Albert Lea Garden Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A light and vibrant soup made with seasonal vegetables, simmered with herbs for a taste of summer. This american-inspired soups ready in about 40 minutes pairs olive oil, medium, diced onion, medium, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced onion
• 2 medium, diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 medium, diced zucchini
• 1 medium, diced yellow squash
• 1 cup cherry tomatoes
• 4 cups vegetable broth
• 1/4 cup, chopped fresh basil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion, carrot, and celery, and cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in diced zucchini, diced yellow squash, and 1 cup cherry tomatoes, and cook for 2 minutes.
4. Step 4: Add 4 cups vegetable broth, bring to a simmer, and cook for 15 minutes until vegetables are tender.
5. Step 5: Stir in 1/4 cup chopped fresh basil, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 more minutes. Remove from heat and serve.