Creamy Thyme-Infused Vegetable Soup

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A smooth, comforting soup featuring tender vegetables and fragrant thyme, ideal for chilly days. This soup recipe, ready in about 45 minutes, pairs butter, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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 butter
• 1 medium, diced onion
• 2, diced carrot
• 2 stalks, diced celery
• 1/2 cup, diced potato
• 4 cups vegetable broth
• 1 tbsp, chopped fresh thyme
• 1/2 cup heavy cream
• to taste salt
• to taste pepper

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Instructions

1. Step 1: Melt butter in a large pot over medium heat. Add diced onion, carrots, celery, and potato. Cook, stirring occasionally, for 5 minutes until vegetables begin to soften.
2. Step 2: Pour in vegetable broth and add chopped thyme. Bring to a gentle simmer, cover, and cook for 20 minutes until vegetables are very tender.
3. Step 3: Use an immersion blender to puree soup until smooth (or transfer to a blender in batches, being careful with hot liquid).
4. Step 4: Stir in heavy cream and season with salt and pepper to taste. Heat gently for 2-3 minutes until warmed through, avoiding boiling.