Soups & Stews
This copycat Frisch's vegetable soup delivers that iconic restaurant warmth right to your kitchen—creamy, aromatic, and packed with tender vegetables in a rich herb-infused broth. 🌟 I spent weeks perfecting the balance of savory chicken base, velvety texture, and those signature crispy croutons that make every spoonful irresistible.
The secret lies in layering flavors: caramelizing onions until deep golden, simmering herbs just enough to release their essence, and finishing with a touch of cream for that signature Frisch's silky mouthfeel.
The recipe starts with a simple but critical technique: sautéing vegetables in butter until they soften but still retain their shape, then building depth with garlic, celery, and carrots.
A slow simmer with chicken broth and fresh herbs (thyme, parsley, and bay leaf) infuses the liquid with restaurant-quality aroma, while a touch of cream at the end creates that signature velvety finish.
What sets this apart is the croutons—crispy, buttery, and perfectly seasoned to add texture without overpowering the delicate broth.
By the time you're done, you'll have a steaming bowl of soup that tastes just like the one from Frisch's—creamy yet light, packed with vegetables, and topped with golden croutons that crunch with every bite.
The broth is rich enough to satisfy but balanced enough to let the vegetables shine, making it a vegetarian-friendly option that still feels indulgent. This is the kind of soup that warms you from the inside out, perfect for chilly afternoons or when you crave comfort without compromise.
Ready in about an hour, this recipe scales beautifully for a crowd or meal prep. The leftovers actually taste better the next day as flavors meld further, proving this is a soup worth making twice. Let's recreate that Frisch's magic at home—step by step.
Ingredients for copycat frisch's vegetable soup
Sixteen ingredients. One steaming bowl of Frisch's magic at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Vegetable Broth 🥫 | 6 cups | Low-sodium, homemade preferred |
| Yellow Onions 🧅 | 2 whole | Medium, chopped fine |
| Carrots 🥕 | 4 whole | Medium, peeled and sliced |
| Celery Stalks 🌿 | 4 whole | Medium, chopped fine |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Unsalted Butter 🧈 | 4 tbsp | For sautéing vegetables |
| All-Purpose Flour 🌾 | ½ cup | For croutons |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Bay Leaves 🌿 | 2 whole | For simmering |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Bread Cubes 🍞 | 3 cups | Day-old crusty bread |
| Olive Oil 🫒 | 2 tbsp | For crouton crispiness |
The vegetable broth is the soul of this soup. Homemade is ideal—just simmer veggie scraps with herbs—but a quality low-sodium store-bought works too. Pacific Foods or Imagine brands are my go-tos for that clean, rich flavor. The onions, carrots, and celery should be chopped uniformly—about 1/4-inch pieces—so they cook evenly. Fresh thyme and parsley make all the difference; dried works in a pinch but fresh herbs add that restaurant-quality aroma. For the butter, European-style melts better than American, but don't stress if that's all you have.
No fresh herbs? Dried thyme at one-third the amount gets you close, but the parsley garnish is worth hunting down fresh for. The croutons need that crispy texture—day-old bread is key (toast stale bread if you're using fresh). Want extra flavor? Toss the bread cubes with garlic powder and dried parsley before baking. The heavy cream at the end is non-negotiable for that signature Frisch's silkiness—full-fat only. If you're watching calories, use half-and-half and add a splash of cream cheese for richness.
Broth keeps for 3 days in the fridge or 3 months frozen—perfect for batch cooking. Croutons stay crisp for 2 days if stored in an airtight container. I always double the crouton recipe because they disappear first. The soup actually improves overnight as flavors meld, so make extra if you can. For reheating, warm gently on the stove—never microwave, or the croutons turn soggy.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear by this recipe—just dice the onions, carrots, and celery once, dump them in, and let the broth do the work. My kids think I’m a magic soup fairy when I pull this off in 15 minutes.
- Garlic Bomb Depth: That slow-simmered garlic? Oh, it’s there—rich, toasty, and lingering in every spoonful. Honestly, I’d skip the fancy add-ins just to keep this flavor profile intact.
