Domestic Program Vegetable Soup with Herbed Croutons

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

A comforting, economical soup made from affordable seasonal vegetables and a simple herb crouton topping, ideal for using up pantry staples. This american-inspired soups (vegetarian) ready in about 40 minutes pairs medium, diced carrots, stalks, diced celery, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 medium, diced carrots
• 2 stalks, diced celery
• 1 medium, diced onion
• 2 cloves, minced garlic
• 4 cups chicken broth
• 2 cups, stems removed and chopped kale
• 1 can (14 oz) diced tomatoes
• 1 tsp dried parsley
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 slices, cubed bread
• 1 tbsp olive oil
• 1/4 tsp dried rosemary

Instructions

1. Step 1: Heat a large pot over medium heat. Add olive oil, then sauté onions, carrots, and celery for 5 minutes until softened. Add garlic and cook for 1 minute more until fragrant.
2. Step 2: Stir in diced tomatoes, chicken broth, dried parsley, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
3. Step 3: Add kale and cook for 5 more minutes until wilted. Meanwhile, toss bread cubes with 1 tbsp olive oil, 1/4 tsp dried rosemary, and a pinch of salt. Bake on a sheet at 375°F for 8-10 minutes until golden and crisp. Serve soup hot with croutons on top.