Harvest Vegetable Soup (Printer-Friendly)
Hearty soup featuring roasted tomatoes, fresh herbs, and a medley of harvest vegetables and chickpeas.
# List of Ingredients:
→ Vegetables
01 -
454 g fresh roma tomatoes
02 -
2 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 chioga beets, diced
07 -
170 g cauliflower, cut into florets
08 -
1 red sweet bell pepper, cut into bite-size pieces
09 -
1 zucchini, sliced into half moons or cubes
→ Legumes
10 -
1 400 g can chickpeas, drained
→ Liquids
11 -
950 to 1,180 ml vegetable or chicken broth, divided
12 -
2 tbsp olive oil
→ Herbs and Spices
13 -
1 tbsp fresh rosemary
14 -
1 tbsp fresh sage
15 -
1 tsp dried thyme
16 -
1 1/2 tsp sea salt
17 -
1/2 tsp black pepper
18 -
1/2 to 1 tsp smoked paprika
# Preparation Steps:
01 -
Preheat oven to 232°C. Halve the tomatoes and place cut side up on a lined baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 30 minutes until softened.
02 -
While tomatoes roast, sauté onions and garlic in a pot over medium heat for 15 to 20 minutes, until soft and lightly caramelized.
03 -
Transfer half of the sautéed onion and garlic mixture to a blender. Add the cooled roasted tomatoes and 715 ml (3 cups) broth. Blend until smooth, optionally strain for a finer texture.
04 -
In the pot with the remaining onion mixture, add sage, rosemary, thyme, salt, pepper, smoked paprika, celery, carrot, beet, and cauliflower. Stir over low heat to coat ingredients.
05 -
Add 240 ml (1 cup) broth. Cover and simmer over low heat for 15 minutes.
06 -
Stir in red bell pepper, zucchini, chickpeas, and blended tomato broth. Simmer uncovered for 20 to 30 minutes until all vegetables are tender. Add additional broth if desired to adjust consistency.
# Additional Suggestions:
01 -
Substitute golden beets with parsnip or rutabaga to avoid overpowering color. Soup keeps refrigerated up to 4 days or frozen up to 6 months.
02 -
Feel free to add an extra 4 cups of seasonal vegetables to enhance the soup.