As the leaves begin to change color and the air turns crisp, there’s something comforting about a warm bowl of soup. On chilly fall evenings, nothing warms the heart quite like a hearty bowl of Fall Harvest Vegetable Soup. This recipe brings the flavors of the season to your table, making it not only nutritious but also a delightful experience to share with family and friends.
Why Make This Recipe
Fall Harvest Vegetable Soup is packed with vibrant veggies that celebrate the season. It’s easy to make and is perfect for meal prep. You can enjoy it fresh or store it for later, making it a fantastic choice for busy weeknights. Plus, it’s a delicious way to get your daily dose of vegetables, and it can be customized with whatever you have on hand.
How to Make Fall Harvest Vegetable Soup
Ingredients:
- 1-2 tbsp extra-virgin olive oil
- 1 large onion, chopped
- 3 cups butternut squash, cubed
- 2 medium carrots, chopped
- 4 cups vegetable or chicken broth
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 can (796 mL) canned diced tomatoes
- 1 bay leaf
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 2 garlic cloves, chopped
Directions:
- In a large soup pot, heat olive oil over medium heat and add the chopped onions. Sauté for around two minutes.
- Add the cubed butternut squash and chopped carrots. Sauté for an additional five minutes.
- Pour in the vegetable or chicken broth, then add the chopped celery, zucchini, and canned diced tomatoes. Give everything a good stir.
- Sprinkle in the dried spices: bay leaf, parsley, basil, oregano, and sea salt, along with the chopped garlic. Stir again.
- Bring the mixture to a soft boil and then reduce the heat to a simmer. Let it cook for about 15 to 20 minutes.
- Serve hot and enjoy! If you want to store it, let the soup cool completely before transferring it to a mason jar. You can freeze it for up to three months or refrigerate it for up to one week.
How to Serve Fall Harvest Vegetable Soup
This soup is best enjoyed warm, either as an appetizer or a main dish. You can serve it with crusty bread or a simple salad for a complete meal. Adding a sprinkle of fresh herbs or a dollop of sour cream can elevate the flavors even more.
How to Store Fall Harvest Vegetable Soup
To store your Fall Harvest Vegetable Soup, let it cool completely before transferring it to an airtight container or a mason jar. You can refrigerate it for up to one week or freeze it for up to three months. When reheating, add a splash of water or broth if it seems too thick.
Tips to Make Fall Harvest Vegetable Soup
- Customize the Veggies: Feel free to swap in any seasonal vegetables you like, such as sweet potatoes or kale.
- Make It Spicy: Add a pinch of red pepper flakes for a little heat if you enjoy spicy soup.
- Blend for Creaminess: For a creamier texture, blend some of the soup with an immersion blender, but leave some chunks for a satisfying bite.
Variation
You can add cooked beans or lentils for protein, or even toss in some grains like quinoa or rice to make the soup heartier.
FAQ SECTION
1. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Just chop them up and add them in the same step as canned tomatoes.
2. How long does this soup take to make?
The soup takes about 30 minutes from start to finish, making it a quick and easy meal option.
3. Can I make this soup in advance?
Absolutely! In fact, the flavors often deepen and improve after a day in the fridge. Just reheat it before serving.
