Fresh Garden Vegetable Soup with Dill
A velvety, nutrient-packed soup made with seasonal vegetables and a hint of dill, perfect for a light lunch or dinner. This general-inspired soups ready in about 50 minutes pairs medium (finely diced) yellow onion, chicken broth, (fresh, chopped) dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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 into 1/4-inch cubes) carrots
- 2 stalks (diced into 1/4-inch cubes) celery
- 1 medium (finely diced) yellow onion
- 2 medium (diced into 1/4-inch cubes) potatoes
- 4 cups chicken broth
- 2 tbsp (fresh, chopped) dill
- 1/4 cup heavy cream
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onions and sauté for 3-4 minutes until translucent and fragrant.
- Step 2: Add carrots, celery, and potatoes; stir to coat in oil and cook for 5 minutes until vegetables begin to soften.
- Step 3: Pour in chicken broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes until potatoes are fork-tender.
- Step 4: Remove pot from heat. Use an immersion blender to puree soup until completely smooth (or transfer to a blender in batches).
- Step 5: Return soup to low heat, stir in dill, cream, salt, and pepper. Simmer for 3 more minutes until heated through and flavors meld, avoiding boiling to prevent curdling.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fresh Garden Vegetable Soup with Dill take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fresh Garden Vegetable Soup with Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.
Can I substitute ingredients in Fresh Garden Vegetable Soup with Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fresh Garden Vegetable Soup with Dill for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Fresh Garden Vegetable Soup with Dill?
General soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Okay for a quick meal. I've had better soups dishes though.
