Herb-Infused Vegetable Soup
A deeply flavorful soup where vegetables slowly absorb aromatic herbs and broth, creating a comforting bowl of nourishment. This mediterranean-inspired soups ready in about 40 minutes pairs Olive oil, medium Carrots, stalks 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 sprigs Thyme sprigs
- 2 leaves Bay leaves
- 1/4 cup Parsley
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- 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.
- 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.
- Step 3: Bring to a gentle simmer, cover, and cook for 25 minutes until vegetables are tender and flavors have infused completely.
- Step 4: Remove thyme and bay leaves, blend soup until smooth using an immersion blender, then stir in 1/4 cup chopped parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Vegetable Soup take to make?
Total time is about 40 minutes (10 min prep + 30 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 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 olive oil from drying out.
Can I substitute ingredients in Herb-Infused 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 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.
What goes well with Herb-Infused Vegetable Soup?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
