Autumn Veg Soup Recipe for Cozy and Healthy Meals

As the leaves turn golden and the air grows crisp, nothing comforts quite like a warm bowl of autumn vegetable soup. This recipe is a celebration of the season’s best produce—root vegetables, squash, and hearty greens come together in a flavorful, nourishing broth.

Whether you’re cozying up after a long day or serving it as a wholesome starter for family dinners, this soup is simple to make and deeply satisfying. The blend of textures and natural sweetness from the vegetables is perfectly balanced with aromatic herbs and a touch of spice, making it an ideal dish to welcome fall’s bounty into your kitchen.

Not only is this soup delicious, but it’s also packed with vitamins and fiber, helping you stay energized and healthy during the cooler months. Let’s dive into this delightful autumn veg soup recipe that will soon become your go-to comfort food this season!

Why You’ll Love This Recipe

This autumn vegetable soup is a true crowd-pleaser for many reasons. First, it uses simple, wholesome ingredients you can find at any farmers’ market or grocery store during the fall.

It’s incredibly versatile—you can swap out vegetables based on what you have available or prefer.

Secondly, it’s a one-pot wonder! Minimal cleanup means more time to relax and enjoy.

The flavors deepen beautifully as the soup simmers, and it tastes even better the next day, making it perfect for meal prep. Plus, it’s naturally vegetarian and can be easily adapted to vegan or gluten-free diets.

If you love hearty, healthy, and heartwarming meals, this recipe will quickly become a staple in your autumn cooking repertoire.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 small butternut squash, peeled and cubed (about 3 cups)
• 2 medium potatoes, peeled and diced
• 1 parsnip, peeled and chopped
• 1 cup chopped kale or Swiss chard
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Optional: 1/2 teaspoon smoked paprika or chili flakes for warmth
• Fresh parsley, chopped for garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or heat-resistant spatula
• Measuring spoons
• Ladle
• Blender or immersion blender (optional, for creamier texture)

Instructions

1. Heat the olive oil in your large pot over medium heat until shimmering.
2. Add the diced onion, minced garlic, carrots, and celery. Sauté for about 5–7 minutes, stirring occasionally, until the onions become translucent and the vegetables start to soften.
3. Stir in the cubed butternut squash, potatoes, and parsnip. Toss everything together so the vegetables get a nice coating of oil and begin to release their aromas.
4. Pour in the vegetable broth and the can of diced tomatoes with their juices. Stir to combine.
5. Add the dried thyme, rosemary, bay leaf, salt, pepper, and optional smoked paprika or chili flakes. Bring the soup to a boil over high heat.
6. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 30–40 minutes, or until all the vegetables are tender when pierced with a fork.
7. Remove the bay leaf. If you prefer a chunkier soup, leave it as is. For a creamier texture, use an immersion blender to puree part or all of the soup directly in the pot. Alternatively, transfer a few cups at a time to a blender and pulse until smooth, then return to the pot.
8. Stir in the chopped kale or Swiss chard and cook uncovered for another 5 minutes until the greens are wilted and tender.
9. Taste and adjust seasoning with more salt and pepper if needed.
10. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Tips & Variations

“For added protein, stir in cooked beans or lentils during the last 10 minutes of simmering.”

Use seasonal vegetables: Feel free to swap or add root vegetables like sweet potatoes, turnips, or rutabaga to keep the soup interesting and fresh.

Make it vegan or gluten-free: This recipe is naturally vegan and gluten-free, but always double-check your broth to ensure it fits your dietary needs.

Add creaminess: For a richer soup, stir in a splash of coconut milk or a dollop of sour cream or plain yogurt just before serving.

Spice it up: A pinch of cayenne or a sprinkle of curry powder can transform the flavor profile and add warmth on chilly days.

Storage: The soup keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Reheat gently on the stovetop or microwave.

Nutrition Facts

Serving Suggestions

This soup pairs beautifully with warm crusty bread or a crunchy side salad. For a satisfying meal, serve alongside a fresh loaf such as the Hamburger Bun Sourdough Recipe or the savory Green Chile Cheese Bread Recipe.

For a heartier meal, consider topping your soup with a sprinkle of grated cheese or a dollop of sour cream or Greek yogurt. It also makes a great starter before rich desserts like the nostalgic Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

Conclusion

Autumn vegetable soup is the perfect embodiment of the season’s harvest, delivering warmth, nutrition, and comfort in every spoonful. This recipe’s simplicity allows the natural sweetness and earthiness of the vegetables to shine, while the herbs add depth and aroma.

Whether you’re an experienced cook or just starting out, you’ll find this soup gratifying and easy to prepare.

Beyond being delicious, it’s a versatile base for your creativity—swap ingredients, add proteins, and experiment with spices to suit your tastes. Plus, it’s a fantastic way to enjoy the bounty of fall and bring wholesome, home-cooked goodness to your table.

Enjoy this soup with your favorite autumn activities, and don’t forget to explore other comforting recipes on the site to keep your kitchen inspired all season long!

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