Williams' Fresh Garden Vegetable Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, nutrient-packed soup featuring seasonal vegetables simmered in a savory herb-infused broth with a hint of fresh basil. This soups ready in about 45 minutes pairs olive oil, medium, diced onion, medium, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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.

Prep: 15 min Cook: 30 min Serves 4 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until warm. Add 1 medium diced onion and sauté for 5 minutes until soft and golden at the edges.
  2. Step 2: Add 2 diced peeled carrots and 2 diced celery stalks, cooking for 7 minutes until slightly softened but still holding their shape.
  3. Step 3: Stir in 1 medium diced zucchini and 1 cup trimmed green beans, cooking for 3 minutes until bright and crisp-tender.
  4. Step 4: Pour in 4 cups vegetable broth and 14 oz diced tomatoes, bringing to a gentle simmer. Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, until vegetables are tender but not mushy.
  5. Step 5: Stir in 2 tbsp chopped fresh basil and season with salt and pepper to taste. Simmer for 2 more minutes until flavors meld and the soup is fragrant.
  6. Step 6: Remove from heat and let sit for 5 minutes before serving to allow flavors to deepen.

Frequently asked questions

How long does Williams' Fresh Garden Vegetable Soup take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Williams' Fresh Garden Vegetable Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Williams' Fresh Garden Vegetable Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Williams' Fresh Garden Vegetable Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What should I serve with Williams' Fresh Garden Vegetable Soup?

A simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable round out the plate. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.

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