Johnson's Garden Vegetable Soup with Smoked Paprika

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

A vibrant, nutrient-packed soup featuring seasonal vegetables and a hint of smoky spice, celebrating America's diverse culinary heritage. This American-inspired vegetarian recipe, ready in about 45 minutes, pairs carrots, celery stalks, 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 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

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Instructions

1. 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.
2. 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.
3. 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).
4. Step 4: Return soup to pot, reheat gently over low heat for 5 minutes until steaming, adjusting salt and pepper to taste.