Giada’s Rustic Vegetable and Polenta Soup is the ultimate cozy bowl, packed with hearty veggies like carrots, zucchini, and tomatoes. Fresh herbs add earthy flavor, while creamy polenta gives it a thick, warm texture that feels like comfort in every spoonful.

This soup’s even better the next day, making it perfect for a make-ahead meal. I love pairing it with a slice of crusty bread or garlic toast—it’s one of those dishes that just feels like a big, comforting hug.

Recipe Ingredients

• 3 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled and cut into ½-inch pieces
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 3 garlic cloves, minced
• 2 medium zucchini, chopped into ½-inch pieces
• 3 plum tomatoes, chopped into ½-inch pieces
• 2 tbsp fresh thyme leaves, chopped
• 2 tbsp fresh flat-leaf parsley leaves, chopped
• 4 cups low-sodium chicken broth
• ⅓ cup instant polenta
• 3 tbsp unsalted butter, at room temperature

How To Make Giada Rustic Vegetable and Polenta Soup

1. Warm the Oil: Heat 3 tbsp olive oil in a large, heavy saucepan over medium-high heat until shimmering.
2. Cook the Aromatics: Add the chopped onion, carrots, 1 tbsp kosher salt, and 1 tsp black pepper, stirring frequently until the onion begins to brown, about 6 minutes.
3. Add the Vegetables: Stir in the minced garlic, chopped zucchini, tomatoes, thyme, and parsley. Let it cook for 3 minutes, stirring occasionally to blend the flavors.
4. Add Broth and Polenta: Pour in 4 cups of chicken broth and bring the mixture to a boil. Slowly add ⅓ cup of polenta in a fine stream, stirring constantly.
5. Simmer the Soup: Let the soup cook, stirring occasionally, until it thickens and the vegetables are tender, about 8 minutes.
6. Finish and Serve: Stir in the 3 tbsp butter until melted, then season with salt and pepper to taste. Ladle the soup into bowls and serve hot.

Recipe Tips

• For a vegan version, substitute low-sodium vegetable broth for the chicken broth, keeping the same hearty, savory flavor without animal products.
• Try adding a sprinkle of Parmesan cheese over each bowl for a nutty, savory flavor boost that pairs perfectly with the creamy polenta.
• If you prefer more spice, add a pinch of red pepper flakes while sautéing the vegetables for a mild heat that complements the soup’s natural flavors.
• Store leftover soup in an airtight container in the refrigerator for up to 3 days; the flavors develop beautifully, making it even more delicious.

Recipe FAQs and Variations

Check out More Recipes:

• Giada De Laurentiis Ribollita
• Giada White Bean and Escarole Soup
• Giada Quinoa and Sweet Potato Stew-ish