Herb-Infused Vegetable Soup

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A deeply flavorful soup where vegetables slowly absorb aromatic herbs and broth, creating a comforting bowl of nourishment. This Mediterranean-inspired soup recipe, ready in about 40 minutes, pairs Olive oil, Carrots, Celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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
• 2 medium Carrots
• 2 stalks Celery
• 1 medium Onion
• 3 cloves Garlic
• 4 cups Vegetable broth
• 2 Thyme sprigs
• 2 Bay leaves
• 1/4 cup Parsley
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat, then add 2 medium diced carrots, 2 diced celery stalks, and 1 medium diced onion; cook for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then stir in 4 cups vegetable broth, 2 thyme sprigs, 2 bay leaves, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Bring to a gentle simmer, cover, and cook for 25 minutes until vegetables are tender and flavors have infused completely.
4. Step 4: Remove thyme and bay leaves, blend soup until smooth using an immersion blender, then stir in 1/4 cup chopped parsley.