Nursing Jurisprudence Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A comforting bowl of creamy tomato soup with a hint of thyme, reflecting the Board's regulatory focus. This american-inspired soups ready in about 45 minutes pairs (28 oz each) tomatoes, medium onion, medium carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 cans (28 oz each) tomatoes
• 1 medium onion
• 1 medium carrot
• 2 stalks celery
• 2 cloves garlic
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Finely dice onion, carrot, and celery. Mince garlic cloves.
2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Sauté onion, carrot, and celery for 5 minutes until softened.
3. Step 3: Add minced garlic and cook for 1 minute until fragrant.
4. Step 4: Pour in tomatoes with their juice, chicken broth, and dried thyme. Bring to a simmer and cook uncovered for 20 minutes.
5. Step 5: Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
6. Step 6: Stir in heavy cream, salt, and black pepper. Simmer gently for 5 minutes without boiling to avoid curdling.
7. Step 7: Taste and adjust seasoning. Serve hot with crusty bread.