Johnson's Garden Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, nutrient-packed soup featuring seasonal vegetables simmered in a savory herb broth. This soups ready in about 45 minutes pairs medium zucchini, medium carrots, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 medium zucchini
• 3 medium carrots
• 1 cup cherry tomatoes
• 1 large yellow onion
• 3 garlic cloves
• 4 cups vegetable broth
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 2 tbsp olive oil
• 2 tbsp fresh parsley
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Dice zucchini and carrots into 1/2-inch cubes, and halve cherry tomatoes.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped onion and sauté for 4 minutes until translucent and barely golden around the edges.
3. Step 3: Add minced garlic and cook for 1 minute until aromatic — do not brown.
4. Step 4: Stir in zucchini, carrots, and tomatoes, and cook for 5 minutes until vegetables begin to soften.
5. Step 5: Pour in 4 cups vegetable broth, add dried basil, oregano, 3/4 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil.
6. Step 6: Reduce heat to low, cover, and simmer for 25 minutes until vegetables are tender but not mushy.