Vintage Garden Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, herb-infused soup made with garden-fresh vegetables and pantry staples, evoking the simplicity of family estate cooking. This american-inspired soups ready in about 40 minutes pairs medium carrots, stalks celery, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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
• 1 medium onion
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Peel and dice 2 medium carrots into 1/2-inch pieces, then chop 2 celery stalks into 1/2-inch pieces and finely dice 1 medium onion.
2. Step 2: Heat a large pot over medium heat; add the carrots, celery, and onion, and cook for 5 minutes until softened, stirring occasionally.
3. Step 3: Add 1 can (14 oz) diced tomatoes (with juice), 4 cups vegetable broth, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper, then bring to a gentle simmer and cook for 20 minutes.
4. Step 4: Taste and adjust seasoning if needed, then serve hot with crusty bread.