When summer’s in full swing and the farmers markets are brimming with color, there’s nothing more comforting—or delightful—than a big pot of Summer Vegetable Stew. Packed with garden-fresh flavors, this vibrant stew is hearty, creamy, and just bursting with seasonal goodness. Whether you’re serving it as a light supper or ladling it out at a family barbecue, this dish celebrates everything we crave about summer eating.
Why You’ll Love This Recipe
- Irresistibly Creamy Without Heavy Cream: Evaporated milk gives richness to Summer Vegetable Stew, so you get a velvety texture with a lighter touch.
- Celebrates Summer’s Best Produce: Every bite is loaded with zucchini, sweet corn, carrots, and tomatoes, making it as beautiful as it is delicious.
- Perfect for a Crowd: This recipe easily stretches to serve a big family or potluck table, but leftovers reheat beautifully for easy lunches.
- Totally Customizable: Summer Vegetable Stew plays well with all your favorite veggies—or whatever’s waiting in your crisper drawer.
Ingredients You’ll Need
This recipe relies on simple, readily available ingredients, each one adding its own personality to the stew. From the savory base of onions and garlic to the sweet pops of corn and creamy touch of Parmesan, every element truly matters—no ingredient is here by accident!
- Diced Onion: This aromatic powerhouse brings depth and builds the foundation of flavor right from the start.
- Minced Garlic: A couple spoonfuls add that unmistakable savory aroma and a gentle warmth to every spoonful.
- Butter: Used for sautéing, it adds rich flavor and gives the veggies a gorgeous golden color.
- Diced Potatoes: These add heartiness and help thicken the stew, making it incredibly satisfying.
- Diced Carrots: Their natural sweetness balances out the savory flavors and gives the stew a lovely orange hue.
- Chicken Broth: A can of broth bathes all those veggies in a savory, comforting base—use veggie broth for a vegetarian twist!
- Zucchini: This summer classic brings a gentle flavor, bright color, and just the right texture to round out the stew.
- Canned Diced Tomatoes (with juice): Adds a burst of acidity and sweetness, plus that vibrant red color.
- Canned Corn (with juice): For sweet, juicy pops and a subtle starchiness that helps bring the stew together.
- Dried Sage & All-Purpose Seasoning: These elevate the overall flavor, creating an herby, well-balanced taste.
- Evaporated Milk: This is key for creaminess while keeping things lighter than heavy cream.
- Cornstarch: Used for thickening, it’s the secret to that perfect stew consistency.
- Parmesan Cheese: Shredded on top for a salty, irresistible finish.
- Cherry Tomatoes: Fresh and diced, they bring a wonderful pop of color and flavor as a garnish.
Variations
The beauty of Summer Vegetable Stew is how forgiving and adaptable it can be. Don’t be shy about swapping in your favorite vegetables or changing up the seasonings—this recipe truly encourages creative twists, whether you’re catering to dietary needs or simply craving something a little different.
- Make It Vegetarian: Use vegetable broth instead of chicken broth for a satisfying meat-free version.
- Add More Veggies: Throw in bell peppers, green beans, or spinach for a new dimension of flavor and color.
- Spice It Up: Add a pinch of crushed red pepper flakes or a diced jalapeño for a gentle kick.
- Dairy-Free Option: Swap the evaporated milk for coconut milk or your favorite unsweetened non-dairy milk for a creamy, plant-based stew.
How to Make Summer Vegetable Stew
Step 1: Build Your Savory Base
Start by melting the butter over medium heat in a large stockpot. Once it’s bubbling, add the diced onion, minced garlic, potatoes, and carrots. Cook for about 5 minutes—just until the onions become soft and fragrant, and everything takes on a gentle golden color. This step is what infuses your Summer Vegetable Stew with a seriously comforting aroma that sets the stage for everything to come.
Step 2: Simmer Until Tender
Pour in your chicken broth, give everything a good stir, then cover the pot and let it simmer for 15 minutes. The steam will work quietly to soften the potatoes and carrots, so they melt perfectly into the heart of your stew. You’ll want them fork-tender, with no crunchy bits left behind.
Step 3: Add Summer’s Stars
Remove the lid and sprinkle in the diced zucchini, canned diced tomatoes (don’t drain!), corn, sage, and your all-purpose seasoning. Bring it back up to a lively simmer for 10–15 minutes. This is when your Summer Vegetable Stew comes alive—veggies turning tender, flavors melding, and the kitchen smelling incredible.
Step 4: Make It Creamy
Lower the heat, then stir in all but 2 tablespoons of the evaporated milk. In a small bowl, whisk those reserved tablespoons together with the cornstarch until smooth, then pour the mixture into your stew. Give it a good stir and let everything bubble gently for another 10 minutes. This is when the stew turns luxuriously creamy—thickening up just enough to feel silky but not heavy.
Step 5: Finish and Serve
Ladle the stew into bowls and top each serving with a shower of freshly diced cherry tomatoes and a sprinkle of Parmesan cheese. That last touch of freshness and salty richness makes every bite absolutely irresistible.
