Herb-Infused Garden Vegetable Soup

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

A comforting, garden-fresh soup simmered with seasonal vegetables and a blend of herbs, perfect for using your harvest. This american-inspired soups ready in about 55 minutes pairs olive oil, medium onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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 tbsp olive oil
• 1 medium onion
• 2 carrots
• 2 stalks celery
• 1 cup zucchini
• 1 cup cauliflower
• 4 cups vegetable broth
• 1/4 cup fresh parsley
• 2 tbsp fresh thyme leaves
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup heavy cream

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Step 2: Add 1 medium diced onion, 2 peeled and diced carrots, and 2 diced celery stalks; sauté for 5-7 minutes until softened and onions are translucent.
3. Step 3: Stir in 1 cup diced zucchini and 1 cup diced cauliflower; cook for 3 minutes until vegetables begin to soften.
4. Step 4: Pour in 4 cups vegetable broth, then add 1/4 cup chopped fresh parsley, 2 tbsp fresh thyme leaves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.
5. Step 5: Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25 minutes until all vegetables are tender.
6. Step 6: Remove from heat and blend with an immersion blender until smooth (or transfer to a regular blender in batches).
7. Step 7: Return to low heat and stir in 1/2 cup heavy cream, heating gently for 2 minutes without boiling until the soup is warm and slightly thickened.