Fall Harvest Vegetable Soup: The Ultimate 40-Minute Recipe

Jump to Recipe

My tried-and-true Fall Harvest Vegetable Soup recipe simmers seasonal vegetables like butternut squash and carrots into a rich, flavorful broth, creating the coziest one-pot meal you’ll make all season.

It’s my go-to for a reason! This soup is all about celebrating the best of autumn in one simple, nourishing bowl. It’s a straightforward, dump-and-simmer kind of recipe that I’ve perfected over 10+ years of cozy fall cooking, and trust me, it’s a total game-changer for busy weeknights.

Jump to section

Key Takeaways

One-Pot Wonder: Everything comes together in a single pot, which means cleanup is an absolute breeze. You’ve gotta love that!
Packed with Flavor: We build layers of flavor by sautéing the veggies first, then letting them simmer with savory herbs. It tastes like it cooked for hours, but it’s ready in about 30 minutes.
Super Versatile: This recipe is more of a guide, really. Feel free to swap in whatever seasonal veggies you have on hand.
Perfect for Meal Prep: This soup tastes even better the next day, making it perfect for lunches. It’s a staple in our house, right up there with my cozy, creamy Tuscan chicken soup.

Why You’ll Love This Fall Harvest Vegetable Soup

A Hug in a Bowl: Seriously, the aroma alone is pure comfort. The rich, savory broth and tender vegetables are just so warming and satisfying.
Wholesome & Nourishing: It’s absolutely packed with wholesome veggies like butternut squash, which is loaded with vitamins A and C. It feels so good to eat something this delicious and nutritious.
Family-Approved: Even the picky eaters in my house ask for seconds. It’s colorful, hearty, and has a naturally sweet flavor from the carrots and squash that kids love.
So Unbelievably Easy: If you can chop vegetables, you can make this soup. There are no complicated steps, I promise.
Beautifully Rustic: It’s one of those recipes that just looks gorgeous in a bowl, with all the vibrant colors of autumn. Perfect for a casual weeknight or a special fall dinner. It’s as comforting as my classic Slow Cooker Beef Stew.

A Taste of Autumn Tradition

For me, the start of fall isn’t marked by a calendar but by the first time I make a big pot of this Fall Harvest Vegetable Soup. I still remember learning to make it with my grandmother. We’d go to the local farm stand and she’d let me pick out the brightest butternut squash and the muddiest carrots. She taught me that the secret wasn’t in a fancy recipe but in using the freshest seasonal ingredients you could find.

That smell of onions and carrots sautéing in a little olive oil? It instantly transports me back to her kitchen. Now, I’ve carried on that tradition with my own family. It’s the perfect way to welcome the cooler weather, and it just feels right. After a day of apple picking or just watching the leaves change, we’ll come inside and get a pot of this soup going. We’ll usually have a slice of something sweet with it, like a piece of my easy moist pumpkin bread, and just enjoy being together. It’s more than just a recipe; it’s a memory in a bowl.

Ingredients for Fall Harvest Vegetable Soup

Here’s what you’ll need. Don’t worry if you don’t have everything—I’ve included some easy swaps for you!

Ingredient	Notes / Easy Substitutes
Extra-Virgin Olive Oil	Any neutral oil like avocado oil works too.
Large Onion	Yellow or white onion is best. Shallots would also be delicious!
Butternut Squash	The star! You can also use sweet potatoes or pumpkin.
Medium Carrots	Adds sweetness and color. Parsnips are a great substitute.
Celery Stalks	A classic soup base ingredient for that savory depth.
Zucchini	Adds a lovely, tender texture. If you have extra, try making some easy baked zucchini!
Garlic Cloves	Fresh is always best, but 1/2 tsp of garlic powder works in a pinch.
Canned Diced Tomatoes	Use fire-roasted for an extra layer of smoky flavor.
Vegetable or Chicken Broth	Use vegetable broth to keep it vegan. A quality broth makes a big difference!
Dried Herbs	I use a mix of parsley, basil, and oregano. You can also use 1 tbsp of fresh herbs instead of each tsp of dried.
Bay Leaf	Adds a subtle background flavor. Just remember to remove it before serving!
Sea Salt	To taste.

Equipment Needed

Large Pot or Dutch Oven: A heavy-bottomed pot works best to prevent scorching.
Knife and Cutting Board: For chopping all those lovely veggies.
Wooden Spoon or Spatula: For sautéing and stirring.
Ladle: For serving up your delicious creation.

