This soup is lively, cozy, and wildly adaptable – a base of sautéed aromatics, chunky vegetables, canned tomatoes, and broth, finished with a gentle garlic bloom and salt to taste, just like the chatter around a favorite recipe suggests.
Prefer brothy or silky? Keep it rustic or blend it smooth with an immersion blender or high-speed blender – either way, it stays nourishing and delicious.
When Broth Goes In
Add the broth after the vegetables have softened a bit with the tomatoes – think step two or four in classic flow – so flavors mingle before the simmer and garlic stays light and bright at the end.
Tomatoes go in with the celery and zucchini; add them with their liquid for body, then reduce if the pot feels too loose.
Can I Blend It?
Yes, absolutely – use an immersion blender right in the pot for a half-smooth, half-chunky vibe, or blitz batches in a high-speed blender for a velvety finish.
Blend after simmering, then stir in greens for a fresh pop; it’s friendly for kids and anyone who doesn’t love big veggie chunks.
Protein Boosts That Work
Stir in a can of chickpeas or kidney beans to add protein, fiber, and a little creaminess to the broth – they settle in perfectly with the fall flavors.
Kale or spinach at the end? Yes, please – they wilt into the soup and make it heartier, brighter, and a touch more nourishing without fuss.
Ingredients Needed for the Recipe ( use list and use of them)
- Olive oil – for sautéing and rounding the edges of the aromatics.
- Onion – the sweet-savory base that anchors the soup.
- Carrots – bring color, gentle sweetness, and soft bite.
- Celery – adds clean, fresh backbone to the broth.
- Zucchini -softens into the pot and soaks up flavor.
- Butternut squash or sweet potato – creamy body and cozy fall sweetness; use either.
- Garlic – added late to keep it mellow and fragrant.
- Canned diced tomatoes (with liquid) – acidity and depth; don’t drain.
- Vegetable broth or stock – the canvas that carries all the flavor.
- Bay leaf – quiet herbal note that ties the pot together.
- Dried oregano or Italian seasoning – savory lift that feels familiar.
- Sea salt or pink Himalayan salt – added at the end, to taste; season thoughtfully.
- Black pepper – warmth and balance.
- Leafy greens (kale or spinach) – stirred in at the finish for color and nutrients.
- Optional beans (kidney or chickpeas) – protein, fiber, and extra heartiness.
- Fresh parsley – for brightness at the end, if on hand.
Best Time to Serve This Dish
This soup shines on brisk fall afternoons and easy weeknight dinners, and it travels well for work lunches the next day.
It’s also a gentle, soothing pot for sick days – warm, simple, and calm – and friendly for toddlers when blended.
How to make Fall Vegetable Soup Recipe ?
Step1: Prep the base
Warm olive oil in a heavy pot over medium heat, then add onion, carrots, and celery with a pinch of pepper; cook until soft and glossy, about 6–8 minutes.
Let the vegetables sweeten and relax – this is where the flavor begins, so give them a little time, no rush.
Step 2: Add hearty vegetables and tomatoes
Stir in zucchini and butternut squash or sweet potato, then pour in the canned diced tomatoes with their liquid; sprinkle in oregano and add a bay leaf.
Toss everything together so the spices wake up, the tomatoes coat the veg, and the pot smells like dinner already.
Step 3: Pour in the broth and simmer
Add vegetable broth to cover by about an inch, bring to a gentle boil, then reduce to a steady simmer for 20–25 minutes, until vegetables are tender.
If the soup feels too loose, simmer uncovered to reduce; if it’s too thick, splash in more broth, easy as that.
Step 4: Finish with garlic and greens
Add minced garlic now so it cooks lightly and stays fragrant, then stir in chopped kale or spinach to wilt, 2–3 minutes.
Remove the bay leaf, and taste; add sea salt at the end so the seasoning lands just right.
Step 5: Optional protein and texture
Stir in a rinsed can of chickpeas or kidney beans and warm through for 5 minutes to marry flavors without overcooking.
Want it smoother? Blend half the pot with an immersion blender and return it – the best of both worlds, cozy and spoonable.
Step 6: Serve and enjoy
Ladle into warm bowls, finish with fresh parsley and a crack of pepper; pair with grilled cheese (pear and cheddar is dreamy) or crusty bread.
Let it rest a minute – soups often taste better when they calm down, and this one is no exception.
Ingredient Swaps That Make Sense
No squash? Use sweet potato; no zucchini? Try mushrooms for savory depth; fresh parsley happily stands in when celery’s missing.
For salt, sea salt and pink Himalayan salt are both great here; black salt is bolder and better saved for salads or lentils.
Tips
- Add garlic last – it keeps the flavor soft and bright, never harsh; just a brief cook at the end is enough.
