Cozy Harvest Vegetable Soup

This hearty harvest vegetable soup brings warmth and nourishment from the bounty of autumn’s best produce. Filled with roasted tomatoes, fresh herbs, and a colorful medley of vegetables, it offers comfort in every spoonful while being entirely vegan and full of flavor. Making this soup is a rewarding experience that feels like a celebration of seasonal goodness.

I first tried this soup on an unexpectedly chilly fall evening and it quickly became a go-to for my family. Every time I make it, the aromas fill the kitchen and bring everyone to the table eager for a bowl.

Ingredients

• Olive oil: for roasting and sautéing, choose extra virgin for the best flavor
• Fresh roma tomatoes: ripe and firm, essential for a sweet and tangy roasted tomato base
• Onions: add sweetness and depth, select firm and heavy bulbs
• Garlic: roughly chopped cloves bring aromatic warmth
• Celery: provides subtle earthiness and crunch, look for firm stalks with fresh leaves
• Carrot: cut into half moons for sweet undertones and color
• Gold or chioga beets: offer earthiness without overpowering color, avoid large or wilted beets
• Cauliflower: small florets add texture and nutrition
• Red sweet pepper: brightens the soup with mild sweetness
• Zucchini: adds moisture and softness, choose firm and unblemished
• Broth: chicken or vegetable, preferably homemade or low sodium for control over salt
• Sea salt: enhances all the flavors naturally
• Black pepper: fresh ground for punch
• Fresh rosemary and sage: aromatic herbs that bring warmth and herbaceous notes
• Dried thyme: adds subtle earthiness
• Smoked paprika: imparts a gentle smoky depth
• Canned chickpeas: drained and rinsed, essential for protein and heartiness

Instructions

Sear and soften the aromatics:

Cook onions and garlic in olive oil over medium-low heat for at least 15 minutes until golden and caramelized. This slow cooking develops a deep savory flavor that forms the foundation of the soup. Half of this mix will be blended later for creaminess.

Prepare the roasted tomato base:

Heat the oven to 450 degrees Fahrenheit. Wash roma tomatoes and slice them in half. Arrange cut side up on a baking sheet lined with parchment. Drizzle lightly with olive oil and sprinkle with a pinch of salt. Roast for 30 minutes until softened and beginning to wilt.

Blend the tomato soup base:

Transfer half of the sautéed onion and garlic mixture into a blender. Add the cooled roasted tomatoes and 3 cups of broth. Blend until smooth. The roasted tomato skins will blend finely, but for an even silkier texture, strain the mixture before adding it back to the soup.

Build the soup with herbs and vegetables:

Return the remaining sautéed onions and garlic to the pot. Stir in fresh rosemary, sage, dried thyme, sea salt, black pepper, and smoked paprika to coat evenly. Add chopped celery, carrots, beets, and cauliflower. Cook over low heat for about a minute to infuse the vegetables with herb flavors.

Simmer to tender perfection:

Pour in 1 cup of plain broth and bring to a low simmer with a lid on for 15 minutes. This softens the root vegetables and allows the herbs to bloom beautifully.

Add final vegetables and chickpeas:

Stir in diced red pepper, zucchini, chickpeas, and the blended roasted tomato broth. Simmer uncovered for 20 to 30 minutes, checking the vegetables for tenderness. Add extra broth if needed to reach your desired consistency.

This recipe is great for celebrating the harvest season and embracing heart-healthy ingredients. My favorite part is the roasted tomato broth which deepens the flavor in a way raw tomatoes cannot match. It reminds me of cozy fall dinners around the table with family sharing stories and spoonfuls of warmth.

Storage Tips

Store the soup in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze in portion-sized containers for up to 6 months. When reheating, warm gently on the stove adding a splash of broth or water if needed to loosen the texture. Avoid microwaving in large batches as it heats unevenly.

Ingredient Substitutions

Swap golden or chioga beets with parsnip or rutabaga if you prefer a lighter color or milder earthy flavor. Use vegetable broth to keep the soup fully vegan or chicken broth for added richness. Fresh herbs can be replaced with dried in smaller amounts but fresh always gives a brighter result. Canned beans other than chickpeas, like white beans or lentils, can be used for variety.

Serving Suggestions

Serve this soup with crusty artisan bread or a warm grain bowl for a complete meal. Garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of nutritional yeast or vegan parmesan for added umami. A crisp green salad alongside balances textures and adds freshness.

Enjoy this hearty harvest vegetable soup warm with your favorite bread or grain for a comforting, seasonal meal. It stores and freezes well, making it perfect for make-ahead dinners.

Common Questions About Recipes

→ What vegetables are best for this soup?

Seasonal vegetables like carrots, celery, beets, zucchini, cauliflower, and tomatoes work beautifully to add depth and texture.

→ Can the soup be made vegan?

Yes, using vegetable broth keeps the soup fully plant-based without compromising flavor.

→ Why roast the tomatoes before blending?

Roasting enhances the tomatoes’ natural sweetness and adds a rich depth to the soup’s base.

→ How long does the soup keep?

It stays fresh in the refrigerator for up to 4 days and can be frozen for up to 6 months.

→ Can other spices be added?

Yes, smoked paprika adds warmth, but feel free to adjust seasonings to your preference.