You know that moment when your garden is overflowing with vegetables, and you are not sure what to do with all of them? That is exactly where I found myself last week. My backyard was full of ripe tomatoes, fresh corn, and zucchini.
So, I thought, why not make something cozy and tasty with it all? And give the Ponderosa Steakhouse Vegetable Soup Recipe a shot. It is one of those soups that feels comforting and cozy, rich, fulfilling, and packed with flavor.
What makes this Copycat Recipe better?
You might wonder why I attempted this Copycat Recipe when I could go to Ponderosa Steakhouse. The explanation is straightforward: the homemade version is better because you have control over the ingredients.
Making it at home lets you enjoy healthy food without leaving. You can adjust the recipe to suit your taste, like adding more vegetables, skipping the cheese, or using vegetable broth instead of chicken broth. This way, you avoid extra salt and unnecessary ingredients.
But I do always respect the original recipe at Ponderosa Steakhouse, you know how comforting and rich it tastes, and I thank them for inspiring this bowl of joy.
Ponderosa Steakhouse Vegetable Soup Ingredients
- 1 tablespoon extra-virgin olive oil: This adds a smooth, rich base to start cooking the veggies.
- 1 medium onion chopped: Any type, yellow, white, or red. Onions give a sweet and savory flavor.
- 2 cups peeled, diced tomatoes: Fresh tomatoes make the soup bright and tangy. Canned diced tomatoes (drained) are a great substitute if fresh ones are not available.
- 2 medium zucchinis chopped: Zucchini adds a mild, tender texture.
- 2 cloves of minced garlic: Garlic brings a bold, savory kick. If fresh garlic is not handy, use ½ teaspoon garlic powder.
- 4 ears of corn, kernels cut off: Fresh corn adds sweetness and a bit of crunch. Frozen or canned corn (about two cups) works in a pinch, just drain canned corn first.
- ½ cup fresh basil, chopped: Basil gives a fresh, herby flavor. If you do not have fresh, use 1 tablespoon dried basil or swap with parsley.
- ¼ cup grated Parmesan cheese (optional): This adds a nutty, creamy touch. Leave it out for a dairy-free version or use nutritional yeast for a cheesy flavor.
- 4 cups low-sodium chicken broth: This keeps the soup light and flavorful. Vegetable broth or water can be used for a vegetarian version.
- Salt and black pepper: These bring all the flavors together. Add to taste, starting with a pinch of each.
Variation Ideas
- If you do not have olive oil, vegetable oil, or butter, it works too.
- If you are out of onions, try ½ cup of chopped leeks or shallots.
- Zucchini Swap with yellow squash or eggplant for a similar vibe.
Kitchen Tools You Will Need
- Large soup pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Grater (for Parmesan)
How To Make Ponderosa Steakhouse Vegetable Soup
Step 1: Sauté the Onion
Start by heating your soup pot over medium-high heat. Add the olive oil and let it warm up. Toss in the chopped onion with a pinch of salt. Stir it around and let it cook for about 5 minutes until it turns soft and see-through.
Step 2: Add Tomatoes, Zucchini, and Garlic
Once the onion looks good, add the diced tomatoes, chopped zucchini, and minced garlic. Sprinkle in a little more salt and some black pepper. Stir everything together and let it cook for 4 minutes. This helps the veggies soften and mix their flavors.
Step 3: Pour in the Broth
Now pour in the chicken broth (or veggie broth or water). Turn the heat up to high and bring it all to a boil. Once it is bubbling, lower the heat to a simmer.
Step 4: Add Corn and Basil
Stir in the corn kernels and chopped basil. These two bring the soup to life; sweet corn and fresh basil are a match made in heaven. Let it simmer for another 5 minutes.
Step 5: Add Parmesan (Optional)
If you are using Parmesan cheese, stir it in now. It melts into the soup and gives it a rich, nutty flavor. If you want to keep it dairy-free, skip this step or serve the cheese on the side.
Step 6: Final Simmer and Serve
Let the soup simmer for a few more minutes until the zucchini is fork-tender. Taste and adjust the salt and pepper if needed. Then ladle it into bowls and enjoy!
Chef’s Note + Tips
- Use fresh corn for the best pop, but frozen works too.
- Want more protein? Add cooked ground beef or beans.
- For extra flavor, toss in a bay leaf while simmering.
- A splash of tomato juice adds tanginess.
- Serve with crusty bread or crackers for a full meal.