How to Make Fall Harvest Vegetable Soup Step-by-Step

Sauté the Base: Heat your olive oil in a large pot over medium heat. Add the chopped onion and cook for about 2 minutes until it starts to soften and become translucent.
Add the Hard Veggies: Toss in the cubed butternut squash and chopped carrots. Sauté everything for another 5 minutes. This step is a game-changer because it helps caramelize the vegetables and builds a deep, rich flavor base.
Combine Everything: Pour in the broth and the undrained can of tomatoes. Then add the celery and zucchini, and give it all a good stir to combine. The kitchen will start to smell amazing right about now!
Season It Up: Add your dried herbs—the parsley, basil, oregano—and the bay leaf. Stir them in.
Final Touches & Simmer: Lastly, stir in the chopped garlic and sea salt. Bring the soup to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes. You’ll know it’s ready when the butternut squash is easily pierced with a fork.
Serve and Enjoy: Before serving, be sure to fish out that bay leaf! Ladle the soup into bowls and enjoy it while it’s hot. It’s as simple and delicious as my creamy Mexican street corn soup!

Expert Tips for the Best Results

Don’t Skip the Sauté: Taking those extra 5-7 minutes to sauté the onions, carrots, and squash makes all the difference. It coaxes out their natural sweetness and builds a flavor foundation that you just can’t get from dumping everything in at once.
Cut Your Veggies Uniformly: Try to chop your vegetables into similar-sized pieces (about 1/2-inch cubes). This ensures everything cooks evenly, so you don’t end up with mushy zucchini and hard carrots.
A Parmesan Rind Trick: Here’s a little secret from my kitchen: if you have a leftover Parmesan cheese rind, toss it into the pot while the soup simmers. It adds an incredible, savory umami depth. Just remember to remove it with the bay leaf before serving.
Finish with Acidity: A tiny splash of apple cider vinegar or a squeeze of fresh lemon juice at the very end really brightens up all the flavors and makes the soup taste more vibrant. Trust me, it’s a simple trick that works every time, just like in my Slow Cooker Beef Stew!

What to Serve With Fall Harvest Vegetable Soup

This soup is a hearty meal on its own, but it’s even better with a little something on the side!

Crusty Bread: Perfect for dipping! A good sourdough or French baguette is fantastic.
Grilled Cheese Sandwiches: The ultimate comfort food pairing.
A Simple Green Salad: A light salad with a vinaigrette dressing provides a fresh, crisp contrast.
Savory Toasts: Try serving it with a piece of my traditional bruschetta recipe on the side.

Storing and Reheating Tips

This Fall Harvest Vegetable Soup is fantastic for leftovers! Just make sure you let it cool down completely before storing it.

To Refrigerate: Store the cooled soup in an airtight container in the fridge for up to 5 days.
To Freeze: This soup freezes beautifully! Pour it into freezer-safe containers or bags, leaving a little room at the top for expansion. It will keep for up to 3 months.
To Reheat: Gently reheat the soup on the stovetop over medium-low heat until warmed through. You can also microwave individual portions.

Nutrition Facts

(Disclaimer: Nutrition information is estimated using the USDA FoodData Central database and may vary based on the specific ingredients and cooking methods used.)

Nutrition Facts
Serving Size: 1.5 cups
Calories: 185
Total Fat: 5g
Sodium: 590mg
Total Carbohydrate: 32g
Dietary Fiber: 8g
Sugars: 12g
Protein: 4g

FAQs About Fall Harvest Vegetable Soup

What is autumn harvest soup?

It’s a soup that celebrates the best vegetables of the fall season! My Fall Harvest Vegetable Soup is typically made with ingredients like butternut squash, carrots, and root vegetables, all simmered in a savory herb broth for a super cozy and nourishing meal.

What is the secret ingredient in vegetable soup?

For me, the secret is building layers of flavor! Sautéing the veggies first is key, but a splash of acid (like lemon juice) at the end or adding a parmesan rind while it simmers can add that secret something that makes it taste amazing.

What are the ingredients in Deutsche Kuche fall harvest soup?

That’s a popular seasonal soup from Aldi! It typically includes sweet potatoes, pumpkin, and carrots. My homemade version uses similar fresh, wholesome ingredients to create that delicious, rustic fall flavor right in your own kitchen.

Is vegetable soup actually healthy?

Absolutely! This soup is packed with vitamins, minerals, and fiber from all the fresh vegetables. It’s a fantastic way to get a wide variety of nutrients in one delicious, low-calorie meal. It’s pure, wholesome goodness.

Final Thoughts

I really hope you love this Fall Harvest Vegetable Soup as much as my family does. It’s one of those recipes that warms you up from the inside out and just feels like home. There’s nothing better than a cozy bowl of soup on a chilly day, right?

If you try it, I’d love to hear what you think! Leave a comment and a rating below—it helps me and other readers so much. And if you’re looking for another comforting meal, you have to try my cozy, creamy Tuscan chicken soup!

Happy cooking!

Craving fresh recipes? Follow us on Facebook and Pinterest to feed your foodie dreams.

PIN THIS RECIPE | PRINT RECIPE