Pandemic-Style Hearty Vegetable Soup

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

A comforting, nutrient-packed soup created during the homeschooling surge, featuring seasonal vegetables and a creamy finish. This american-inspired soups ready in about 55 minutes pairs olive oil, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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
• 1 cup diced onion
• 3 cloves minced garlic
• 1 cup diced carrots
• 1/2 cup diced celery
• 1 cup diced potatoes
• 4 cups chicken or vegetable broth
• 1 cup diced zucchini
• 1 cup diced green beans
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until translucent, then add minced garlic and cook for 1 minute until fragrant.
2. Step 2: Stir in diced carrots, celery, potatoes, and diced zucchini, cooking for 5 minutes to soften slightly. Add 4 cups broth, diced green beans, diced tomatoes, 1 tsp thyme, 1/2 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until vegetables are tender and flavors meld.
4. Step 4: Stir in 1/2 cup heavy cream and simmer gently for 5 more minutes until the soup is heated through and slightly thickened, stirring until the cream is fully incorporated.