Quick Vegetable Soup from Williams Sonoma
Warm, hearty, and bursting with garden-fresh flavor, the Quick Vegetable Soup from Williams Sonoma is a comforting classic that’s ready in just 45 minutes. Perfect for busy weeknights, this wholesome recipe features a medley of vibrant veggies—like zucchini, carrots, celery, and potatoes—gently simmered in a savory vegetable broth infused with fragrant garlic, thyme, and a touch of bay leaf. Nutrient-packed spinach or kale adds a fresh, wholesome twist, while a sprinkle of parsley provides the final pop of color and flavor. This easy, one-pot soup is ideal for vegetarians and anyone seeking a healthy, satisfying meal that can feed a crowd. Serve with crusty bread for the ultimate cozy pairing.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 medium russet potato, peeled and diced
- 1 14.5-ounce can diced tomatoes (canned, with juices)
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 cups fresh spinach or kale, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened, stirring occasionally.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced carrots, celery, zucchini, and diced potato to the pot. Sauté for 5 minutes, stirring occasionally.
Pour in the canned diced tomatoes and their juices, followed by the vegetable broth.
Add the bay leaf, dried thyme, salt, and black pepper to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the vegetables are tender.
Add the fresh spinach or kale to the pot and simmer for an additional 3-5 minutes until wilted.
Taste and adjust seasoning, adding more salt or pepper if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4480 mg | 195% | |
| Total Carbohydrate | 173.1 g | 63% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 50.5 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 6332 mg | 135% | |
*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.
