Harvest Vegetable Soup (Ready-to-Print Version)
A comforting soup featuring roasted tomatoes, fresh herbs, and a medley of seasonal vegetables with chickpeas.
# What You’ll Need:
→ Vegetables
01 -
450 g fresh Roma tomatoes
02 -
2 medium onions, chopped
03 -
4 to 6 large garlic cloves, roughly chopped
04 -
2 stalks celery, chopped
05 -
1 large carrot, sliced into half moons
06 -
1 to 2 small gold or Chioggia beets, diced
07 -
150 g cauliflower florets
08 -
1 red sweet pepper, cut into bite-sized pieces
09 -
1 medium zucchini, chopped into half moons or cubes
→ Liquids & Broth
10 -
950 to 1180 ml chicken or vegetable broth, divided
11 -
2 tablespoons olive oil
→ Herbs & Spices
12 -
1 tablespoon fresh rosemary
13 -
1 tablespoon fresh sage
14 -
1 teaspoon dried thyme
15 -
1 ½ teaspoons sea salt
16 -
½ teaspoon black pepper
17 -
½ to 1 teaspoon smoked paprika
→ Legumes
18 -
1 ½ cups canned chickpeas, drained and rinsed
# Step-by-Step Guide:
01 -
Preheat oven to 232°C (450°F). Slice tomatoes in half and place on a lined baking sheet cut side up. Drizzle with olive oil and sprinkle with sea salt. Roast for 30 minutes until tomatoes are wilted.
02 -
While tomatoes roast, sauté onions and garlic in a pot over medium heat for 15 to 20 minutes until soft and caramelized. Remove half of the mixture and set aside.
03 -
Combine roasted tomatoes, reserved sautéed onions and garlic, and 710 ml (3 cups) of broth in a blender. Puree until smooth. Optionally strain for ultra-smooth texture.
04 -
In the pot with remaining onions, add sage, rosemary, thyme, salt, pepper, smoked paprika, celery, carrot, beets, and cauliflower. Stir on low heat to coat vegetables with herbs and spices.
05 -
Add remaining broth (240 ml/1 cup) and cover. Simmer over low heat for 15 minutes, allowing vegetables to soften.
06 -
Add red pepper, zucchini, chickpeas, and blended tomato broth to the pot. Simmer uncovered for 20 to 30 minutes more until all vegetables are tender. Add additional broth if desired for consistency.
# Handy Tips:
01 -
Use seasonal vegetables to vary the flavor and nutrition. Soup keeps refrigerated for up to 4 days or can be frozen for 6 months.
02 -
Substitute regular red beets with golden beets, parsnip, or rutabaga to avoid overpowering color.