Cozy Harvest Vegetable Soup

This comforting harvest vegetable soup brings together the best of seasonal produce in a rich roasted tomato broth. It’s a nourishing and cozy bowl that truly celebrates fall’s bounty with fresh herbs and chickpeas for heartiness. Perfect for any day you want a warm, wholesome meal packed with vegetables.

I first made this during a chilly weekend and it instantly became a family favorite. The kids love the tender veggies and the smoky warmth of the paprika always reminds me of harvest festivals.

Ingredients

• Olive oil: for sautéing and roasting, choose extra virgin for the best flavor
• Fresh roma tomatoes: roast beautifully to bring sweetness and body to the broth
• Yellow onions and garlic: for a rich aromatic base, select firm onions without soft spots
• Celery: adds a subtle depth and balance, look for crisp stalks
• Carrot slices: for natural sweetness and color, use fresh and firm carrots
• Small gold or chioga beets: for their mild flavor and appealing color, avoid beets that are shriveled or too soft
• Cauliflower florets: bring a delightful texture and bulk—choose fresh and bright white heads
• Red sweet pepper: enhances sweetness and adds vibrant color, opt for firm peppers with smooth skin
• Zucchini: adds freshness and tenderness, select smaller zucchini for better flavor
• Broth: either chicken or vegetable, homemade or low—sodium store—bought works best for control over saltiness
• Sea salt and black pepper: to season, freshly ground pepper makes a difference
• Fresh rosemary and sage: for an earthy, fragrant lift—pick fresh sprigs that smell aromatic and feel flexible
• Dried thyme: complements the herbs with subtle complexity, check for fresh—looking dried leaves
• Smoked paprika: adds a smoky backdrop that enlivens the soup, Spanish smoked paprika if you can find it is ideal
• Canned chickpeas: provide protein and a creamy texture, rinse well before adding

Instructions

Sauté the Aromatics:

Heat olive oil in a large pot over medium heat and add the chopped onions and garlic. Cook slowly for 15 to 20 minutes until the onions are soft and caramelized. This slow cooking draws out the sweetness and builds a deep flavor base for the soup. Remove half the mixture and set aside.

Roast the Tomatoes:

Preheat your oven to 450 degrees Fahrenheit. Slice the roma tomatoes in half and lay them cut side up on a baking sheet lined with parchment. Drizzle lightly with olive oil and sprinkle with sea salt. Roast for 30 minutes until the tomatoes are wilted and slightly caramelized, which intensifies their natural sweetness and richness.

Blend the Base:

Once the tomatoes have cooled slightly, combine the roasted tomatoes, half of the sautéed onion and garlic, and about 3 cups of broth in a blender. Puree until smooth. You can strain this mixture if you want an ultra—smooth broth, but the tomato peels blend into a fine texture that’s very pleasant.

Simmer the Vegetables:

Return the reserved onions to the pot and add fresh herbs—rosemary, sage, thyme—along with sea salt, pepper, and smoked paprika. Stir everything well to coat the aromatics with herbs and spices, cooking on low heat for about a minute to release the flavors. Add celery, carrot, beet cubes, and cauliflower florets. Pour in 1 cup of broth and cover with a lid. Let it simmer gently for 15 minutes to allow the veggies to start softening.

Finish the Soup:

Add the red pepper pieces, zucchini slices, chickpeas, and the pureed tomato broth to the pot. Stir carefully and simmer uncovered for another 20 to 30 minutes or until all the vegetables reach your preferred tenderness. If the soup seems too thick, add additional broth as needed. Taste and adjust seasoning with salt and pepper.

This soup really shines thanks to the smoked paprika which adds a subtle smoky warmth without overpowering. One year during a cold autumn, my family huddled around bowls of this soup after a tough day of pumpkin picking and it instantly felt like home and comfort.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to 4 days. It reheats evenly on the stove or microwave. For longer storage, freeze in portions for up to 6 months. To thaw, move soup from freezer to fridge overnight and warm it slowly to maintain vegetable texture.

Ingredient Substitutions

If you do not have fresh herbs, you can substitute with dried herbs but use about one third of the amount since dried are more concentrated. Try rutabaga or parsnips instead of beets to keep color lighter. Canned tomatoes can be used instead of fresh roma tomatoes, but roasting adds a wonderful boost to flavor.

Serving Suggestions

Serve this soup with crusty bread or a warm grain salad for a filling meal. Garnish with fresh herbs or a drizzle of your favorite olive oil for brightness. It pairs beautifully with a simple green salad or crusty rolls to soak up the broth.

This harvest vegetable soup is a cozy, nourishing bowl perfect for chilly days. Serve with crusty bread to soak up the roasted tomato broth.

Your Recipe Questions Answered

→ Can I use different vegetables in this soup?

Yes, you can add or substitute vegetables like parsnip, rutabaga, or additional seasonal veggies to customize the flavor and texture.

→ What type of broth works best for this soup?

Both chicken and vegetable broth are suitable, depending on your preference for a richer or lighter base.

→ How should I store leftover soup?

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 6 months.

→ What is the purpose of roasting the tomatoes?

Roasting enhances the tomatoes' natural sweetness and adds depth to the soup’s flavor.

→ Can I make the soup smoother?

Yes, blending the roasted tomatoes with sautéed onions and garlic creates a smooth base. For extra smoothness, strain the tomato broth before adding.