Half-Cut Vegetable Soup
A vibrant, nutrient-packed soup where vegetables are perfectly halved for even cooking and maximum flavor infusion. This vegetarian-inspired 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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 goes well with Half-Cut Vegetable Soup?
Vegetarian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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.
