Harvest Vegetable Soup (Printer-Friendly Version)
A nourishing blend of seasonal veggies and herbs in a rich roasted tomato broth with chickpeas.
# What You'll Need:
→ Vegetables
01 -
450 g fresh roma tomatoes
02 -
2 onions, chopped
03 -
4 to 6 large garlic cloves, roughly chopped
04 -
2 celery stalks, chopped
05 -
1 large carrot, sliced into half moons
06 -
1 to 2 small gold or chioggia beets, diced
07 -
120 g cauliflower florets
08 -
1 red sweet bell pepper, cut into bite-sized pieces
09 -
1 zucchini, chopped into half moons or cubes
→ Liquids
10 -
950 to 1,180 ml chicken or vegetable broth, divided
→ Oils & Fats
11 -
2 tablespoon olive oil
→ Legumes
12 -
1 can (400 g) chickpeas, drained and rinsed
→ Herbs & Spices
13 -
1 tablespoon fresh rosemary
14 -
1 tablespoon fresh sage
15 -
1 teaspoon dried thyme
16 -
1 1/2 teaspoons sea salt
17 -
1/2 teaspoon ground black pepper
18 -
1/2 to 1 teaspoon smoked paprika
# Steps to Follow:
01 -
Preheat oven to 232°C (450°F). Halve tomatoes and arrange cut side up on a lined baking tray. Drizzle with olive oil and sprinkle with sea salt. Roast for 30 minutes until wilted.
02 -
Meanwhile, sauté chopped onions and garlic in a pot over medium heat for 15-20 minutes, stirring occasionally, until soft and caramelized. Reserve half of this mixture for blending.
03 -
Blend reserved sautéed onion and garlic mixture with cooled roasted tomatoes and 710 ml (3 cups) of broth until smooth. For an ultra-smooth texture, strain the mixture if desired.
04 -
Return the remaining sautéed onions to the pot. Add fresh rosemary, sage, dried thyme, salt, pepper, smoked paprika, celery, carrots, beets, and cauliflower. Stir gently over low heat to coat evenly.
05 -
Add remaining 240 ml (1 cup) broth. Cover and simmer on low heat for 15 minutes to soften the vegetables.
06 -
Add red bell pepper, zucchini, chickpeas, and blended tomato broth. Simmer uncovered for 20 to 30 minutes until all vegetables are tender. Add more broth if necessary to adjust consistency.
# Additional Tips:
01 -
This soup keeps well refrigerated for up to 4 days and can be frozen for up to 6 months. Substitute regular red beets with golden beets, parsnip, or rutabaga to avoid overpowering color.