This cozy Harvest Vegetable Soup delivers flavor, high‑protein satisfaction, and everyday ease for busy families. In today’s recipe, I’ll guide you step‑by‑step through making this heart‑warming, protein‑powered soup the whole family will rave about, featuring seasonal veggies, roasted tomatoes, chickpeas, and aromatic herbs.
Story: On a crisp morning not long ago, I roasted tomatoes alongside my kids’ laughter, stirring garlic‑scented onions and pouring in chickpeas with gentle pride , another family favorite in the making. This soup came together like a hug in a bowl, nourishing and trusted in our home.
Prep Time: about 20 minutes
Cook Time: roughly 1 hour 15 minutes
Total Time: around 1 hour 35 minutes
What You’ll Need to Gather
- 2 tbsp olive oil
- 1 lb fresh Roma tomatoes, halved
- 2 onions, chopped
- 4–6 garlic cloves, roughly chopped
- 2 stalks celery, chopped
- 1 large carrot, sliced into half‑moons
- 1–2 small gold or Chioggia beets, cubed
- 1½ cups cauliflower florets
- 1 red sweet pepper, bite‑sized pieces
- 1 zucchini, cubed or half‑moon slices
- 4–5 cups chicken or veggie broth, divided
- 1½ tsp sea salt
- ½ tsp pepper
- 1 tbsp fresh rosemary
- 1 tbsp fresh sage
- 1 tsp dried thyme
- ½–1 tsp smoked paprika
- 1½ cups (1 can) chickpeas
Step‑by‑Step Soup Magic
- Roast the tomatoes: Preheat oven to 450 °F (230 °C). Halve the tomatoes, place them on a lined sheet, skin‑side down, drizzle with olive oil and a pinch of salt. Roast for about 30 minutes until soft and sweet.
- Sauté the aromatics: While the tomatoes roast, heat oil in a pot. Add onions and garlic, cooking low and slow for 15–20 minutes until caramelized and fragrant , my kitchen always smells like cozy kitchen magic at this step!
- Blend the base: Scoop about half of the onion‑garlic mixture into a blender. Add cooled roasted tomatoes and 3 cups of broth. Blend until smooth (or strain if you like it ultra‑silky).
- Build your veggie foundation: In the pot with the remaining onion mixture, stir in sage, rosemary, thyme, salt, pepper, paprika, celery, carrots, beets, and cauliflower , just toss for a moment to let the flavors wake up.
- Simmer: Add the remaining 1 cup broth, cover, and let it gently simmer for 15 minutes.
- Finish the veggies and chickpeas: Stir in red pepper, zucchini, chickpeas, and the blended tomato broth. Simmer for another 20–30 minutes until all vegetables are tender. Add more broth if you prefer a thinner consistency.
- Taste and adjust: This is your moment , taste, adjust salt or herbs, and maybe share a little nibble with a loved one.
Family‑Tested Pro Tips
- Roast for depth: Roasting the tomatoes first gives a caramelized edge that made my kids ask for seconds before the soup even hit the bowls.
- Smooth or textured? I blend for a silky base, but I always keep some unblended for hearty bites , balance is my kitchen mantra.
- Veggie swaps that work: If beets run you the color race, go for golden beets, parsnips, or rutabaga for that fall vibe. Same cozy soul.
Nutrition Snapshot (per 1½‑cup serving)
- Calories: 318 kcal
- Protein: 11.9 g
- Fat: 7 g (Sat fat: 1.1 g)
- Carbs: 57.9 g (Sugar: 12 g)
- Fiber: 9.9 g
- Sodium: 1206 mg
- Cholesterol: 0 mg
Flavor Twists to Try
- Stir in a spoonful of pesto or swirl in plain Greek yogurt for creaminess.
- Try adding ¼ tsp cayenne or chopped jalapeño if you want a warm kick.
- Garnish with cheddar chive scones or crusty artisan bread , the soakable kind, of course!
Storing & Freezing Tips
- Fridge: Store in airtight container , enjoy within 4 days.
- Freezer: Cool completely then freeze in portions for up to 6 months. Great for busy weekdays or sending to someone in need of a comforting meal.
Mistakes I’ve Made So You Don’t Have To
- I once skipped roasting the tomatoes in a rush , it tasted flat. Lesson learned: roast and don’t short‑change that flavor boost.
- My first batch got watery when I added too much broth at once. Now I add slowly and taste , trust your instincts (and your spoon!).
FAQs from My Readers
Can I make this in the Instant Pot?
Yes , sauté onions first, then add veggies and broth, cook at high pressure for 8–10 minutes, and blend the roasted base separately before stirring in.
Can I use frozen veggies?
Absolutely! Just thaw before adding, and reduce simmer time accordingly. Keeps the soup quick and convenient.
You’ve got this , pour that warm, veggie‑packed goodness into your bowl, cozy up, and share your family’s reaction! I can’t wait to hear what you think .
Harvest Vegetable Soup
- Total Time: 95 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A heart-warming vegetable soup featuring roasted tomatoes, chickpeas, and seasonal veggies, perfect for busy families.
Ingredients
- 2 tbsp olive oil
- 1 lb fresh Roma tomatoes, halved
- 2 onions, chopped
- 4–6 garlic cloves, roughly chopped
- 2 stalks celery, chopped
- 1 large carrot, sliced into half-moons
- 1–2 small gold or Chioggia beets, cubed
- 1½ cups cauliflower florets
- 1 red sweet pepper, bite-sized pieces
- 1 zucchini, cubed or half-moon slices
- 4–5 cups chicken or veggie broth, divided
- 1½ tsp sea salt
- ½ tsp pepper
- 1 tbsp fresh rosemary
- 1 tbsp fresh sage
- 1 tsp dried thyme
- ½–1 tsp smoked paprika
- 1½ cups (1 can) chickpeas
Instructions
- Preheat oven to 450°F (230°C). Halve the tomatoes, place them on a lined sheet, skin-side down, drizzle with olive oil and a pinch of salt. Roast for about 30 minutes until soft and sweet.
- While the tomatoes roast, heat oil in a pot. Add onions and garlic, cooking low and slow for 15–20 minutes until caramelized and fragrant.
- Scoop about half of the onion-garlic mixture into a blender. Add cooled roasted tomatoes and 3 cups of broth. Blend until smooth (or strain if you like it ultra-silky).
- In the pot with the remaining onion mixture, stir in sage, rosemary, thyme, salt, pepper, paprika, celery, carrots, beets, and cauliflower. Cook for a moment to let the flavors wake up.
- Add the remaining 1 cup broth, cover, and let it gently simmer for 15 minutes.
- Stir in red pepper, zucchini, chickpeas, and the blended tomato broth. Simmer for another 20–30 minutes until all vegetables are tender. Add more broth if you prefer a thinner consistency.
- Taste, adjust salt or herbs as needed.
Notes
For creaminess, stir in a spoonful of pesto or swirl in plain Greek yogurt. Store in an airtight container for up to 4 days in the fridge, or freeze portions for up to 6 months.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Roasting & Simmering
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 318
- Sugar: 12g
- Sodium: 1206mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg