Half-Cut Vegetable Soup

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, nutrient-packed soup where vegetables are perfectly halved for even cooking and maximum flavor infusion. This soup recipe, ready in about 30 minutes, pairs carrots, zucchini, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes carrots
• 1 medium, diced into 1/2-inch cubes zucchini
• 1/2 medium, finely chopped yellow onion
• 3 cups chicken broth
• 2 tbsp, chopped fresh basil
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium pot over medium heat until shimmering. Add 1/2 medium finely chopped yellow onion and cook for 2 minutes until translucent, stirring frequently.
2. Step 2: Add 2 medium peeled and diced 1/2-inch carrot cubes and 1 medium diced 1/2-inch zucchini cubes. Sauté for 5 minutes until vegetables are tender but not browned, stirring occasionally.
3. Step 3: Pour in 3 cups chicken broth, add 1/4 tsp salt and 1/8 tsp black pepper. Bring to a gentle simmer and cook for 12 minutes until vegetables are fork-tender and flavors meld.
4. Step 4: Remove from heat and stir in 2 tbsp chopped fresh basil until fragrant and evenly distributed. Serve immediately while hot.