Harvest Vegetable Soup with Chickpeas and the most luscious Roasted Tomato Base is brimming with color and nutrients. Adaptable, Vegan and Gluten-Free! Adaptable, Vegan and Gluten-Free!

Harvest Vegetable Soup with Roasted Tomato Broth and Chickpeas is brimming with color and nutrients. Adaptable, Vegan and Gluten-Free!Happiness is the harvest of a quiet eye. ~ Austin O’Malley

This Harvest Vegetable Soup is a tribute to the glorious seasonal veggies still overflowing at our farmer’s market.   All this colorful fresh vibrant produce makes me so happy.  I feel nourished just gazing at the beautiful bounty.  We are in that space of time where any day the frost could hit and much of this abundance will fade into memory until next year’s season.  Let’s enjoy it while we can!

The base of the soup is richly flavored with oven-roasted Roma tomatoes, giving the soup so much depth.  While the tomatoes roast, the vegetables are prepped and chopped.  Feel free to play around with veggies that are available to you.  The roasted tomatoes are then blended with veggie or chicken broth creating a silky full-bodied base.  Simply seasoned with fresh rosemary, sage, and smoked paprika perfectly complimenting the vegetables and chickpeas.  This soup tastes like the garden.

If you want you can take it further and make it a meal by adding cooked pasta, whole grains, chicken, parmesan, croutons etc.

veggies in soup

Ingredients in Harvest Vegetable Soup:

  • olive oil
  • Roma tomatoes
  • onions
  • garlic cloves
  • celery
  • carrots
  • golden or Chioggia beets
  • cauliflower
  • red sweet pepper
  • zucchini
  • broth, chicken or veggie
  • sea salt and pepper
  • fresh rosemary and sage
  • thyme
  • smoked paprika
  • chickpeas

How to make Harvest Vegetable Soup

tomatoes roasting on pan

Step one

Lay tomatoes skin down, cut side up on a lined baking pan.  Drizzle lightly with olive oil and sprinkle with sea salt.  Roast for 30 minutes, until wilted.  Roma tomatoes work great because they are so meaty and with minimal seeds.

chopped veggies

Step two

While the tomatoes are roasting get all the veggies and herbs prepped and chopped.

caramelized onions

Step three

While tomatoes are roasting, sauté onions and garlic for about 15-20 minutes until soft and caramelized.tomatoes on sheet pan

Blending sauce

Step four

Take half of the onion mixture, blending with 3 cups of broth and the roasted tomatoes.

bended sauce

Step five

Blend until smooth.  Sometimes the tomato peels don’t entire blend up.  Once it is in with the veggies you may not even notice, but if you prefer an ultra smooth texture you can always run it through a fine mesh strainer at this point.

veggies in saute' pan

Step six

In the pot with the reserved onions, add sage, rosemary, salt, pepper, paprika, celery, carrots, beets, and cauliflower.  Mix on low heat for a minute just to coat everything.  Add 1 cup of broth, simmer with the lid on for 15 minutes.

Step seven

Add red pepper, zucchini, chickpeas, and blended tomato broth.  Simmer 20 minutes more.  Test the vegetables for doneness.  Simmer longer if needed.

Harvest Vegetable Soup with Roasted Tomato Broth and Chickpeas is brimming with color and nutrients. Adaptable, Vegan and Gluten-Free!

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Harvest Vegetable Soup with Roasted Tomato Broth and Chickpeas is brimming with color and nutrients. Adaptable, Vegan and Gluten-Free!

This is a fun soup to play with.  Switch out the veggies or beans for what you have available.  Add pasta, add parmesan or vegan cheesy sprinkle, or add chicken.  Let us know what you create!

~Tonia

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Harvest Vegetable Soup with Roasted Tomato Broth and Chickpeas is brimming with color and nutrients. Adaptable, Vegan and Gluten-Free!

Harvest Vegetable Soup with Roasted Tomatoes and Chickpeas

  • Author: Tonia | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 9 cups 1x
  • Category: Soup, Vegan
  • Method: oven and stove top
  • Cuisine: Mediteranean
  • Diet: Vegan

Description

Harvest Vegetable Soup with Roasted Tomato Broth and Chickpeas is brimming with color and nutrients. Adaptable, Vegan and Gluten-Free!


