Harvest Vegetable Soup Recipe
This Harvest Vegetable Soup recipe is so cozy and nourishing! Packed with seasonal veggies and chickpeas in a luscious roasted tomato base with fresh herbs. Vegan & delicious!
How to Make the Best Harvest Vegetable Soup
There’s something deeply satisfying about a bowl of harvest vegetable soup on a crisp autumn day. This hearty, colorful soup celebrates the bounty of the season with a beautiful array of vegetables—beets, carrots, cauliflower, zucchini, and sweet peppers—all simmered in a rich, roasted tomato broth infused with fresh herbs.
The secret to this soup’s incredible depth of flavor is the roasted tomato base. Taking the time to roast fresh roma tomatoes brings out their natural sweetness and adds a subtle caramelized note that you simply can’t get from canned tomatoes. Combined with slowly sautéed onions and garlic, the result is a broth that’s both comforting and complex.
Chickpeas add protein and a satisfying heartiness, making this soup substantial enough to serve as a main course alongside crusty bread. The fresh rosemary and sage give it that unmistakable autumn aroma, while a touch of smoked paprika adds just a hint of warmth. Whether you’re looking for a cozy weeknight dinner or a meal to impress guests, this harvest vegetable soup delivers on all fronts.
Harvest Vegetable Soup
This Harvest Vegetable Soup recipe is so cozy and nourishing! Packed with seasonal veggies and chickpeas in a luscious roasted tomato base with fresh herbs. Vegan & delicious!
Ingredients
Roasted Tomatoes
Soup Base
Vegetables
Seasonings
Instructions
Roast the Tomatoes
- Heat oven to 450 degrees.
- Wash tomatoes and slice them in half. Lay tomatoes skin down cut side up on a lined baking pan. Drizzle lightly with olive oil and sprinkle with salt. Roast for 30 minutes, until wilted.
Prepare the Soup Base
- While tomatoes are roasting, sauté onions and garlic for about 15-20 minutes until soft and caramelized, transfer half of the onion mixture into the blender.
- Blend this half of sautéed onion/garlic mixture with cooled roasted tomatoes and 3 cups of broth until smooth. The peels blend up quite tiny. If you prefer ultra smooth you can strain the tomato broth.
Build the Soup
- In the pot with the reserved onions, add sage, rosemary, thyme, salt, pepper, paprika, celery, carrots, beets, and cauliflower. Mix on low heat for a minute just to coat everything.
- Add remaining cup of plain broth and low simmer with lid on for 15 minutes. Add red pepper, zucchini, and chickpeas and tomato broth. Simmer 20-30 minutes more. Test the vegetables for doneness. Simmer longer if needed. Add additional broth if desired.
Notes
- This soup is naturally vegan when using vegetable broth.
- For a thicker soup, blend a portion of the vegetables before serving.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
