Vegetable Thickers Soup

Soothe your soul with a hearty bowl of Vegetable Thickers Soup, a wholesome and deeply satisfying dish packed with garden-fresh flavors. This vibrant, vegetable-forward recipe combines an array of colorful produce like sweet carrots, earthy potatoes, tender zucchini, and crisp green beans, simmered to perfection in a rich vegetable broth infused with aromatic thyme and bay leaf. The soup’s signature thickened texture is achieved by gently blending part of the broth and veggies, creating a creamy yet chunky consistency that strikes the perfect balance. Ready in just an hour, this comforting one-pot wonder is ideal for busy weeknights or leisurely lunches. Garnished with fresh parsley for a pop of color, this nourishing soup is a family-friendly option that's as healthy as it is delicious. Perfect for vegetarians and those seeking warmth in a bowl, Vegetable Thickers Soup is a must-try recipe for your collection!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 1 cup green beans, trimmed and chopped
• 2 medium potatoes, peeled and cubed
• 1 medium zucchini, diced
• 14 ounces canned diced tomatoes
• 6 cups vegetable broth
• 1 whole bay leaf
• 2 sprigs fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 2 tablespoons parsley, chopped for garnish

Directions

Step 1

Heat the olive oil in a large stockpot or Dutch oven over medium heat.

Step 2

Add the finely chopped onion and cook until softened, about 3-4 minutes.

Step 3

Stir in the minced garlic and cook for another minute, taking care not to burn it.

Step 4

Add the diced carrots, celery, green beans, and potatoes to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Toss in the diced zucchini and stir to combine with the other vegetables.

Step 6

Add the canned diced tomatoes, vegetable broth, bay leaf, and fresh thyme sprigs. Stir well to combine.

Step 7

Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until all the vegetables are tender.

Step 8

Remove the bay leaf and thyme sprigs from the soup.

Step 9

Using an immersion blender, lightly blend the soup directly in the pot. Blend until you reach your desired consistency, leaving some chunks of vegetables for texture. Alternatively, you can carefully transfer half of the soup to a blender, puree it, and return it to the pot.

Step 10

Season the soup with salt and freshly ground black pepper to taste.

Step 11

Serve hot, garnished with chopped parsley for a fresh and bright finish.

Nutrition Facts

Serving size	(2529.9g)

Amount per serving	% Daily Value*
Calories	1173.1

Total Fat 53.8g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 10.3g
Cholesterol 7.9mg	0%
Sodium 6424.8mg	0%
Total Carbohydrate 147.6g	0%
Dietary Fiber 38.2g	0%
Total Sugars 54.4g
Protein 37.6g	0%

Vitamin D 0IU	0%
Calcium 542.4mg	0%
Iron 13.0mg	0%
Potassium 5025.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 12.3%

Carbs: 48.2%