- Lunchbox Legend: Between us, this soup reheats like a dream and stays fresh for days. Pack it in thermoses for work or school, and no one will guess it’s just veggies and broth—until they ask for seconds.
- Pantry Superhero: Vegetable broth, a few root veggies, and garlic? That’s it. My grocery bill doesn’t flinch, and I still end up with enough for leftovers that taste better the next day. Budget win, flavor win.
Step-by-step instructions for Frisch's vegetable soup
Here's how to recreate Frisch's signature vegetable soup with rich herb-infused broth and perfectly crispy croutons.
🍳 Step 1: Sauté the Vegetable Base
Heat 2 tablespoons olive oil in a large pot over medium heat. Add 4 tablespoons unsalted butter and let it melt completely, creating a golden base. Add the 2 whole yellow onions, 4 whole carrots, and 4 whole celery stalks, all chopped fine as specified. Cook for 8-10 minutes until the vegetables soften and begin to release their natural juices.
Here's the thing—you want the vegetables to caramelize slightly at the edges. That's where all the flavor develops. Stir occasionally so nothing sticks to the bottom. If you notice the vegetables sticking, add a splash of vegetable broth to deglaze. The goal is to build a rich, flavorful base that will infuse into your soup.
👨🍳 Step 2: Build the Herb-Infused Broth
Pour in the 6 cups vegetable broth and add the 2 whole bay leaves, 1 teaspoon dried thyme, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Bring to a gentle boil, then reduce heat to low-medium and let it simmer uncovered for 20-25 minutes—until the vegetables are fork-tender and the flavors meld together beautifully.
While it simmers, you'll notice the broth develops a deep, aromatic scent. That's your cue the herbs are working their magic. I like to stir occasionally, especially in the first 5 minutes, to prevent any sticking and ensure even cooking. The bay leaves will infuse the broth with subtle earthy notes—don't skip them, even though you'll remove them later.
🔥 Step 3: Prepare the Crispy Croutons
In a separate bowl, toss the 3 cups bread cubes with 0.5 cup all-purpose flour, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Spread them in a single layer on a baking sheet and bake at 375°F for 12-15 minutes, stirring halfway through, until they're golden brown and crispy. Watch them closely—they go from perfect to burnt in seconds!
Here's a pro tip: I like to use day-old crusty bread for this step. It's already slightly dried out, which helps create that perfect crunch. If your bread cubes are fresh, you might need to bake them for an extra 2-3 minutes to achieve the same level of crispiness. The croutons should sound crunchy when you shake the pan.
🥘 Step 4: Finish the Soup with Cream and Garnish
Once the vegetables are tender, remove the bay leaves and stir in the 0.5 cup heavy cream and 4 cloves minced garlic cloves. Simmer for another 3-5 minutes until the soup reaches your desired consistency—it should be thick enough to coat the back of a spoon but still have a light, brothy quality. Taste and adjust seasoning if needed.
Ladle the soup into bowls and top each serving with the crispy croutons and 0.25 cup chopped fresh parsley. The contrast of the warm, creamy soup with the cool, crunchy croutons is what makes this recipe so special. Serve immediately while the croutons are at their crispest and the soup is steaming hot.
Pro Tips For Making Copycat Frisch'S Vegetable Soup
- SWEEAT THE ONIONS FIRST: I learned this the hard way—rushing the onions in Frisch’s soup turns them into mushy wallpaper paste. Cook them over medium-low heat for 8-10 minutes until they’re golden and translucent, stirring occasionally. That slow caramelization builds the soup’s depth before you even add the broth.
- CHOP CELERY AND CARROTS UNIFORM: No one wants a soup where half the celery stays rock-hard while the carrots turn to mush. Cut both into ¼-inch dice—same size, same shape. This ensures even cooking and that perfect balance of texture Frisch’s soup nails.
- SALT THE BROTH AFTER SIMMERING: The recipe likely calls for seasoning the broth first, but resist the urge. Taste it after the soup simmers for 15 minutes—vegetables release water and flavors shift. You’ll need less salt later, and the balance will be spot-on.
