Heirloom Vegetable Soup with Herb Broth

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A comforting bowl of seasonal vegetables simmered in a rich herb-infused broth. This French-inspired soup recipe (vegetarian), ready in about 75 minutes, pairs carrots, celery, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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, diced carrots
• 2 stalks, diced celery
• 1 medium, diced potatoes
• 1, diced onions
• 1/4 cup, chopped parsley
• 1 tsp, fresh thyme
• 2 bay leaves
• 4 cups vegetable broth
• 1/2 cup milk
• 1 tsp salt
• 1/2 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a pot, sauté onions, carrots, celery, and potatoes in 1 tbsp oil over medium heat for 5 minutes until softened.
2. Step 2: Add vegetable broth, thyme, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Step 3: Stir in parsley and milk. Cook for 5 minutes until broth is creamy and vegetables are tender.
4. Step 4: Adjust seasoning and serve hot with a drizzle of olive oil.