Best Western Garden Vegetable Soup with Herb Croutons
A vibrant, nutrient-packed soup featuring seasonal garden vegetables simmered in a savory broth, topped with garlic herb croutons for a meal that's truly the best. This american-inspired soups ready in about 55 minutes pairs olive oil, medium (diced) yellow onion, medium (diced) carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 6, 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) yellow onion
- 2 medium (diced) carrot
- 2 stalks (diced) celery
- 3 cloves (minced) garlic
- 4 cups vegetable broth
- 1 medium (diced) zucchini
- 1 cup (halved) cherry tomatoes
- 2 cups (chopped) kale
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 slice (cubed) baguette
- 1 clove (minced) garlic
- 2 tbsp (chopped) fresh parsley
- 1 tbsp butter
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium yellow onion (diced), 2 carrots (diced), and 2 celery stalks (diced). Sauté for 8 minutes until softened and golden.
- Step 2: Add 3 minced garlic cloves and cook 1 minute until fragrant. Stir in 4 cups vegetable broth, 1 medium zucchini (diced), 1 cup cherry tomatoes (halved), 2 cups kale (chopped), 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 3: Bring to a simmer, then cover and cook for 25 minutes until vegetables are tender.
- Step 4: Meanwhile, prepare croutons: toss 1 slice baguette (cubed) with 1 minced garlic clove, 2 tbsp fresh parsley, and 1 tbsp butter. Toast in a 350°F oven for 8 minutes until golden.
- Step 5: Remove kale stems from soup. Blend half the soup until smooth using an immersion blender, then return to pot. Serve hot with herb croutons on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best Western Garden Vegetable Soup with Herb Croutons take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best Western Garden Vegetable Soup with Herb Croutons?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Best Western Garden Vegetable Soup with Herb Croutons?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best Western Garden Vegetable Soup with Herb Croutons for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Best Western Garden Vegetable Soup with Herb Croutons?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
