Electromagnetic Wave Soup with Rainbow Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A layered soup featuring vibrant vegetables that mimic the spectrum of light, with a velvety broth. This french-inspired soups ready in about 45 minutes pairs medium carrots, medium zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 carrots
• 1 medium zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 cup cherry tomatoes
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 cup diced onion
• 2 cloves minced garlic
• 1/2 tsp dried thyme
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Peel and dice 2 medium carrots into 1/4-inch cubes; dice 1 medium zucchini into 1/4-inch cubes; dice 1 red bell pepper and 1 yellow bell pepper into 1/4-inch pieces.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat; add 1/2 cup diced onion and 2 cloves minced garlic, sautéing for 3 minutes until softened and fragrant.
3. Step 3: Add the diced carrots, zucchini, red pepper, yellow pepper, and 1 cup cherry tomatoes to the pot; stir for 2 minutes to coat in oil.
4. Step 4: Pour in 4 cups vegetable broth, add 1/2 tsp dried thyme, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper; bring to a gentle simmer and cook for 15 minutes until vegetables are tender.
5. Step 5: Use an immersion blender to puree the soup until smooth; stir in 1/2 cup heavy cream until fully incorporated and heated through, about 2 minutes; do not boil.