Tomato-Infused Williams Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A vibrant, aromatic soup bursting with garden-fresh vegetables and a rich tomato base, perfect for a light yet satisfying meal. This american-inspired soups ready in about 50 minutes pairs olive oil, medium onion, medium carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 medium onion
• 2 medium carrots
• 2 stalks celery
• 2 cloves garlic
• 14 oz canned diced tomatoes
• 4 cups vegetable broth
• 2 medium potatoes
• 1 cup green beans
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add the diced 1 medium onion, 2 medium carrots, and 2 stalks celery, and cook for 5 minutes until softened.
2. Step 2: Add the minced 2 cloves garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in the 14 oz canned diced tomatoes (with juice), 4 cups vegetable broth, 2 medium potatoes, and 1 cup green beans. Bring to a simmer.
4. Step 4: Add 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Cover and simmer for 25 minutes, or until vegetables are tender.
6. Step 6: Adjust seasoning with additional salt and pepper if needed.