Garlic and Bay Leaf Infused Vegetable Soup
A light, aromatic vegetable soup simmered with fresh garlic and bay leaves for depth and warmth. This mediterranean-inspired soups ready in about 45 minutes pairs olive oil, medium yellow onion, diced, medium carrots, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 95 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 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 5 cloves garlic cloves, minced
- 2 leaves bay leaves
- 6 cups vegetable broth
- 1 cup diced tomatoes (canned)
- 1 medium zucchini, diced
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5 minutes until vegetables begin to soften.
- Step 2: Stir in 5 minced garlic cloves and 2 bay leaves, cooking for 1 minute until fragrant.
- Step 3: Pour in 6 cups vegetable broth and 1 cup canned diced tomatoes with juices. Bring to a boil, then reduce heat to simmer.
- Step 4: Add 1 diced zucchini, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 20 minutes until all vegetables are tender.
- Step 5: Remove bay leaves and stir in 1/4 cup chopped fresh parsley. Adjust seasoning if needed and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garlic and Bay Leaf Infused Vegetable Soup take to make?
Total time is about 45 minutes (15 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 Garlic and Bay Leaf Infused Vegetable Soup?
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 olive oil from drying out.
Can I substitute ingredients in Garlic and Bay Leaf Infused Vegetable Soup?
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 Garlic and Bay Leaf Infused Vegetable Soup 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 Garlic and Bay Leaf Infused Vegetable Soup?
Mediterranean 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.
