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.

Fall Harvest Vegetable Soup: The Ultimate 40-Minute Recipe

Description

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 a straightforward, dump-and-simmer kind of recipe that is perfect for busy weeknights.

Ingredients

Scale

1–2 tbsp extra-virgin olive oil

1 large onion, chopped

3 cups butternut squash, cubed

2 medium carrots, chopped

4 cups vegetable broth

2 celery stalks, chopped

1 zucchini, chopped

1 can (796 mL / 28 oz) canned diced tomatoes

1 bay leaf

1 tsp dried parsley

1 tsp dried basil

1/2 tsp dried oregano

1/2 tsp sea salt

2 garlic cloves, chopped

Instructions

In a large soup pot or Dutch oven, heat olive oil on medium and add onions. Sauté for two minutes until they begin to soften.
Add the cubed butternut squash and chopped carrots. Sauté for five more minutes to build flavor.
Pour in the vegetable broth, celery, zucchini, and undrained canned tomatoes. Give everything a good stir.
Add the bay leaf, parsley, basil, and oregano.
Lastly, add the chopped garlic and sea salt and give it a final stir.
Bring the soup to a soft boil then reduce the heat to a simmer for 15 to 20 minutes, or until the vegetables are tender.
Remove the bay leaf before serving. Enjoy immediately.

Notes

Don’t Skip the Sauté: Sautéing the onions, carrots, and squash first builds a deep, rich flavor base for the soup.

Parmesan Rind Trick: If you have one, toss a parmesan rind into the soup while it simmers for an incredible savory flavor. Just remember to remove it before serving!

Brighten It Up: A small splash of lemon juice or apple cider vinegar at the very end brightens all the flavors.

Storage: Let the soup cool completely before storing. It will last up to 5 days in the fridge and up to 3 months in the freezer.

Nutrition

Serving Size: 1.5 cups
Calories: 185
Sugar: 12g
Sodium: 590mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 4g
Carbohydrates: 32g
Fiber: 8g
Protein: 4g

Keywords: fall harvest vegetable soup, vegetable soup, fall soup, butternut squash soup, healthy soup