Rustic Autumn Vegetable Soup

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
★★★★★
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As the leaves begin to fall and a chill seeps into the air, nothing beats the warmth of a hearty, homemade soup. This Rustic Autumn Vegetable Soup celebrates the season's bounty with a blend of colorful vegetables simmered to perfection. It's comforting, nourishing, and a breeze to make.

Ingredients for Rustic Autumn Vegetable Soup

Olive oil: The base for sautéing, providing a smooth and rich flavor.

Onion and garlic: These aromatics form the foundation of the soup, infusing it with depth and warmth.

Carrots and celery: Essential for that classic soup taste, adding sweetness and crunch.

Potato and sweet potato: The combination of these two adds heartiness and a touch of natural sweetness.

Butternut squash: Offers a creamy texture and delicate nutty flavor.

Vegetable broth: The liquid base that melds all flavors together.

Diced tomatoes: Adds a hint of acidity and richness.

Thyme and rosemary: Earthy herbs that enhance the autumn essence.

Salt and black pepper: To season and bring all flavors into balance.

Fresh parsley: A burst of fresh, peppery flavor to finish.

Tips & Tricks

  • If your soup is too thick, add a bit more broth or water until you reach your desired consistency.
  • For a creamier texture, blend a portion of the soup and mix it back into the pot.
  • Use fresh herbs if you have them; they add a lovely brightness to the finished dish.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a warm, buttered roll. A sprinkle of grated Parmesan can add a savory touch, or try a dollop of sour cream for creaminess. For a heartier meal, serve alongside a simple green salad.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes, it actually tastes better the next day as the flavors meld.
Is this soup freezer-friendly?
Definitely! Just be sure to cool it completely before transferring to airtight containers for freezing.
Can I use different vegetables?
Feel free to swap in your favorites or whatever you have on hand—zucchini or bell peppers work great!

Rustic Autumn Vegetable Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it shimmers, toss in the chopped onion and minced garlic. Sauté them until they become translucent and fragrant—about 3 to 4 minutes.

Add the sliced carrots and celery next. Let them cook for about 5 minutes, stirring occasionally until they start to soften.

Now, it's time to incorporate the diced potatoes, sweet potato, and butternut squash. Stir these in thoroughly to get them coated with the oil and aromatics.

Pour in the vegetable broth and add the diced tomatoes with their juices. Give it a good stir to ensure everything is well mixed.

Season the soup with thyme, rosemary, salt, and black pepper. Bring the mixture to a boil, then immediately reduce the heat to let it simmer gently for about 30 minutes or until all the vegetables are tender.

Before serving, stir in the freshly chopped parsley for a pop of color and flavor.

Why You'll Love This Recipe

  • Perfect for using up seasonal vegetables.
  • A warm, hearty meal in just under an hour.
  • Rich in flavors and packed with nutrients.
  • Easy to customize with your favorite herbs and veggies.

Ingredients

2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 large potato, diced
1 sweet potato, diced
1 cup butternut squash, diced
6 cups vegetable broth
1 can (15 oz) diced tomatoes
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic, sauté until translucent.
3. Stir in carrots and celery, cook for 5 minutes until slightly softened.
4. Add diced potatoes, sweet potato, and butternut squash, stir well.
5. Pour in vegetable broth and canned tomatoes, stir to combine.
6. Season with thyme, rosemary, salt, and black pepper.
7. Bring the mixture to a boil, then reduce heat and let simmer for 30 minutes, or until vegetables are tender.
8. Stir in fresh parsley before serving.

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