Name: Harvest Vegetable Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 2 tablespoons olive oil; 1 pound fresh roma tomatoes; 2 onions, chopped; 4-6 garlic cloves, roughly chopped; 2 stalks celery, chopped; 1 large carrot, cut into half moons; 1-2 small gold or chioga beets, cubed; 1.5 cups cauliflower florets; 1 red sweet pepper, diced; 1 zucchini, chopped; 4-5 cups vegetable or chicken broth; 1.5 teaspoons sea salt; 0.5 teaspoon pepper; Fresh herbs (rosemary, sage, thyme); 1.5 cups canned chickpeas

Description

Cozy up with this nourishing Harvest Vegetable Soup Recipe, a delightful medley perfect for autumn evenings. This hearty soup is brimming with vibrant seasonal vegetables and protein-packed chickpeas, all immersed in a rich, roasted tomato base that elevates the flavors to new heights. Not only is it vegan and comforting, but it’s also incredibly versatile—allowing you to use what’s fresh in your kitchen. Ideal for family dinners or meal prep, this soup promises warmth and satisfaction in every bowl.

Ingredients

Scale

2 tablespoons olive oil
1 pound fresh roma tomatoes
2 onions, chopped
4–6 garlic cloves, roughly chopped
2 stalks celery, chopped
1 large carrot, cut into half moons
1–2 small gold or chioga beets, cubed
1.5 cups cauliflower florets
1 red sweet pepper, diced
1 zucchini, chopped
4–5 cups vegetable or chicken broth
1.5 teaspoons sea salt
0.5 teaspoon pepper
Fresh herbs (rosemary, sage, thyme)
1.5 cups canned chickpeas

Instructions

Preheat the oven to 450°F (232°C). Slice tomatoes in half and roast them on a lined baking pan for about 30 minutes.
While tomatoes roast, sauté onions and garlic in a large pot until caramelized (15–20 minutes). Reserve half for blending.
Blend reserved onion mixture with cooled roasted tomatoes and three cups of broth until smooth.
In the same pot, mix remaining onion mixture with celery, carrots, beets, cauliflower, herbs, salt, pepper, and paprika on low heat for one minute.
Add remaining broth and simmer covered for about fifteen minutes. Stir in red pepper, zucchini, chickpeas, and blended tomato broth; simmer for an additional twenty to thirty minutes until vegetables are tender.

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 6g
Sodium: 540mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 9g
Protein: 8g
Cholesterol: 0mg

Keywords: Feel free to customize this soup by using any seasonal vegetables you have on hand—kale or spinach can be excellent additions. This soup stores well in the fridge for up to four days or can be frozen for three months.