Harvested Vegetable Soup with Herbed Croutons

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A comforting bowl of seasonal vegetables simmered in a savory broth, topped with crispy garlic-topped croutons for texture. This american-inspired soups ready in about 55 minutes pairs carrots, celery stalks, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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

• 2 medium carrots
• 3 celery stalks
• 1 large onion
• 4 garlic cloves
• 4 cups chicken broth
• 2 thyme sprigs
• 2 cups diced bread
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Dice 2 medium carrots, 3 celery stalks, and 1 large onion into 1/4-inch pieces, then mince 4 garlic cloves. Heat 3 tbsp olive oil in a large pot over medium heat, add the vegetables, and cook for 8 minutes until softened but not browned.
2. Step 2: Stir in 2 thyme sprigs, 4 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer and cook uncovered for 25 minutes until vegetables are tender.
3. Step 3: While soup simmers, toss 2 cups diced bread with 1 tbsp olive oil and 1/4 tsp salt. Bake on a sheet pan at 375°F for 12 minutes until golden brown, then let cool to crisp. Serve soup topped with croutons.