Cozy Harvest Vegetable Soup

This Harvest Vegetable Soup is a warm and comforting bowl perfect for cozy evenings and nourishing your body with the best seasonal produce. It combines a rich roasted tomato base with a colorful mix of fresh vegetables and hearty chickpeas, making it both filling and full of layers of flavor. This vegan friendly soup feels like a big hug in a bowl and it’s ideal for sharing with loved ones throughout the colder months.

I first made this during a chilly autumn weekend when the garden was overflowing with veggies. The family adored it so much that it quickly became one of our go to meals for fall and winter.

Ingredients

• Olive oil: two tablespoons for sautéing – choose extra virgin for better flavor and a touch of fruitiness
• Roma tomatoes: one pound – these are meaty and less watery, which makes for a rich roasted base
• Onions: two chopped – use yellow or sweet onions for a caramelized sweetness when cooked low and slow
• Garlic: four to six cloves roughly chopped – fresh garlic adds pungency and depth try to pick firm cloves with no spots
• Celery: two stalks chopped – adds a subtle aromatic crunch and balances sweetness in the soup
• Large carrot: cut into half moons – pick firm carrots for crisp texture that softens with simmering
• Small gold or chioga beets: cubed – use gold beets for a milder color and earthiness, avoiding the strong red tint of traditional beets
• Cauliflower: one and a half cups in small florets – adds body and a slight nuttiness look for firm, white heads with no discoloration
• Red sweet pepper: chopped into bite sized pieces – contributes bright color and a sweet flavor pop
• Zucchini: chopped into half moons or cubes – adds moisture and lightness without overpowering other ingredients
• Broth: four to five cups chicken or vegetable – choose a good quality broth with low sodium to control the saltiness
• Sea salt: one and a half teaspoons – sea salt dissolves well and has a clean taste adjust to your preference
• Black pepper: half a teaspoon – freshly ground for the best aroma
• Fresh rosemary: one tablespoon chopped – fragrant and earthy, use fresh for a lively herb presence
• Fresh sage: one tablespoon chopped – adds a woodsy warmth, finely chop to release essential oils
• Dried thyme: one teaspoon – contributes subtle herbal notes that blend well with the fresher herbs
• Smoked paprika: half to one teaspoon – brings a mild smokiness Spanish smoked paprika is my favorite for authenticity
• Chickpeas: one and a half cups canned – provides protein and creaminess, drain and rinse before adding to keep the soup clear and light

Instructions

Sauté the Aromatics:

Cook the chopped onions and garlic in olive oil over medium low heat for about 15 to 20 minutes. Stir occasionally until the onions have softened and caramelized to a deep golden brown. This slow cooking draws out sweetness and builds a rich flavor base for the soup.

Roast the Tomatoes:

Preheat your oven to 450 degrees Fahrenheit. Wash the roma tomatoes and slice them in half. Lay the tomatoes cut side up on a lined baking sheet and drizzle lightly with olive oil. Sprinkle with a pinch of salt. Roast in the oven for 30 minutes or until the tomatoes are wilted and slightly caramelized. This roasting intensifies their natural sweetness and deepens the soup’s flavor.

Puree the Tomato Base:

Once the roasted tomatoes have cooled slightly, transfer half of the sautéed onion and garlic mixture to a blender. Add the roasted tomatoes along with three cups of broth. Blend until smooth. If you prefer an ultra smooth texture, strain the mixture to remove tomato skins and pulp bits.

Build the Soup:

In your cooking pot, add the remaining sautéed onion and garlic mixture. Stir in chopped sage, rosemary, thyme, salt, pepper, and smoked paprika. Add the celery, carrot, beet cubes, and cauliflower florets. Mix everything on low heat for a minute to coat the vegetables with the herbs and spices.

Simmer the Vegetables:

Pour in the remaining broth, cover the pot, and let simmer gently for 15 minutes. This softens the root vegetables and helps the flavors to meld.

Add Final Ingredients and Finish Cooking:

Add the red sweet pepper, zucchini, chickpeas, and the blended tomato broth to the pot. Let the soup simmer uncovered for 20 to 30 minutes more. Check the veggies for tenderness and cook longer if needed. Add extra broth if you want a thinner consistency. Taste and adjust seasonings to your liking before serving.

This soup feels like an embrace on cold days thanks to the combination of fresh herbs like rosemary and sage. I particularly love the way the smoked paprika adds just a hint of warmth without overpowering the other flavors. Every time I make this, I’m reminded of cozy family dinners gathered around the table with bowls of steaming soup and fresh bread.

Storage Tips

Store leftover soup in airtight containers in the refrigerator for up to four days. Reheat gently on the stove to avoid overcooking the vegetables. For longer storage, freeze in portioned containers and use within six months for best flavor and texture.

Ingredient Substitutions

If you don’t have golden beets try replacing with parsnip or rutabaga for a similar earthiness without strong coloring. Vegetable broth is equally delicious and a vegan friendly option if you prefer to skip chicken broth. Fresh herbs can be swapped with dried but reduce the quantity by half since dried herbs are more concentrated.

Serving Suggestions

Serve with crusty whole grain bread for dipping or alongside a crisp green salad to round out the meal. A sprinkle of fresh parsley or a squeeze of lemon juice on top brightens the soup nicely just before serving.

This comforting soup is perfect for batch cooking and sharing with friends. Serve warm with bread for a cozy meal.

Common Questions About Recipes

→ What vegetables are best for this soup?

Root and seasonal vegetables like beets, carrots, celery, cauliflower, zucchini, and sweet peppers blend well to create a rich, hearty soup.

→ How does roasting tomatoes affect the flavor?

Roasting tomatoes concentrates their sweetness and adds a smoky depth, enhancing the soup’s overall richness.

→ Can I use any type of broth?

Yes, both chicken or vegetable broth work well, adjusting the soup's flavor to your preference.

→ What herbs complement this vegetable soup?

Fresh rosemary, sage, and thyme introduce warm, earthy aromas that enhance the vegetable medley beautifully.

→ Is it possible to prepare the soup in advance?

Absolutely, the soup keeps well refrigerated for up to four days and freezes nicely for up to six months.

→ How can I make the soup creamier without dairy?

Blending part of the sautéed onions and roasted tomatoes creates a naturally creamy texture without dairy ingredients.