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Best Autumn Vegetable Soup Recipe

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Autumn Fall Vegetable Soup Recipes Soup recipes, Vegetable soup recipes, Recipes
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Description

As the weather begins to cool down and the leaves start to change colors, there's nothing quite like a warm bowl of soup to comfort you. This autumn vegetable soup recipe is a perfect way to use up all the fresh produce from the farmers' market and make a delicious and healthy meal for your family. It's a hearty soup that's packed with the flavors of autumn and is easy to make.

Prep Time

The prep time for this soup is about 20 minutes.

Cook Time

The cook time for this soup is about 45 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 sweet potato, peeled and diced
  • 1 butternut squash, peeled and diced
  • 1 can of diced tomatoes
  • 4 cups of vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Equipment

  • A large soup pot
  • A cutting board and knife
  • A wooden spoon

Method

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the onion and garlic, and sauté until the onion is translucent.
  3. Add the carrots, celery, sweet potato, and butternut squash, and sauté for a few minutes until the vegetables are slightly softened.
  4. Add the canned tomatoes, vegetable broth, thyme, rosemary, oregano, salt, and pepper, and stir to combine.
  5. Bring the soup to a boil, reduce the heat to low, and let it simmer for 30-40 minutes until the vegetables are tender.
  6. Using an immersion blender, puree the soup until it's smooth and creamy. If you don't have an immersion blender, you can transfer the soup to a blender in batches and puree it that way.
  7. Return the soup to the pot and heat it through. Taste and adjust seasoning as needed.
  8. Serve the soup hot and garnish with fresh herbs or a dollop of sour cream, if desired.

Notes

This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. To reheat, simply heat it over medium-low heat until it's warmed through.

Nutrition Info

This recipe makes about 6 servings. Each serving contains approximately:
  • Calories: 175
  • Protein: 4g
  • Fat: 3g
  • Carbohydrates: 37g
  • Fiber: 7g
  • Sugar: 10g
  • Sodium: 579mg

Recipes FAQ

Can I use different vegetables?

Absolutely! This recipe is very versatile, so feel free to use any vegetables that are in season or that you have on hand. Some other great options include parsnips, turnips, leeks, or bell peppers.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply sauté the onion and garlic in a pan, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender. Then, use an immersion blender to puree the soup until it's smooth.

Is this soup vegan?

Yes, this soup is vegan as long as you use vegetable broth and don't add any dairy products as a garnish.

Recipe Tips

  • For a creamier soup, you can add a can of coconut milk or a splash of heavy cream.
  • If you don't have dried herbs, you can use fresh herbs instead. Just keep in mind that fresh herbs are more potent than dried herbs, so you'll need to use less.
  • You can make this soup ahead of time and store it in the refrigerator or freezer for later.
  • This soup pairs well with a crusty loaf of bread or a simple side salad.

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