- SAVE TIME WITH FROZEN VEGETABLES: Does it look weird? Yes. Does it work? Every single time. Swap fresh carrots and celery for frozen diced versions—no chopping, and they soften faster. Just toss them in with the onions and let the broth do the work. (Your future self will thank you.)
Perfect pairings for copycat frisch's vegetable soup
Bread Pairings
This soup pairs beautifully with crusty Italian bread—think a warm ciabatta roll or a baguette slice from your local bakery. The bread soaks up the creamy broth while adding a satisfying chew.
I love using day-old sourdough because it's sturdy enough to handle the soup's richness without falling apart. For extra authenticity, toast the bread lightly before serving to enhance its texture. 🥖
Cheese Boards
Turn your soup into a full meal by serving it alongside a simple cheese board. I recommend aged cheddar, brie, and goat cheese for their creamy textures that complement the soup's broth.
Add a few walnuts or almonds for crunch and fig jam for a touch of sweetness that balances the savory flavors. The contrast of cool cheese against the warm soup is pure comfort. 🧀
Light Salads
A crisp arugula salad with lemon vinaigrette cuts through the soup's richness perfectly. Toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, and a pinch of salt.
Top with shaved Parmesan for a salty bite. The peppery greens refresh your palate between spoonfuls of creamy soup. ✨
Wine Pairings
A crisp Sauvignon Blanc from New Zealand or a Chardonnay with subtle oak notes elevates this soup. The acidity in Sauvignon Blanc cleanses your palate, while Chardonnay's creaminess mirrors the soup's texture.
For red wine lovers, a light Pinot Noir works surprisingly well—its earthy notes complement the herbs in the broth. 🍷
Herbal Teas
Pair your soup with a warm cup of chamomile tea or peppermint tea for a soothing combination. The floral notes of chamomile enhance the soup's herbal flavors, while peppermint adds a refreshing twist. Both teas are caffeine-free, making them perfect for cozy after-dinner moments. 🍵
Crunchy Add-Ins
For extra texture, add toasted breadcrumbs or crispy fried shallots to your bowl before serving. Toss 2 tbsp panko breadcrumbs with 1 tbsp melted butter and toast in a dry pan for 2-3 minutes until golden. The nutty crunch contrasts beautifully with the creamy soup. 🌟
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
For a lighter version, substitute the ½ cup heavy cream with ½ cup coconut milk or ¼ cup Greek yogurt plus ¼ cup vegetable broth. The soup will still be creamy but with a slightly different texture. If you want to keep it vegetarian but richer, try ¼ cup cream cheese blended into the broth at the end. The key is to maintain that velvety finish—just adjust seasoning to taste.
How do I keep the croutons crispy when reheating?
Croutons lose their crunch when reheated, but you can revive them! Spread cooled croutons on a baking sheet and bake at 350°F for 3-5 minutes until crispy again. For the soup itself, reheat only the broth separately and stir in the croutons just before serving. If you're making this ahead, store croutons and soup components separately and assemble fresh—this keeps everything at its best.
What vegetables can I swap in for a seasonal version?
This recipe works beautifully with seasonal produce! Try swapping carrots for sweet potatoes (add them with the broth), celery for leeks (sauté longer), or onions for shallots (they add a milder, sweeter note). For winter, add diced butternut squash or kale (massage it first to soften). Summer calls for zucchini or green beans—just reduce simmer time by 5 minutes since they cook faster.
Is this soup gluten-free?
Not as written, but it's easy to adapt! Skip the flour in the croutons and use gluten-free bread cubes instead. For the broth, ensure your vegetable broth is certified gluten-free (many brands are). The rest of the recipe is naturally gluten-free. If you want extra flavor in the croutons, toss them with gluten-free breadcrumbs and olive oil before baking. The texture will be slightly different but still delicious!
Why does my soup taste bland compared to Frisch's?
Frisch's soup packs depth from slow simmering and layered flavors. To match it, try these fixes: Toast your spices (bloom thyme and bay leaves in butter for 30 seconds before adding broth), use homemade broth (roast veggie scraps for extra caramelization), and add a pinch of sugar (½ teaspoon) to balance acidity. Finally, taste as you go—adjust salt in three stages: after sautéing, after simmering, and before serving. Patience is key!