Genuine Garden Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, hearty soup made with seasonal vegetables, embodying the genuine simplicity of garden-fresh produce. This american-inspired soups (vegetarian) ready in about 35 minutes pairs extra-virgin olive oil, (diced) yellow onion, (sliced) carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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

• 1 tbsp extra-virgin olive oil
• 1 (diced) yellow onion
• 2 (sliced) carrots
• 2 (diced) celery stalks
• 1 (diced) zucchini
• 4 cups vegetable broth
• 1 (14 oz can) diced tomatoes
• 1 tsp fresh thyme
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp extra-virgin olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 3 minutes until softened and translucent.
2. Step 2: Stir in 2 sliced carrots, 2 diced celery stalks, and 1 diced zucchini, then cook for 5 minutes until vegetables begin to soften.
3. Step 3: Pour in 4 cups vegetable broth and 1 can diced tomatoes, add 1 tsp fresh thyme, 1/2 tsp sea salt, and 1/4 tsp black pepper. Simmer uncovered for 20 minutes until vegetables are tender.
4. Step 4: Use an immersion blender to puree until smooth, or transfer to a regular blender in batches.