As the leaves turn golden and the air gets crisp, there’s nothing quite like a warm bowl of Fall Harvest Vegetable Soup to embrace the season. This hearty soup is not just a meal; it’s a hug in a bowl, perfect for busy days when you need something comforting yet nutritious. Packed with vibrant autumn vegetables, it’s a quick solution for a cozy family dinner or a delightful dish to impress your friends. Trust me, once you try this recipe, it will become a staple in your kitchen as the days grow shorter and the nights cooler.
Why You’ll Love This Fall Harvest Vegetable Soup
- Quick and easy to prepare, making it perfect for busy weeknights.
- Hearty and satisfying, it warms you from the inside out.
- Packed with seasonal vegetables, it’s a healthy fall soup recipe.
- Versatile and customizable, you can use whatever veggies you have on hand.
- Great for meal prep, it stores well for leftovers or freezing.
Fall Harvest Vegetable Soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegan
Description
A hearty and healthy fall harvest vegetable soup that is perfect for the autumn season, packed with seasonal vegetables and flavors.
Ingredients
- 1–2 tbsp extra-virgin olive oil
- 1 large onion, chopped
- 3 cups butternut squash, cubed
- 2 medium carrots, chopped
- 4 cups vegetable or chicken broth
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 can (796 mL) canned diced tomatoes
- 1 bay leaf
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 2 garlic cloves, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the butternut squash, carrots, celery, and zucchini, cooking for about 5 minutes.
- Add the canned diced tomatoes, broth, bay leaf, and spices (parsley, basil, oregano, and sea salt).
- Bring the soup to a boil, then reduce heat and let it simmer for 20-30 minutes until the vegetables are tender.
- Remove the bay leaf before serving.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- It can also be frozen for up to 3 months.
- Feel free to add any other seasonal vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients for Fall Harvest Vegetable Soup
Gathering the right ingredients is the first step to creating a delicious Fall Harvest Vegetable Soup. Here’s what you’ll need:
- Extra-virgin olive oil: This adds a rich flavor and helps sauté the vegetables to perfection.
- Onion: A staple in many soups, it provides a sweet and savory base when sautéed.
- Butternut squash: This creamy, sweet squash is the star of the show, bringing a lovely autumn flavor.
- Carrots: Their natural sweetness balances the soup and adds a pop of color.
- Vegetable or chicken broth: This is the liquid gold that brings all the flavors together. Choose low-sodium for a healthier option.
- Celery: Adds a nice crunch and depth of flavor, enhancing the overall taste.
- Zucchini: A versatile vegetable that cooks quickly and adds a lovely texture.
- Canned diced tomatoes: These provide acidity and a rich tomato flavor, making the soup heartier.
- Bay leaf: A simple herb that infuses the soup with a subtle, aromatic flavor.
- Dried parsley, basil, and oregano: These herbs bring a burst of flavor, making your soup taste like it simmered all day.
- Sea salt: Essential for enhancing all the flavors in your soup.
- Garlic: Adds a fragrant kick that elevates the entire dish.
Feel free to get creative! You can swap in any seasonal vegetables you have on hand, like sweet potatoes or kale. The beauty of this hearty seasonal soup is its flexibility. For exact quantities, check the bottom of the article where you can find the full recipe available for printing.
How to Make Fall Harvest Vegetable Soup
Making this Fall Harvest Vegetable Soup is a delightful journey that fills your kitchen with the warm, inviting scents of autumn. Follow these simple steps, and you’ll have a hearty seasonal soup ready in no time!
Step 1: Heat the Olive Oil
Start by heating 1-2 tablespoons of extra-virgin olive oil in a large pot over medium heat. This step is crucial! Properly heated oil helps to develop flavors and ensures that your vegetables sauté beautifully. You want the oil to shimmer, but not smoke. This is where the magic begins!
Step 2: Sauté the Onion
Next, add the chopped onion to the pot. Sauté it until it becomes translucent, about 5 minutes. This is the foundation of your soup. The sweet aroma of the onion will fill your kitchen, making it feel like home. Stir occasionally to prevent it from browning too much; we want it soft and sweet, not caramelized.
Step 3: Add the Vegetables
Now it’s time to add the butternut squash, carrots, celery, and zucchini. Adding them in this order is important because they have different cooking times. The denser vegetables, like squash and carrots, need a bit more time to soften. Stir everything together and let them cook for about 5 minutes. This step allows the vegetables to mingle and start releasing their flavors.
