Golden Herb & Root Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A comforting, garden-inspired soup featuring locally grown root vegetables and aromatic fresh herbs. This american-inspired soups (vegetarian) ready in about 55 minutes pairs diced into 1/2-inch cubes carrots, diced into 1/2-inch cubes parsnips, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cup, diced into 1/2-inch cubes carrots
• 1 cup, diced into 1/2-inch cubes parsnips
• 1/2 cup, diced celery
• 1/2 cup, finely diced yellow onion
• 2 cloves, minced garlic
• 1 tbsp, leaves only fresh thyme
• 1 tsp, finely chopped fresh rosemary
• 4 cups vegetable broth
• 1/4 cup heavy cream
• 2 tbsp olive oil
• 3/4 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 cup finely diced yellow onion and cook for 5 minutes until translucent and fragrant, stirring occasionally.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until aromatic, stirring constantly to prevent burning.
3. Step 3: Stir in 1 cup diced carrots, 1 cup diced parsnips, and 1/2 cup diced celery. Cook for 3 minutes, stirring frequently, until vegetables begin to soften at the edges.
4. Step 4: Add 1 tbsp fresh thyme leaves, 1 tsp fresh rosemary, 4 cups vegetable broth, 3/4 tsp sea salt, and 1/2 tsp black pepper. Bring to a gentle simmer and cook uncovered for 25 minutes until all vegetables are very tender when pierced with a fork.
5. Step 5: Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until completely smooth. Return to low heat, stir in 1/4 cup heavy cream, and heat gently for 2 minutes until warmed through — do not boil.