Half-Staff Vegetable Soup
A comforting, balanced soup featuring equal parts carrots and celery, simmered to perfection with fresh herbs and a touch of cream for a satisfying half-staff of flavor. This american-inspired soups (vegetarian) ready in about 40 minutes pairs carrots, celery, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, 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 cups carrots
- 2 cups celery
- 1 medium onion
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 1/2 cup heavy cream
- 2 tbsp fresh parsley
Instructions
- Step 1: Dice 1 medium onion and 2 cups carrots and 2 cups celery into 1/4-inch cubes.
- Step 2: Heat a large pot over medium heat. Add 1 tbsp oil and sauté onions for 3 minutes until translucent, then add carrots and celery.
- Step 3: Cook for 5 minutes until vegetables begin to soften, stirring frequently to prevent sticking.
- Step 4: Add 4 cups chicken broth, 1 can diced tomatoes (with juice), and 1 tsp dried thyme. Bring to a gentle boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
- Step 5: Stir in 1/2 cup heavy cream and cook for 2 more minutes until heated through. Garnish with 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Staff Vegetable Soup take to make?
Total time is about 40 minutes (15 min prep + 25 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-Staff 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 carrots from drying out.
Can I substitute ingredients in Half-Staff 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-Staff Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Half-Staff Vegetable Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
Okay for a quick meal. I've had better soups dishes though.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