Step 4: Incorporate the Broth and Spices
Pour in the vegetable or chicken broth, followed by the canned diced tomatoes, bay leaf, and your dried herbs: parsley, basil, oregano, and sea salt. The broth is the lifeblood of your soup, bringing all the flavors together. The spices will infuse the soup with warmth and depth, making it a truly healthy fall soup recipe.
Step 5: Simmer the Soup
Bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes. This simmering process is where the magic happens! It allows the vegetables to become tender and the flavors to meld beautifully. You’ll know it’s ready when the vegetables are fork-tender and the soup has thickened slightly.
Step 6: Final Touches
Before serving, don’t forget to remove the bay leaf. It’s not meant to be eaten! Give the soup a final stir, taste it, and adjust the seasoning if needed. Now, you’re ready to ladle this delicious vegan harvest soup into bowls and enjoy the fruits of your labor!
Tips for Success
- Prep your vegetables ahead of time to save on cooking time.
- Use fresh herbs if possible; they elevate the flavor of your soup.
- Don’t rush the sautéing process; it builds a rich base for your soup.
- Adjust the thickness by adding more broth if you prefer a lighter soup.
- For extra flavor, try adding a splash of apple cider vinegar before serving.
Equipment Needed
- Large pot or Dutch oven: A sturdy pot is essential for even cooking.
- Wooden spoon: Perfect for stirring and preventing scratches on your pot.
- Cutting board and knife: Essential for chopping your vegetables with ease.
- Measuring cups and spoons: Handy for precise ingredient measurements.
- Can opener: Necessary for opening those canned diced tomatoes.
Variations To Try
- Add Protein: For a heartier meal, toss in some cooked lentils or chickpeas. They blend perfectly with the flavors of this root vegetable soup.
- Spice it Up: If you enjoy a kick, add a pinch of red pepper flakes or a dash of hot sauce for a spicy twist.
- Herb Infusion: Experiment with fresh herbs like thyme or rosemary for a fragrant touch that enhances the autumn vibe.
- Creamy Texture: Blend a portion of the soup for a creamy consistency. You can also stir in a splash of coconut milk for a rich flavor.
- Seasonal Additions: Feel free to incorporate seasonal vegetables like kale, sweet potatoes, or parsnips to keep things interesting.
Serving Suggestions
- Pair your Fall Harvest Vegetable Soup with crusty whole-grain bread for a satisfying meal.
- Serve with a light salad dressed in a tangy vinaigrette to balance the soup’s richness.
- For a cozy touch, garnish with fresh herbs or a sprinkle of nutritional yeast.
- A warm apple cider or herbal tea complements the autumn flavors beautifully.
FAQs about Fall Harvest Vegetable Soup
As you embark on your culinary adventure with this Fall Harvest Vegetable Soup, you might have a few questions. Here are some common queries I’ve encountered, along with helpful answers to guide you.
Can I make this soup ahead of time?
Absolutely! This healthy fall soup recipe is perfect for meal prep. You can make it ahead of time and store it in the refrigerator for up to three days. It also freezes well for up to three months, making it a great option for busy days.
What can I substitute for butternut squash?
If butternut squash isn’t available, you can use sweet potatoes or pumpkin as a substitute. Both options will add a lovely sweetness to your autumn vegetable soup.
Is this soup gluten-free?
Yes! This hearty seasonal soup is naturally gluten-free, making it suitable for those with gluten sensitivities. Just ensure that your broth is gluten-free as well.
Can I add meat to this soup?
Of course! If you prefer a protein boost, feel free to add cooked chicken or turkey. Just stir it in during the last few minutes of cooking to heat through.
How can I make this soup spicier?
If you like a little heat, consider adding red pepper flakes or a dash of hot sauce. This will give your vegan harvest soup a delightful kick that complements the autumn flavors beautifully.
Final Thoughts
As the days grow shorter and the air turns crisp, this Fall Harvest Vegetable Soup becomes more than just a meal; it’s a celebration of the season. Each spoonful is a reminder of cozy family gatherings and the warmth of home. The vibrant colors and rich flavors bring joy to the table, making it a dish everyone will love. Whether you’re enjoying it solo or sharing it with loved ones, this hearty soup is sure to nourish both body and soul. So, grab your pot and let the comforting aromas fill your kitchen—autumn is waiting to be savored!