Household Pantry Vegetable Soup

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

A hearty, comforting soup made with vegetables commonly found in any well-stocked kitchen, perfect for a cold evening. This American-inspired soup recipe, ready in about 45 minutes, pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, 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, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 14.5 ounces diced tomatoes
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme
• 1/2 cup, frozen peas
• 1/2 cup, frozen corn
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat.
2. Step 2: Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, cooking for 5 minutes until softened, stirring occasionally.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Pour in 14.5 ounces diced tomatoes and 4 cups vegetable broth, then stir in 1/2 teaspoon dried thyme.
5. Step 5: Bring to a simmer and cook for 15 minutes, then add 1/2 cup frozen peas and 1/2 cup frozen corn, cooking for an additional 5 minutes until vegetables are tender.
6. Step 6: Season with salt and black pepper to taste.