Vegetable and Mushroom Soup with Thyme

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

A simple, nourishing soup with a medley of seasonal vegetables and mushrooms, simmered with thyme for subtle earthy depth. This american-inspired soups ready in about 50 minutes pairs olive oil, large onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 100 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 large onion
• 2 carrot
• 2 stalks celery
• 8 oz mushroom
• 3 cloves garlic
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 sliced carrots, and 2 sliced celery. Cook for 5 minutes until softened.
2. Step 2: Add 8 oz sliced mushrooms and 3 minced garlic cloves. Sauté for 4 minutes until mushrooms are golden and fragrant.
3. Step 3: Pour in 4 cups vegetable broth and 1 tsp dried thyme. Bring to a simmer and cook for 20 minutes.
4. Step 4: Season with 1/4 tsp salt and 1/8 tsp black pepper. Stir in 2 tbsp fresh parsley before serving.