Sunrise Vegetable Broth
A vibrant, nutrient-packed soup featuring seasonal vegetables simmered to perfection with fresh herbs and aromatic garlic. This mediterranean-inspired soups (vegetarian) ready in about 45 minutes pairs olive oil, medium, finely diced yellow onion, stalks, finely diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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, finely diced yellow onion
- 2 medium, peeled and cut into 1/4-inch rounds carrots
- 2 stalks, finely diced celery
- 1 medium, diced into 1/2-inch cubes zucchini
- 1 cup (240g) canned diced tomatoes
- 4 cups (950ml) vegetable broth
- 1 tsp dried thyme
- to taste salt
- to taste black pepper
- 2 tbsp, chopped fresh flat-leaf parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 medium yellow onion, finely diced, and 2 medium carrots, peeled and cut into 1/4-inch rounds, and cook for 5 minutes, stirring occasionally, until onions are translucent and carrots begin to soften.
- Step 2: Add 2 celery stalks, finely diced, and 1 medium zucchini, diced into 1/2-inch cubes, and cook for 3 more minutes until vegetables are fragrant and slightly softened.
- Step 3: Stir in 1 cup canned diced tomatoes, 4 cups vegetable broth, and 1 tsp dried thyme. Bring to a gentle boil, then reduce heat to low and simmer for 20 minutes, covered, until all vegetables are tender.
- Step 4: Season with salt and freshly ground black pepper to taste. Remove from heat and let stand for 5 minutes. Serve hot, garnished with 2 tbsp fresh flat-leaf parsley.
Frequently asked questions
How long does Sunrise Vegetable Broth take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sunrise Vegetable Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sunrise Vegetable Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sunrise Vegetable Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sunrise Vegetable Broth vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
