Rainbow Spring Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, sunlit soup brimming with seasonal vegetables that capture the spectrum of spring light. This american-inspired soups ready in about 50 minutes pairs carrots, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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

• 6 oz carrots
• 6 oz zucchini
• 1/2 cup red bell pepper
• 4 cups chicken broth
• 1 tbsp lemon juice
• 2 tbsp fresh dill
• 1 tbsp olive oil
• 1/2 tsp sea salt

Instructions

1. Step 1: Dice 6 oz carrots, 6 oz zucchini, and 1/2 cup red bell pepper into 1/4-inch cubes, then sauté in 1 tbsp olive oil over medium heat for 8 minutes until softened and edges begin to brown.
2. Step 2: Add 4 cups chicken broth and simmer for 15 minutes until vegetables are tender but not mushy, then blend until smooth using an immersion blender.
3. Step 3: Stir in 1 tbsp lemon juice, 2 tbsp chopped fresh dill, and 1/2 tsp sea salt until the soup is vibrant orange-yellow and fragrant, then serve warm with a sprig of dill for garnish.