Slow-Simmered Garden Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A deeply flavorful soup made with seasonal garden vegetables, simmered slowly to meld their natural sweetness and aromatics. This american-inspired soups ready in about 55 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 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 2 cups, diced zucchini
• 2 cups, diced cauliflower
• 1 cup, diced potatoes
• 1/4 cup, chopped fresh parsley
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
3. Step 3: Pour in 4 cups vegetable broth, then stir in 2 cups diced zucchini, 2 cups diced cauliflower, 1 cup diced potatoes, 1/4 cup chopped fresh parsley, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 25-30 minutes, or until all vegetables are tender when pierced with a fork.
5. Step 5: Use an immersion blender to puree until smooth (or carefully transfer to a blender in batches), then return to low heat for 2 minutes to warm through.