Rosemary-Potato Vegetable Soup

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A comforting soup simmered with potatoes, carrots, and rosemary, enhanced by garden-fresh herbs. This American-inspired vegetarian recipe, ready in about 40 minutes, pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 tbsp olive oil
• 1 medium onion
• 2 carrots
• 2 potatoes
• 4 cups vegetable broth
• 1 tbsp fresh rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat.
2. Step 2: Add 1 diced onion and cook for 3 minutes until softened, then add 2 diced carrots and 2 diced potatoes, stirring to coat.
3. Step 3: Pour in 4 cups vegetable broth, add 1 tbsp chopped rosemary, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until vegetables are tender.