Pro Tips for Making Summer Vegetable Stew
- Choose Waxy Potatoes: For the creamiest, non-mushy texture, go with Yukon golds or red potatoes—they’ll hold their shape and shine in every bite.
- Don’t Rush the Sauté: Taking the time to really sweat your onions and carrots at the beginning means maximum flavor in the finished stew.
- Add Delicate Veggies Later: If you want to toss in peas or spinach, stir them in at the very end so they stay vibrant and tender, not overcooked.
- Finish with Cheese and Tomatoes Right Before Serving: Parmesan and cherry tomatoes are the grand finale—don’t add them too early, or they’ll lose their color and pop.
How to Serve Summer Vegetable Stew
Garnishes
Don’t underestimate the power of a great garnish! A handful of fresh, diced cherry tomatoes and a generous sprinkle of Parmesan cheese take Summer Vegetable Stew from homey to positively restaurant-worthy. Try a few torn basil leaves or chopped parsley on top for extra freshness and color.
Side Dishes
This stew is wonderful with a crusty baguette, homemade biscuits, or thick slices of sourdough—the better to sop up every last drop. If you want a touch more protein, a simple grilled chicken breast or even a poached egg on top can turn this into an even heartier meal.
Creative Ways to Present
For a fun twist, serve Summer Vegetable Stew in hollowed-out bread bowls or deep mugs on the patio. For entertaining, ladle individual servings into small ramekins and top with a puff pastry round for a mini savory pot pie feel. Even a big family-style Dutch oven set in the center of the table looks impossibly inviting.
Make Ahead and Storage
Storing Leftovers
Transfer cooled Summer Vegetable Stew to airtight containers and pop it in the fridge. It’ll stay fresh for up to 4 days—long enough for you to enjoy cozy lunches or quick weeknight dinners.
Freezing
You can freeze this stew, though keep in mind creamy soups can change texture a bit. Let it cool completely, pour into freezer-safe containers (leaving space for expansion), and freeze for up to three months. Thaw gently in the refrigerator before reheating for best results.
Reheating
Warm Summer Vegetable Stew on the stovetop over gentle heat, stirring occasionally until steaming hot. A splash of extra broth or water will restore its creamy consistency if it thickens up in the fridge. Microwave reheating works too—just use a microwave-safe bowl and stir halfway through.
FAQs
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Can I make Summer Vegetable Stew completely vegan?
Absolutely! Use vegetable broth in place of chicken broth, swap the evaporated milk for full-fat coconut milk or your favorite unsweetened plant-based milk, and use a dairy-free Parmesan or nutritional yeast for topping. You’ll still get all that creamy texture and delicious flavor with zero compromise.
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Will this work with other vegetables?
Yes! One of the joys of Summer Vegetable Stew is its flexibility. Feel free to add bell peppers, green beans, peas, or fresh greens. Just try to keep the total volume similar so the stew thickens up properly.
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How do I make the stew thicker or thinner?
For a thicker stew, increase the cornstarch (dissolved in a bit of evaporated milk or broth) and simmer briefly. To thin it out, simply add more broth or water until you reach your desired consistency—it’s that easy!
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Can I prepare this ahead for a party?
Summer Vegetable Stew is ideal for make-ahead entertaining! Prepare everything as directed, cool and refrigerate up to two days in advance, then gently reheat just before serving. Hold off on those garnishes until everyone’s ready to dig in.
Final Thoughts
If your table needs a taste of summer, this Summer Vegetable Stew is the answer. It’s colorful, cozy, lively with fresh flavors—and every spoonful feels like a celebration of the season. I truly hope you give it a try and make it your own!
Print
Summer Vegetable Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8–10 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: American
Description
This Summer Vegetable Stew is a hearty and flavorful dish perfect for warm weather. Packed with a variety of fresh vegetables and a creamy broth, it’s a satisfying meal that will please a crowd.
Ingredients
Vegetable Stew:
- 1/2 cup diced onion
- 4 tsp minced garlic
- 3 tablespoons butter
- 2 cups diced potatoes
- 2 cups diced carrots
- 1 14–oz can chicken broth
- 1 medium zucchini, diced
- 1 14–oz can diced tomatoes, not drained
- 1 14–oz can corn, not drained
- 1/2 tsp sage
- 1/2 tsp all-purpose seasoning
- 1 can evaporated milk
- 2 tablespoons cornstarch
Toppings:
- 1/2 cup Parmesan cheese for topping
- Diced cherry tomatoes for topping
Instructions
- Preparation: In a large stockpot, melt butter over medium heat. Add onions, garlic, potatoes, and carrots. Cook for 5 minutes, or until onions are translucent.
- Stir in chicken broth. Cover and cook for 15 minutes, until potatoes and carrots are soft.
- Add zucchini, tomatoes, corn, and seasonings. Heat for another 10-15 minutes, until mixture begins to boil.
- Reduce heat and add all but 2 tablespoons of the evaporated milk. Mix remaining evaporated milk with cornstarch and stir until combined. Pour into the stew, stirring to mix. Simmer for 10 minutes.
- Top with fresh diced cherry tomatoes & a little shredded Parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg
