warmth that warms you to the core.

You are already familiar with this soup, in case you have ever had a meal at Frisch’s Big Boy. It is not fancy, complicated, but it has that one, blameless, down-to-earth deliciousness that makes you regret having missed it before.

Filled with soothing vegetables, potato cubes, and that good country-style tomato-based broth- it is like a hug in a bowl.

The first time I decided to reproduce this legendary Frisch’s Vegetable Soup Recipe, I was not aware of what I would feel after making a simple pot of soup.

However, with the right amount of attempts, I got it right: the ideal mix of bitter tomato, sweet carrots, and nutritious broth. It is exactly like the one in the restaurant, perhaps even better since it is homemade.

So get your good-old pot and we shall make our final comfort soup– the one that fills your kitchen with the aroma of pure love.

What Is Frisch’s Vegetable Soup?

Vegetable Soup by Frisch’s is an age-old diner dish that has been filling bellies (and hearts) for decades. A soup that is served in the Big Boy restaurants that are operated under Frisch, this kind of soup is characterized by a thick texture, beautiful red broth, and perfectly spiced vegetable contents.

This is based on an ingredient of the tomato base, which is both savory and tangy, and boils a mash of soft vegetables, carrots, celery, peas, green beans, corn, potatoes, and cabbage cooked to perfection.

The fact that it all just fuses is what is really special. Every bite supplies you with a little of all that the sweetness of the carrots, the heartiness of the potatoes, and that rich homely flavor of the tomatoes, which holds it all together.

This is a light but very satisfying soup, unlike heavy and creamy ones. It is the ideal combination of the old-fashioned diner and the coziness of home-cooked meals.

The Narration of this Being Discovered by me.

The incident of the first taste of Frisch’s Vegetable Soup occurred totally by chance. I was taking a road trip several years back, going across the Midwest, when I saw that well-known Big Boy sign of Frisch about the smiling boy with the burger. I was hungry, it was a cold day, and I wanted something down-to-earth.

I did not have a burger that day. I ordered the soup. And what goodness– love at first sight.

Nothing was about it, and this is the beauty. The stock was salty, tangy, and the vegetables were soft yet not mushy and tasty. It was delicious, like what your grandma would cook on a Sunday afternoon. I remember my thought; I need to know how to make this.

So I, like any food-crazed cook, did what any food-crazed cook would do as soon as he got home, and I began to experiment. Once more, it took me a couple of rounds (not to mention a couple of batches which were too salty) before I produced the ideal homemade twist.

And now, this Vegetable Soup Recipe by Frisch is one of my staple recipes in the kitchen, especially on rainy days or when I want to have a taste of wistfulness in a bowl.

Equipment List

This Frisch’s Vegetable Soup Recipe does not require a lot of gadgets, but only the basics.

Huge Dutch oven or soup pot (5-6 quarts)
Silicone spatula or wooden spoon.
Sharp chef’s knife
Cutting board
Measuring cups and spoons
Ladle
Optional: Slower cooker or Instant Pot to keep and cook.

Ingredients

The simplicity of the Frisch’s Vegetable Soup Recipe is its beauty. Its ingredients are modest, and it is a well-composed dish.

For the Soup Base:

2 Tbs olive oil or butter.
1 medium onion, diced
2 cloves garlic, minced
2 celery stalks, diced
2 medium carrots, sliced
1 medium potato, diced
1 cup chopped cabbage
1 cup each green beans, sliced into 1-inch pieces.
1/2 cup uncooked corn kernels (fresh or frozen)
1/2 cup peas (fresh or frozen)
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth (or beef broth for richer flavor)
1 tablespoon tomato paste
1 teaspoon sugar (to maintain acidity)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1 bay leaf

Optional Add-ins:

pinch of red pepper flakes (to add some spiciness)
1/2 cup of well-cooked beef or shredded chicken, in case you want a richer one.

Instructions For Frisch’s Vegetable Soup Recipe

Sauté the Aromatics:

Heat up olive oil in a big pot on medium heat. Add garlic, onions, celery and carrots. Bake until the onions become clear and all smells delicious, say, 5 minutes.

Add the Base Ingredients:

Add tomato paste and cook for one more minute to enhance the taste. Thereafter, stir in diced tomatoes, broth, sugar, and spices (salt, pepper, paprika, thyme and bay leaf).