- Do not skip sautéing the onions; it adds a lot of sweetness.
- Stir the soup often while simmering to keep flavors even.
- Basil is best added at the end to keep its fresh taste.
- Adjust salt carefully since broth can be salty.
Make Ahead & Storage Tips
This soup stays well in the fridge for up to 4 days. Just store it in a sealed container. You can also freeze it for up to 2 months. Let it cool first, then pour into freezer-safe bags or containers.
To reheat, warm it on the stove over low heat or microwave it in short bursts. If it is too thick, add a splash of broth or water.
If the soup smells sour, looks slimy, or has mold, it is time to toss it. Always check before eating leftovers.
What to Serve with the Ponderosa Steakhouse Vegetable Soup
This soup is super versatile and tastes amazing with the right sides.
- Crusty Bread: A slice of warm, crusty bread is perfect for dipping. The bread soaks up the broth, making every bite delicious. Toast it lightly for extra crunch.
- Grilled Cheese Sandwich: Gooey grilled cheese pairs well with the soup’s veggies. The cheesy richness balances the light broth. Serve it hot for the best taste.
- Green Salad: A simple salad with lettuce, cucumber, and a light vinaigrette adds freshness. It complements the soup’s heartiness without being too heavy.
- Garlic Breadsticks: These are great for soaking up the broth. The garlic flavor adds a fun twist to the meal. Serve warm for maximum yum.
- Roasted Potatoes: Crispy roasted potatoes add a hearty side. Their starchy texture pairs well with the soup’s light veggies. Sprinkle with herbs for extra flavor.
Ponderosa Steakhouse Vegetable Soup Recipe
Ingredients
Equipment
Method
- Start by heating your soup pot over medium-high heat. Add the olive oil and let it warm up. Toss in the chopped onion with a pinch of salt. Stir it around and let it cook for about 5 minutes until it turns soft and see-through.
- Once the onion looks good, add the diced tomatoes, chopped zucchini, and minced garlic. Sprinkle in a little more salt and some black pepper. Stir everything together and let it cook for 4 minutes. This helps the veggies soften and mix their flavors.
- Now pour in the chicken broth (or veggie broth or water). Turn the heat up to high and bring it all to a boil. Once it is bubbling, lower the heat to a simmer.
- Stir in the corn kernels and chopped basil. These two bring the soup to life; sweet corn and fresh basil are a match made in heaven. Let it simmer for another 5 minutes.
- If you are using Parmesan cheese, stir it in now. It melts into the soup and gives it a rich, nutty flavor. If you want to keep it dairy-free, skip this step or serve the cheese on the side.
- Let the soup simmer for a few more minutes until the zucchini is fork-tender. Taste and adjust the salt and pepper if needed. Then ladle it into bowls and enjoy!
Notes
Ponderosa Steakhouse Vegetable Soup FAQs
Here, we’ve got you covered with some common questions that people often ask.
1. Can I make this vegetarian soup?
Yes! Just use veggie broth and skip the Parmesan cheese. You will still get tons of flavor from fresh veggies and basil.
2. Can I add protein to this soup?
Yes! You can toss in cooked chicken, shredded turkey, or even beans like white beans or chickpeas for extra protein. Add them when you add the corn and basil, so they warm through without overcooking.
3. How much protein do I add to this soup?
About 1 to 2 cups of protein are enough for a hearty batch without overpowering the veggies.
4. How do I peel fresh tomatoes easily?
Boil them for 30 seconds, then drop them in chilly water. The skin will slide right off. Or just use canned tomatoes to save time.
5. How can I make this soup in a slow cooker?
To make it in a slow cooker, sauté the onion, garlic, tomatoes, and zucchini in a pan first, then transfer them to the slow cooker. Add the broth, corn, and basil, then cook on low for 4–6 hours or high for 2–3 hours.
6. Is this soup good for people on a diet?
This Ponderosa Steakhouse Vegetable Soup is healthy! It is packed with vegetables and is low in calories and fat, especially if you use water or low-sodium broth and skip the cheese. It is a smart choice for a light lunch or dinner.
7. What is the best way to thicken the soup?
Let it simmer uncovered for a bit longer, or mash some of the veggies with a spoon. You can also stir in a spoonful of tomato paste.
This Ponderosa Steakhouse Vegetable Soup Recipe is one of my favorite ways to use up summer veggies and make something warm and tasty. It is easy, healthy, and full of flavor. Try it and let me know how yours turns out. You are going to love it!
