Cracker Barrel Vegetable Soup Copycat Recipe

This cracker barrel vegetable soup recipe gives you that thick, homey, vegetable-packed soup from the restaurant menu, made entirely in your own pot on a weeknight. It comes together in about an hour with simple pantry ingredients and no special equipment.

The broth is savory and slightly sweet from the carrots and corn, and the vegetables hold their shape without turning to mush. It’s the kind of soup you’ll make on a cold evening and eat for lunch the next two days.

Why I Love This Recipe

The broth here is genuinely good on its own. A base of diced tomatoes and vegetable broth gives it a mild acidity that keeps the whole thing from tasting flat.

What I keep coming back to is how forgiving it is. You can swap almost any vegetable and the soup still works, because the base does the heavy lifting.

It also reheats better than most soups. The potatoes don’t get gluey, and the broth stays clear.

Recipe Ingredients

• 2 tbsp olive oil – For sautéing the aromatics; butter works too
• 1 medium yellow onion, diced – Yellow onion gives the mildest sweetness
• 3 cloves garlic, minced – Fresh is best here
• 3 medium carrots, peeled and sliced into coins – About 1.5 cups sliced
• 3 stalks celery, sliced – Adds a gentle savory backbone
• 2 medium Yukon Gold potatoes, peeled and cubed into 3/4-inch pieces – Yukon Golds hold their shape better than Russets
• 1 cup frozen corn – Frozen works just as well as fresh here
• 1 cup frozen green beans, cut – Cut style blends in better than whole
• 1 can (14.5 oz) diced tomatoes, undrained – The liquid adds to the broth
• 6 cups vegetable broth – Low-sodium lets you control the saltiness
• 1 tsp dried thyme – Earthy and warm, pairs well with root vegetables
• 1 tsp dried parsley – Adds a mild herbal note
• 1/2 tsp onion powder – Deepens the savory base
• 1/2 tsp garlic powder – Works alongside the fresh garlic, not instead of it
• Salt and black pepper to taste – Season at the end when the flavors are set
• 1 tbsp tomato paste – Gives the broth a slightly richer, deeper color

Variations / Substitutions

• Chicken broth instead of vegetable broth – Makes the base richer and slightly meatier without changing the vegetable character.
• Add cooked shredded chicken – Stir in about 1.5 cups of rotisserie chicken in the last 5 minutes for a heartier bowl.
• Zucchini instead of green beans – Dice it small and add it in the last 10 minutes so it doesn’t go soft.
• Sweet potato instead of Yukon Gold – Adds a touch of sweetness and a deeper color to the broth.
• Add a parmesan rind – Drop one in while the soup simmers for a savory, slightly salty depth that does not make it taste cheesy.
• Make it spicy – Add 1/4 tsp red pepper flakes with the garlic for a gentle background heat.
• Canned green beans – Drain them and add in the last 5 minutes only, since they are already fully cooked.

If you like this, Cracker Barrel Chicken Noodle Soup is worth making next.

How To Make Cracker Barrel Vegetable Soup

Step 1: Sauté the Aromatics

Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, 3 sliced carrots, and 3 sliced celery stalks, and cook for 5 to 6 minutes, stirring occasionally, until the onion is translucent and the edges of the celery are just starting to soften.

Add the 3 cloves minced garlic and 1 tbsp tomato paste and stir everything together. Cook for 1 more minute until the tomato paste darkens slightly from bright red to a brick color and smells a little toasty. That step matters because it takes the raw edge off the paste and gives the broth a more rounded flavor.

Step 2: Build the Broth

Pour in the 6 cups vegetable broth and the full can of diced tomatoes including the liquid. Add 1 tsp dried thyme, 1 tsp dried parsley, 1/2 tsp onion powder, and 1/2 tsp garlic powder. Stir to combine, then raise the heat to medium-high and bring the pot to a boil, which takes about 5 to 7 minutes.

Once it boils, you will see the color shift from pale to a warm amber-orange as the tomatoes and spices disperse. That is what you want. Taste the broth now, before you add the remaining vegetables, and adjust with salt and pepper so the seasoning has a head start.

Step 3: Simmer the Potatoes

Add the 2 cubed Yukon Gold potatoes, reduce the heat to medium-low, and let the soup simmer uncovered for 15 minutes. The potatoes need a longer cook time than the other vegetables, so they go in first.