- Salt at the finish – seasoning at the end helps balance acidity from tomatoes and the natural sweetness of veg.
- Blend with intention – immersion for control, blender for silk; either way, blend after simmering and before adding delicate greens.
- Greens go last – kale needs a few minutes, spinach just a minute; keep color bright and texture tender.
- Balance body – reduce to thicken, splash in broth to loosen; the soup should feel layered, not stodgy.
- Beans are welcome – chickpeas or kidney beans bring protein, fiber, and satisfying chew with nearly zero effort.
- Make-ahead friendly – the flavor deepens overnight; store in the fridge and it’s perfect for work lunches all week.
How to Store and Reheat
Cool completely, then refrigerate in airtight containers for 4–5 days; the vegetables stay pleasant, and the broth mellows beautifully.
Reheat gently on the stove with a splash of water or broth; for the freezer, leave out leafy greens and add them fresh when reheating.
Pairing Ideas That Sing
Try a pear and sharp cheddar grilled sandwich, or a multigrain grilled cheese with Dijon – both flirt perfectly with the tomato-forward base.
For a lighter side, do a lemony chickpea salad or a crisp apple slaw; they snap against the soup’s warmth just right.
Make It Kid-Friendly
Blend the soup smooth, then stir in tiny pasta or soft beans; offer buttery toast fingers for dipping, and the bowl vanishes.
For picky palates, skip kale and finish with spinach; it melts right in and keeps the color bright and cheerful.
Serving Notes From Elly
This pot shines the day it’s made and even more the next; if the room is chilly, warm the bowls first – small touch, big cozy.
Finish with good olive oil, a pinch of flaky salt, and black pepper; when the spoon hits, the flavor lands, and everyone smiles.
Cozy Fall Vegetable Soup Recipe
Description
This vibrant and comforting Nourishing Turmeric Golden Soup is packed with anti-inflammatory ingredients, colorful vegetables, and warm spices. Easy to make and perfect for chilly days, this soup is a powerhouse of flavor and wellness. Whether you're supporting immune health or simply craving a cozy, veggie-loaded meal, this golden-hued soup delivers on taste and nutrition. Great for meal prep and loved by the whole family!
Ingredients
Instructions
-
Sauté Aromatics
In a large pot, heat coconut oil over medium heat. Add onion and sauté for 5 minutes until translucent. Stir in garlic, ginger, turmeric, cumin, and cayenne (if using). Cook for 1–2 minutes until fragrant.Toasting the spices enhances their flavor and health benefits. -
Add Vegetables and Liquid
Stir in celery, zucchini, diced tomatoes (with juices), and vegetable broth. Add cubed butternut squash. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.Ensure squash is soft before proceeding. -
Add Legumes and Greens
Stir in chickpeas (if using) and fresh spinach or kale. Cook for an additional 5 minutes until greens are wilted.Do not overcook to preserve nutrients. -
Season and Finish
Remove from heat. Stir in lemon juice. Season with sea salt and black pepper to taste.Add salt at the end to control sodium level. -
Serve
Ladle into bowls and garnish with fresh cilantro or parsley. Serve hot.For a creamier texture, blend half the soup with an immersion blender.
Nutrition Facts
Servings 6
Serving Size 1.5 cups
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 6g30%
- Sodium 480mg20%
- Potassium 920mg27%
- Total Carbohydrate 24g8%
- Dietary Fiber 6g24%
- Sugars 7g
- Protein 6g12%
- Calcium 100 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Variations: Add sweet potato instead of squash, or throw in mushrooms for extra umami.
- Protein Boost: Add chickpeas, white beans, or lentils. For non-vegans, shredded rotisserie chicken works well.
- Creamier Version: Blend half or all of the soup with an immersion or high-speed blender for a silky texture.
- Storage: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Serving Tip: Pair with a grilled cheese sandwich or crusty bread for a complete meal.
- Kid-Friendly: Puree completely and serve warm—great for little ones who prefer smooth soups.
Frequently Asked Questions
Can I use frozen vegetables?
Yes! Frozen diced squash, zucchini, or mixed vegetables work well. Add them directly from frozen—no need to thaw.
Is this soup gluten-free?
Yes, as long as your vegetable broth is certified gluten-free. Always check labels to be sure.
Can I make it in a slow cooker?
Absolutely. Sauté aromatics first, then transfer to a slow cooker with all ingredients (except greens and lemon juice). Cook on LOW for 6 hours. Stir in greens and lemon before serving.
Do I have to use butternut squash?
No! Sweet potato, pumpkin, or carrots are excellent substitutes and will give a similar sweetness and texture.
Why add lemon juice at the end?
Lemon juice brightens the flavors and enhances the absorption of turmeric. Adding it at the end preserves its freshness and vitamin C content.