Vintage Estate Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A hearty, slow-simmered soup featuring heirloom vegetables and a touch of smoked paprika, evoking the charm of antique farmstead meals. This french-inspired soups ready in about 60 minutes pairs medium Carrots, stalks Celery, large Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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

• 3 medium Carrots
• 2 stalks Celery
• 1 large Onion
• 2 medium Potatoes
• 2 cloves Garlic
• 4 cups Vegetable broth
• 1 tsp Smoked paprika
• 4 Thyme sprigs
• 2 Bay leaves
• 1/2 cup Heavy cream
• 2 tbsp Olive oil
• 1/2 tsp Salt

Instructions

1. Step 1: Dice carrots, celery, onion, and potatoes into 1/2-inch cubes. Mince garlic. Heat olive oil in a large pot over medium heat, then add vegetables and sauté for 8 minutes until softened but not browned.
2. Step 2: Add garlic and smoked paprika, stirring for 1 minute until fragrant. Pour in vegetable broth, thyme, bay leaves, and salt, then bring to a gentle simmer.
3. Step 3: Cover and simmer for 25 minutes until potatoes are tender. Remove bay leaves and thyme sprigs.
4. Step 4: Use an immersion blender to puree soup until smooth, or transfer to a regular blender in batches. Stir in heavy cream and heat gently for 3 minutes until warmed through, being careful not to boil.