Vegetable Hidden Garden Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, layered soup with root vegetables hidden beneath a velvety tomato base, revealing colorful layers when stirred. This international-inspired soups ready in about 50 minutes pairs medium carrots, stalks celery, medium potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 medium carrots
• 2 stalks celery
• 2 medium potatoes
• 1 large onion
• 3 cloves garlic
• 14.5 oz canned diced tomatoes
• 4 cups vegetable broth
• 1/4 cup fresh parsley
• 2 tbsp olive oil
• 1 tsp dried thyme

Instructions

1. Step 1: Dice 2 medium carrots, 2 stalks celery, and 2 medium potatoes into 1/4-inch cubes. Finely chop 1 large onion and 3 garlic cloves.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until translucent, then add garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in diced carrots, celery, potatoes, 1 tsp dried thyme, and 14.5 oz canned diced tomatoes. Cook for 3 minutes to soften vegetables, then pour in 4 cups vegetable broth.
4. Step 4: Bring to a gentle boil, reduce heat to low, and simmer covered for 25 minutes until vegetables are fork-tender. Stir in 1/4 cup fresh parsley before serving to reveal vibrant green flecks.