After 15 minutes, test a cube with a fork. It should slide in with only slight resistance, not be falling-apart soft. You want them just barely tender at this point because they will continue cooking in the next step.

Step 4: Fold in the Remaining Vegetables

Add the 1 cup frozen corn and 1 cup frozen green beans directly from frozen into the simmering pot. Stir once to distribute them, then cook for another 8 to 10 minutes over medium-low heat.

The soup is ready when the green beans are tender but not limp and the potatoes break cleanly when pressed with the back of a spoon. Taste one more time and adjust salt and pepper. The flavors will have tightened up, so even a soup that tasted bland 10 minutes ago often just needs a little more salt at this stage.

Step 5: Ladle and Garnish

Ladle the hot soup into bowls and finish each one with a small pinch of fresh or dried parsley on top. The broth should be a deep amber, the vegetables bright and distinct against it, with the corn and tomato pieces visible near the surface.

Recipe Tips

• Cut your potatoes consistently. Uneven cubes cook at different rates, so you end up with some mushy and some firm in the same bowl. Aim for 3/4-inch pieces across the board.
• Don’t skip tasting the broth before adding the vegetables. Once the soup is full of vegetables, it’s harder to gauge the seasoning level accurately.
• Low-sodium broth is worth using. The soup reduces slightly as it simmers, which concentrates the salt. Starting low gives you control.
• If the soup looks too thick after simmering, add up to 1 cup of water or extra broth. Yukon Golds release starch as they cook and can thicken the broth more than you expect.

Cook times by pot size and heat level:

How To Store

• Refrigerate – Store cooled soup in an airtight container for up to 4 days. The broth thickens slightly in the fridge as the potato starch settles, which is normal.
• Reheating – Reheat on the stovetop over medium heat for 5 to 7 minutes, stirring occasionally. Add a splash of broth or water if the consistency has thickened more than you like.

What To Serve With Vegetable Soup

Cornbread is the obvious match, and there is a real reason: the slight sweetness and crumbly texture soak up the tomato-based broth without competing with it. A thick slice of crusty sourdough works for the same reason, and the chew gives the soup something to push against. If you want to keep things light, a simple green salad with a sharp vinaigrette cuts through the savory, starchy broth and keeps the meal from feeling heavy.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes. Sauté the aromatics and tomato paste on the stovetop first, then transfer everything to a slow cooker and cook on low for 6 to 7 hours or high for 3 to 4 hours. Add the frozen corn and green beans in the last 30 minutes.

Can I freeze this soup?

Yes, though the potatoes will be softer after freezing and thawing. Freeze in portions for up to 3 months. If texture matters to you, leave the potatoes out before freezing and add freshly cooked ones when you reheat.

Can I use canned vegetables instead of frozen?

You can use canned corn and canned green beans. Drain both well and add them only in the last 5 minutes of cooking, since canned vegetables are already fully cooked and just need to be warmed through.

Does this soup thicken as it sits?

It does, noticeably so. The potato starch continues to release overnight in the fridge. Loosen it with a little broth or water when reheating and it comes right back to the right consistency.

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Cracker Barrel Vegetable Soup Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced into coins
• 3 stalks celery, sliced
• 2 medium Yukon Gold potatoes, peeled and cubed into 3/4-inch pieces
• 1 cup frozen corn
• 1 cup frozen green beans, cut
• 1 can (14.5 oz) diced tomatoes, undrained
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1 tbsp tomato paste

Method

 

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 6 minutes until the onion is translucent. Stir in the garlic and 1 tbsp tomato paste and cook for 1 more minute until the paste darkens to brick red.
2. Pour in the 6 cups vegetable broth and the full can of diced tomatoes. Add 1 tsp thyme, 1 tsp parsley, 1/2 tsp onion powder, and 1/2 tsp garlic powder. Bring to a boil over medium-high heat, about 5 to 7 minutes. Season with salt and pepper.
3. Add the cubed potatoes, reduce heat to medium-low, and simmer uncovered for 15 minutes until just barely fork-tender.
4. Stir in the 1 cup frozen corn and 1 cup frozen green beans. Cook for 8 to 10 minutes until the green beans are tender. Taste and adjust seasoning.
5. Ladle into bowls and finish with a pinch of parsley on top.

Notes

This soup keeps well and the flavor is actually better on day two once the broth has had time to settle. If you plan to make it ahead, slightly undercook the potatoes so they don’t get too soft after reheating. A parmesan rind simmered in the broth is worth trying if you have one on hand.