Half-Cut Vegetable Soup
A vibrant, nutrient-packed soup where vegetables are perfectly halved for even cooking and maximum flavor infusion. This soups ready in about 30 minutes pairs medium, finely chopped yellow onion, chicken broth, chopped fresh basil 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove from heat and stir in 2 tbsp chopped fresh basil until fragrant and evenly distributed. Serve immediately while hot.
Frequently asked questions
How long does Half-Cut Vegetable Soup take to make?
Total time is about 30 minutes (15 min prep + 15 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 Half-Cut 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 chicken broth from drying out.
Can I substitute ingredients in Half-Cut 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 Half-Cut 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 Half-Cut 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.
What others are saying
- ★★★★★
This has become our go-to soups dish. We make it weekly.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
My whole family loved this.
