Brown v. Board Garden Soup

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty, vegetable-packed soup with a velvety texture, honoring the historic gardens of Topeka's Brown v. Board site. This American soup recipe, ready in about 45 minutes, pairs carrots, celery, and onion for a weeknight-friendly dinner. Each serving lands at about 220 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 "Build a week of meals around this recipe" 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

• 3 medium carrots, diced
• 2 stalks celery, diced
• 1 medium onion, diced
• 2 medium potatoes, diced
• 4 cups chicken broth
• 1 tsp dill weed
• 1 bay leaf
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 3 diced medium carrots, 2 diced celery stalks, and 1 diced medium onion, then cook for 5 minutes until softened and onions are translucent.
2. Step 2: Add 2 diced medium potatoes to the pot, then pour in 4 cups chicken broth. Bring to a gentle simmer and cook for 15 minutes until vegetables are tender.
3. Step 3: Remove bay leaf, then blend soup in batches with an immersion blender until completely smooth and velvety (or transfer to a blender in batches).
4. Step 4: Return soup to pot, stir in 1 tsp dill weed, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 cup heavy cream. Simmer gently for 5 minutes until heated through and cream is incorporated, stirring until sauce thickens slightly and coats the back of a spoon.