Johnson's Garden Vegetable Soup with Smoked Paprika
A vibrant, nutrient-packed soup featuring seasonal vegetables and a hint of smoky spice, celebrating America's diverse culinary heritage. This american-inspired vegetarian ready in about 45 minutes pairs medium carrots, stalks celery stalks, large yellow onions 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 carrots
- 2 stalks celery stalks
- 1 large yellow onions
- 1 medium zucchini
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 2 tbsp olive oil
Instructions
- Step 1: Dice 2 medium carrots, 2 celery stalks, and 1 large yellow onion into 1/4-inch pieces. Heat 2 tbsp olive oil in a large pot over medium heat, add vegetables and cook 8 minutes until softened and fragrant.
- Step 2: Stir in 1 medium diced zucchini and cook 3 minutes. Add 4 cups chicken broth, 1 can diced tomatoes (undrained), 1 tsp smoked paprika, and 1/2 tsp dried thyme, then bring to a gentle simmer.
- Step 3: Cover and cook 20 minutes until vegetables are tender. Remove from heat, let cool slightly, then blend with an immersion blender until smooth (or transfer to a blender in batches).
- Step 4: Return soup to pot, reheat gently over low heat for 5 minutes until steaming, adjusting salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Johnson's Garden Vegetable Soup with Smoked Paprika take to make?
Total time is about 45 minutes (20 min prep + 25 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 Johnson's Garden Vegetable Soup with Smoked Paprika?
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 medium carrots from drying out.
Can I substitute ingredients in Johnson's Garden Vegetable Soup with Smoked Paprika?
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 Johnson's Garden Vegetable Soup with Smoked Paprika 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 Johnson's Garden Vegetable Soup with Smoked Paprika?
American vegetarian 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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