Add the Veggies:

Add potatoes, cabbage, green beans, corn, and peas. Blend and boil the soup.

Simmer Gently:

When the pot boils, turn down the heat to low, add a cover, and simmer for 25-30 minutes or till all the vegetables are soft and the flavors combine to make everything look perfect.

Taste and Adjust:

Remove the bay leaf and taste. Add or remove salt, pepper or a sweet. You begin to make it thicker, simmer some more, 5 minutes uncovered.

Serve Warm:

Serve in bowls, sprinkled with a sprig of parsley, or cracked pepper and on crackers, or with a warm roll in butter.

And here it is–a steamy pot of Frisch Vegetable Soup, just to make your soul feel better.

Flavor and Texture: What Makes It So Good

It is all in the layering of flavors, with the secret of this soup. The foundation is the onion, garlic and celery, the middle level is the tomato paste and the broth, and the last layer, top, is the mixture of vegetables giving the dish that good-good-good taste.

It is not a heavy soup, but is full bodied – with each bite you take, you get tender vegetables in a broth that is tangy and sweet and very savory. The potatoes are creamy and dairy-free, and the cabbage has a slight earthiness that puts everything in balance.

It reminds one that comfort food does not have to be dense; it only has to be sincere.

Why You’ll Love This Frisch’s Vegetable Soup Recipe

It’s light yet filling.
Cooks with pantry ingredients.
Vegetarian, of course (vegan, in case you do not use butter).
Easy to pack ahead meal – it is even better the next day!
Freeze and heat in the microwave during the hectic weekends.

I usually prepare a large amount of it and store it in small packs. During rush days, all I need to do is warm and reheat – ready-made homemade comfort.

Tips for the Best Frisch’s Vegetable Soup

Fresh vegetables should be used wherever possible. Frozen does not suffice; fresh is more texturizing.

Don’t overcook. You do not want vegetables to be mushy.
Add broth gradually. In case you prefer using a more viscous soup, begin with a smaller amount and gradually increase it.
Balance the acidity. The tomato base can be made too sharp, so a small spoon of sugar or honey is used to make it dull.
Rest before serving. Allowing a wait of 10 minutes before serving is a good idea, as the flavors merge well during this period.

Variations For Frisch’s Vegetable Soup Recipe You Can Try

Hearty Beef Version: Add 1/2 pound cooked ground beef or small cubes of beef to create a heartier, more diner-like soup.

Chicken Twist: Add glazed rotisserie chicken toward the end of the cooking.

Spicy Kick: Add a few drops of hot sauce or red pepper flakes.

Herb Upgrade: Add a handful of chopped parsley or basil to get a fresh burst of flavor.

Low-Carb Version: Omit the potatoes, and add more cabbage and zucchini.

How to Serve Frisch’s Vegetable Soup

This soup is a meal unto itself, but is a nice companion to:

Grilled cheese sandwiches
Garlic toast or stale baguette.
Balsamic salad (side salad).
Or, naturally, a Big Boy Burger by Frisch, if you are going the whole hog!

I like to eat it in big white bowls sprinkled with fresh parsley and a few crackers on the side – easy and good.

Storage and Freezing Tips

Refrigerate: Store in an airtight container for not more than 5 days.

Freeze: Freeze singly in portions of up to 3 months.

Reheat: Return to the stove or the microwave and warm gently. Splash of broth or water when it is excessive.

Pro tip: It only gets better after a day in the refrigerator – it is one of those soups that is even better the next day.

Why It’s Special to Me

The Frisch’s Vegetable Soup Recipe is something that reminds me that food does not necessarily have to be luxurious to be important. It is oddly satisfying that one can make something so basic and simple and wholesome to cook, since you know that you can give yourself the same diner atmosphere in your own kitchen.

It is a generational recipe – it is the type of soup your mother used to make, your grandmother mastered, and you will. It is a matter of tradition, comfort, and the love that is in every stir of the pot.

Final Thoughts

You can find a guilt-free, nutritious, and nostalgic soup with this Frisch’s Vegetable Soup Recipe. It is ideal during cold nights or on lazy Sundays or whenever you are simply in need of a bowl of something that makes you feel back home.

It tastes like love to serve, and you will behold, this straightforward diner-type soup tends to make people sit down at the table.