Rosemary-Thyme Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Hearty root vegetable soup infused with rosemary and thyme, simmered until flavors meld into a comforting broth. This french-inspired soups ready in about 50 minutes pairs olive oil, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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, diced onion
• 2, diced carrots
• 2, diced potatoes
• 1 cup, diced parsnip
• 4 cups vegetable broth
• 2 sprigs rosemary
• 2 sprigs thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook until softened, about 5 minutes.
2. Step 2: Add 2 diced carrots, 2 diced potatoes, and 1 cup diced parsnip to the pot. Cook for 5 minutes, stirring occasionally.
3. Step 3: Pour in 4 cups vegetable broth, then add 2 rosemary sprigs and 2 thyme sprigs. Bring to a boil, then reduce heat and simmer for 25 minutes, or until vegetables are tender.
4. Step 4: Remove rosemary and thyme sprigs. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in 1/4 cup chopped fresh parsley just before serving.