Ingredients

Scale
  • 2 tablespoon olive oil
  • 1 pound, fresh roma tomatoes
  • 2 onions, chopped
  • 4 to 6 large garlic cloves, roughly chopped
  • 2 stalks celery, chopped
  • 1 large carrot, cut in half moons
  • 12 small gold or chioga beets, cut in small cubes
  • 1 1/2 cups cauliflower, cut into small florets
  • 1 red sweet pepper, cut into bite sized pieces
  • 1 zucchini, chopped into half moons or cubes
  • 45 cups broth, chicken or veggie, divided
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon pepper
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh sage
  • 1 teaspoon dried thyme
  • 1/21 teaspoon smoked paprika
  • 1 1/2 cups, 1 can chickpeas

Instructions

  1. Heat oven to 450 degrees.
  2. Wash tomatoes and slice them in half.  Lay tomatoes skin down cut side up on a lined baking pan.  Drizzle lightly with olive oil and sprinkle with salt.  Roast for 30 minutes, until wilted.
  3. While tomatoes are roasting, sauté onions and garlic for about 15-20 minutes until soft and carmelized, transfer half of the onion mixture into the blender.
  4. Blend this half of sautéed onion/garlic mixture with cooled roasted tomatoes and 3 cups of broth until smooth.  The peels blend up quite tiny.  If you prefer ultra smooth you can strain the tomato broth.
  5. In the pot with the reserved onions, add sage, rosemary, thyme, salt, pepper, paprika, celery, carrots, beets, and cauliflower.  Mix on low heat for a minute just to coat everything.
  6. Add remaining cup of plain broth and low simmer with lid on for 15 minutes.  Add red pepper, zucchini,  and chickpeas and tomato broth.  Simmer 20-30 minutes more.  Test the vegetables for doneness.  Simmer longer if needed.  Add additional broth if desired.

Notes

Soup will keep up to 4 days in the fridge.

Regular red beets may be to strong in flavor and dominate the color of the soup.  Try substituting with a parsnip or rutabaga.

Nutrition

  • Serving Size: 1 1/2 cup
  • Calories: 318
  • Sugar: 12 g
  • Sodium: 1206.4 mg
  • Fat: 7 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 57.9 g
  • Fiber: 9.9 g
  • Protein: 11.9 g
  • Cholesterol: 0 mg

Keywords: vegetable soup, harvest soup, harvest vegetable soup, vegetable chickpea soup, roasted tomato broth

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Comments

  1. Absolutely enjoyed this soup! The roasted tomato broth added a wonderful depth of flavor. I see myself using this with different vegetables and beans on our upcoming cold days. Plus I was able to use some of my fresh herbs. My husband and I loved the different textures especially the beets. We had some cornbread that went really well.
    Thanks!

  2. Made this two weekends in a row using the last of our garden plum tomatoes…I wish I had made even more to freeze. Outstanding!

  3. This is a hit! Comfort of tomato soup but more substance. I added a Parmesan rind with the tomatoes at the end…

  4. What an outstanding and comforting bowl of veggie goodness! Didn’t have beets or peppers on hand, but added a couple of leeks that were hanging around in the fridge. Really loved the roasted tomato broth and fresh herbs. Being honest, there was quite a bit of prep work and time involved, so I opted to make this on a Sunday rather then during the busy week…but the end result was well worth the effort.

  5. Excellent soup! I’m trying to use up my CSA produce before heading to Florida. I added a couple of turnips and subbed kohlrabi for the beets as suggested. I also threw in a handful of cabbage. Will definitely make again!

  6. So flavourful and delicious! My husband, who’s not a confident cook, made this while I went to the dentist to get some work done. Came home with a sore mouth and this soup really hit the spot. Soft, nourishing vegetables with a delicious broth made from the remains of our Thanksgiving chicken (we’re in Canada). Thank you for this delicious recipe!

  7. I subbed a few veggies for what I had, and this turned out delicious <3 Will make this a repeat

  8. Very earthy healthy soup! I did use regular red beets, so maybe the ones suggested are more mild. It also took longer than 20 minutes to make sure veggies were cooked. But this soup had lots of flavor and is very colorful! It would be nice with a good crusty bread!

  9. It’s a winner! Made it the same day I received the recipe via email. The whole family loved it. Thank you!
    Jacqui (Sydney, Australia)

  10. We made this last night for dinner. It was excellent though the beets seemed to overwhelm the other vegetables and the chickpeas got lost in the mix. We did cut up two beets, but perhaps we should have used just one since they were pretty good sized. Smaller cubes would have been better too. Also the soup wasn’t as brothy as we expected, but still excellent flavor. Next time we make this we’ll play with it a bit maybe adding another cup of vegetable broth or more roasted tomatoes. Adding tortellini would be a good experiment. Very interesting flavors all in all.

    1. Just curious what variety of beets you used? I find the gold beets to be more mild in flavor. Totally love all your thoughts to play around with it finding your perfect combination. Tortellini would be amazing!

      1. We found local purple beets from the Bainbridge Island farmer’s market. The scarlet color is quite striking when the soup is served. I think golden beets are probably a better choice for a milder taste and more soothing color. 🙂