Carrot-Celery Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A simple, nourishing soup made with equal parts diced carrots and celery, simmered in vegetable broth with fresh herbs for a comforting bowl of comfort. This american-inspired soups ready in about 45 minutes pairs Carrots, peeled and diced, Celery, diced, Onion, diced 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 Carrots, peeled and diced
• 2 cups Celery, diced
• 1 cup Onion, diced
• 4 cups Vegetable broth
• 2 cloves Garlic, minced
• 1 tsp Thyme, fresh
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil
• 2 tbsp Parsley, chopped

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup diced onion and cook until softened, about 5 minutes.
2. Step 2: Add 2 cups diced carrots, 2 cups diced celery, and 2 minced garlic cloves; cook for 5 minutes until slightly tender.
3. Step 3: Pour in 4 cups vegetable broth, add 1 tsp fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Bring to a boil, then reduce heat and simmer for 25 minutes until vegetables are very tender.
5. Step 5: Use an immersion blender to puree soup until smooth (or transfer to a blender in batches).
6. Step 6: Stir in 2 tbsp chopped parsley before serving.