Lemony Tomato and Vegetable Soup with Kale

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A vibrant, nutrient-packed soup featuring sun-ripened tomatoes, carrots, and hearty kale, finished with a zesty lemon boost. This mediterranean-inspired soups (vegetarian, gluten-free) ready in about 40 minutes pairs olive oil, carrots, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 7, 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 tbsp olive oil
• 5 carrots
• 1 onion
• 3 cloves garlic
• 2 cups vegetable broth
• 14 oz can diced tomatoes
• 5 tbsp lemon juice
• 2 cups kale

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 5 peeled and diced carrots and 1 diced onion, cooking for 5 minutes until softened.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Pour in 2 cups vegetable broth and 14 oz can diced tomatoes, then add 5 tbsp fresh lemon juice and 1/2 tsp dried thyme. Simmer uncovered for 15 minutes.
4. Step 4: Stir in 2 cups chopped kale and cook for 5 minutes until kale is tender but still vibrant green. Adjust seasoning with salt and pepper before serving.