This cozy Swiss chard soup is packed with healthy greens, hearty potatoes, and juicy tomatoes! It's comforting, delicious, and easy to make.
Nothing hits the spot quite like a big hearty bowl of vegetable soup. This is one of my new favorite veggie soups, and Swiss chard is the star.
I was gifted a big bunch of chard this summer and came up with lots of delicious ways to use it. This particular soup was something I just threw together using what was available. But it turned out delicious! It was so good that I had to share the recipe over here.
This is one of those delicious vegan soups that's not only healthy, but super hearty. You could absolutely make a meal of this one!
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What You'll Need
- Olive oil. You can substitute just about any high-heat oil, but olive will give your soup the best flavor.
- Swiss chard. Swiss chard comes in all kinds of beautiful colors! I used green for the batch shown in the photos, but feel free to use any color, or use rainbow chard for a beautiful mix.
- Onion.
- Garlic.
- Vegetable broth. Better Than Bouillon in roasted vegetable flavor is my favorite vegetarian broth for soups.
- Potatoes. The recipe calls for yellow potatoes, but you can substitute with red or baking potatoes.
- Chickpeas. Use canned or precooked chickpeas. You can absolutely substitute another type of bean if you'd like, such as lentils, cannellini beans, or red kidney beans.
- Rosemary. The recipe calls for fresh rosemary. If you'd like to substitute with dried, just cut the amount down to 1 teaspoon.
- Red pepper flakes. This ingredient adds a touch of heat. Leave it out if you're not into that.
- Diced tomatoes. Use the canned variety, packed in juice or sauce.
- Tomato paste.
- Salt and pepper.
How to Make Swiss Chard Soup
The following is a summary of how this dish is made, with some tips. Scroll all the way down if you'd prefer to skip right to the recipe.
- Start by sweating your onion and Swiss chard stems in some olive oil. The stems are firmer and need a bit longer to cook than the leaves, so we're starting them early. Simply separate the stems from the leaves and chop them up like celery.
- Add the garlic and cook everything for about a minute.
- Stir in the broth, potatoes, rosemary, and chickpeas. Don't get antsy and add your tomatoes yet! They can prevent the potato from cooking all the way. Let it simmer for a bit.
- Add the Swiss chard leaves, diced tomatoes, and tomato paste last, then let everything simmer briefly until the greens are wilted.
- Take the pot off of heat and season the soup with some salt and pepper before ladling it into bowls and digging in!
Leftovers & Storage
Leftover soup will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.
Frequently Asked Questions
It is!
You sure can! Just keep in mind that harder greens such as kale might take longer to cook.
You can, but you'll need to soak and fully cook them first. Try one of these methods.
More Vegetable Soups
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Cozy Swiss Chard Soup with Potatoes
This cozy Swiss chard soup is packed with healthy greens, hearty potatoes, and juicy tomatoes! It's comforting, delicious, and easy to make.
Ingredients
- 1 tablespoon olive oil
- 1 medium bunch Swiss chard (about 1 pound or 454 grams), stems chopped and leaves torn into bite-sized pieces
- 1 medium onion, diced
- 4 garlic cloves, minced
- 5 cups vegetable broth
- 2 medium yellow potatoes (about 12 ounces or 340 grams), cut into 1 inch pieces
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- 1 tablespoon fresh rosemary, finely chopped
- Pinch red pepper flakes
- 1 (14 ounce or 400 gram) can diced tomatoes in juice or sauce
- 2 tablespoons tomato paste
- Salt & pepper, to taste
Instructions
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Coat the bottom of a large pot with oil and place it over medium heat.
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When the oil is hot, add the chopped Swiss chard stems and onion. Cook them for about 5 minutes, stirring occasionally, until they begin to soften.
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Stir in the garlic and cook it with the stems and onion for about 1 minute, until very fragrant.
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Stir in the broth, potatoes, chickpeas, rosemary, and red pepper flakes. Raise the heat and bring the liquid to a boil.
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Lower the heat and allow the soup to simmer, stirring occasionally, for about 15 minutes, until the potatoes are easily pierced with a fork.
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Stir in the chard leaves, tomatoes, and tomato paste. Let the soup simmer for about 2 minutes more, until the leaves are wilted.
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Remove the pot from heat and season the soup with salt and pepper to taste.
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Ladle into bowls and serve.
This soup is extraordinary! I picked fresh chard and rosemary for our garden, and wow! Such simple ingredients yet they create a delicious well-balanced soup. Excellent t
This was the MOST delicious vegetable soup I have ever had. AND, I had all the ingredients on hand. I used beet greens instead of chard. I will be making this over and over and over again. Please Please Please publish a hard copy book. It would be front and center of all my cookbooks.
We enjoyed this soup served with Naan bread. Will make it again.