Herb-Infused Roasted Vegetable Soup
A deeply savory, skin-supportive broth packed with seasonal vegetables and aromatic herbs. This French-inspired soup recipe (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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
