Newberry Harvest Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A comforting bowl of seasonal vegetables simmered with herbs and a touch of cream, perfect for chilly evenings. This american-inspired soups ready in about 55 minutes pairs medium carrots, stalks celery, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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
• 3 stalks celery
• 1 large onion
• 2 medium potatoes
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 tsp chopped fresh thyme
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Dice 2 medium carrots, 3 celery stalks, and 1 large onion into 1/2-inch cubes, then peel and dice 2 medium potatoes to the same size.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced vegetables and cook for 8 minutes, stirring occasionally, until the carrots begin to soften and the onion is translucent.
3. Step 3: Pour in 4 cups chicken broth, add 2 tsp chopped fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook for 25 minutes until potatoes are tender.
4. Step 4: Remove from heat and blend half the soup with an immersion blender until smooth, then return to the pot. Stir in 1/2 cup heavy cream and heat through for 3 minutes until warmed but not boiling.