Herb-Infused Vegetable Soup with Parmesan
A simple, nutrient-rich soup featuring carrots, celery, and kale simmered with fresh herbs and Parmesan cheese. This mediterranean-inspired soups (keto) ready in about 25 minutes pairs tablespoons olive oil, medium, chopped onion, sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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 tablespoons olive oil
- 1 medium, chopped onion
- 2, sliced carrots
- 2 stalks, sliced celery
- 3 cloves, minced garlic
- 1 cup vegetable broth
- 1 cup, chopped kale
- 1/4 cup, grated Parmesan cheese
- 1 teaspoon dried thyme
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 chopped onion, 2 sliced carrots, and 2 sliced celery stalks. Cook for 5 minutes until softened.
- Step 2: Stir in 3 minced garlic cloves and 1 teaspoon dried thyme. Cook for 1 minute until fragrant.
- Step 3: Add 1 cup vegetable broth and 1 cup chopped kale. Bring to a simmer and cook for 10 minutes until kale is tender.
- Step 4: Stir in 1/4 cup grated Parmesan cheese until melted. Season with salt and black pepper to taste.
Frequently asked questions
How long does Herb-Infused Vegetable Soup with Parmesan take to make?
Total time is about 25 minutes (10 min prep + 15 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 with Parmesan?
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 tablespoons olive oil from drying out.
Can I substitute ingredients in Herb-Infused Vegetable Soup with Parmesan?
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 with Parmesan 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 Vegetable Soup with Parmesan keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
A must-make for Mediterranean lovers. The parmesan sprinkle at the end was genius—simple but transformative.
- ★★★★★
Perfect for a rainy evening. The fresh basil and thyme really elevated the veggies. My kids even ate their carrots without complaining!
- ★★★★★
This soup was a revelation! The herb infusion made the vegetables sing, and the parmesan rind added such depth. Made it for dinner guests and they raved.
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