Fun-Tastic Rainbow Veggie Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant, nutrient-packed soup featuring seven colorful vegetables, simmered to perfection in a herb-infused broth. This soups (vegetarian) ready in about 38 minutes pairs vegetable broth, diced carrots, diced zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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

• 4 cups vegetable broth
• 1 cup diced carrots
• 1 cup diced zucchini
• 1/2 cup diced red bell pepper
• 1 cup halved cherry tomatoes
• 2 cups chopped kale
• 3 cloves minced garlic
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tbsp lemon juice
• 2 tbsp olive oil

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add garlic and sauté for 1 minute until fragrant — do not brown.
2. Step 2: Stir in carrots, zucchini, and bell pepper; cook for 5 minutes until slightly softened.
3. Step 3: Pour in vegetable broth, thyme, and oregano. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes until vegetables are tender.
4. Step 4: Add cherry tomatoes and kale, stirring until tomatoes just begin to break down and kale wilts (about 3 minutes).
5. Step 5: Remove from heat and stir in lemon juice. Taste and adjust seasoning with salt and pepper if needed.