Herb-Infused Roasted Vegetable Soup
A deeply savory, skin-supportive broth packed with seasonal vegetables and aromatic herbs. This french-inspired soups (vegetarian, whole30) ready in about 45 minutes pairs zucchini, carrots, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 125 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 cups zucchini
- 1 cup carrots
- 1 cup mushrooms
- 1/2 cup onion
- 3 cloves garlic
- 1 tbsp fresh thyme
- 4 cups chicken stock
- 1 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 2 cups diced zucchini, 1 cup diced carrots, 1 cup sliced mushrooms, and 1/2 cup diced onion with 1 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper on a sheet pan.
- Step 2: Roast for 20 minutes until vegetables are tender and slightly caramelized, stirring once halfway. Remove from oven and let cool slightly.
- Step 3: Transfer roasted vegetables to a blender with 4 cups chicken stock and 1 tbsp fresh thyme. Blend until completely smooth, then return to a pot and heat gently over medium-low heat for 5 minutes until steaming hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Roasted Vegetable Soup take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Roasted Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.
Can I substitute ingredients in Herb-Infused Roasted Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Roasted Vegetable Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Infused Roasted Vegetable Soup vegetarian?
Yes — this recipe is tagged vegetarian, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
