Carrot and Celery Vegetable Soup with Fresh Thyme

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant, nutrient-packed soup featuring sweet carrots and celery simmered with thyme and vegetable broth for a comforting bowl. This american-inspired soups ready in about 45 minutes pairs thinly sliced carrots, diced celery, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 cups, thinly sliced carrots
• 1 cup, diced celery
• 1/2 cup, diced onion
• 4 cups vegetable broth
• 1 tbsp, chopped thyme
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced onion and cook for 3 minutes until translucent. Add 2 cups thinly sliced carrots and 1 cup diced celery, stirring to coat in oil.
2. Step 2: Pour in 4 cups vegetable broth, add 1 tbsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low and simmer covered for 25 minutes until vegetables are tender.
3. Step 3: Use an immersion blender to puree soup until smooth (or transfer to a blender in batches). Return to pot if needed, reheat gently for 2 minutes without boiling, and adjust seasoning with additional salt and pepper if desired.