This Harvest Vegetable Soup recipe is so cozy and nourishing! Packed with seasonal veggies and chickpeas in a luscious roasted tomato base with fresh herbs. Vegan, Gluten-free & delicious!

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 tastes like a garden. It’s a tribute to all the glorious seasonal veggies still overflowing at our farmer’s market and in our end-of-summer gardens. The base of the soup is richly flavored with oven-roasted Roma tomatoes, giving the soup it’s lovely 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 blended with veggie broth, creating a silky, full-bodied base for the chickpeas and veggies. Fresh rosemary, sage, and smoked paprika complement it perfectly!

Why You’ll Love This!

  1. Packed with seasonal veggies. This colorful soup incorporates so many beautiful vegetables, making it incredibly nutritious and comforting. It is a great way to use up extra garden veggies and or after a trip to the farmers market! Make a big batch and freeze for your future self!
  2. Oven-roasted tomato base. Roma tomatoes are oven-roasted and then blended with caramelized onions and broth to create a rich, velvety base for this warming soup.
  3. Versatile! You can play around with the veggies that go into this soup. Use anything you have on hand already, or get creative and try adding some vegetables that you’ve never cooked before! You can also add cooked pasta, whole grains, chicken, parmesan, or croutons to give this soup even more depth.
  4. So satisfying and filling. The addition of protein-rich chickpeas gives this soup a hearty and filling texture and taste. It is truly the perfect soup when you need something warm and comforting to hug you from the inside out!
veggies in soup

Ingredients in Harvest Vegetable Soup:

  • Olive oil: Adds richness and depth of flavor to the soup. It helps to sauté the onions and garlic, enhancing their natural sweetness and aroma. Additionally, it adds a smooth texture to the soup.
  • Roma tomatoes: The star ingredient in the roasted tomato base of the soup. They have a meaty texture and a concentrated flavor, which intensifies when they are roasted. The roasted tomatoes provide a rich and robust taste.
  • Onions: Bring a sweet, savory, aromatic flavor to the soup. They are sautéed until soft and caramelized, adding a subtle depth and sweetness to the overall taste. Feel free to use leeks, or shallots.
  • Garlic cloves: Add a pungent and slightly spicy flavor to the soup, enhancing the savory notes of the dish.
  • Celery: Adds a refreshing and slightly bitter taste to the soup. Its crunchy texture and mild flavor provide a subtle layer of complexity to the overall profile.
  • Carrots: Contribute a gentle sweetness and vibrant color to the soup. They provide a natural sweetness that balances the flavors of the other ingredients and adds a pleasant earthy note.
  • Veggies: Golden beets or Chioggia beets, cauliflower, red bell pepper, zucchini or summer squash. Feel free to use other veggies here ( parsnips, turnips, celery root, potatoes, green beans, corn, sweet potatoes, chard, kale).
  • Chickpeas: Provide a nutty and creamy texture to the soup. They add protein and substance, making the soup more filling and satisfying. Feel free to use another bean- white beans are nice too!
  • Broth, chicken or veggie: Forms the flavorful liquid base of the soup. It adds depth, richness, and umami to the overall taste. Chicken broth lends a savory note, while vegetable broth keeps the soup vegan-friendly.
  • Sea salt and black pepper: Enhance the flavors of all the ingredients in the soup. They bring out the natural taste of each ingredient and contribute to a well-seasoned and balanced dish.
  • Herbs: rosemary, sage and thyme provide an earthy and aromatic flavor to the soup. es.
  • Smoked paprika: Infuses the soup with a smoky and slightly spicy flavor. It adds depth and complexity, enhancing the overall taste profile of the dish.

Harvest Vegetable Soup Instructions

tomatoes roasting on pan

Step one: Lay the tomatoes skin side down, and cut side up on a lined baking pan. Drizzle lightly with olive oil and sprinkle with sea salt. Roast for 30 minutes until tender 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 in a large soup pot or dutch oven for about 15-20 minutes over medium heat until soft and caramelized.tomatoes on sheet pan

Blending sauce

Step four: Take half of the onion mixture and blend with 3 cups of broth and the roasted tomatoes.

bended sauce

Step five: Blend until smooth. Sometimes the tomato peels don’t entirely 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 seven: In the pot with the reserved onions, add sage, rosemary, salt, pepper, paprika, celery, carrots, beets, and cauliflower. Stir on low heat for a minute just to coat everything. Add 1 cup of broth, bring to a boil, then simmer gently on low with the lid on for 15 minutes.

Step eight: Add red pepper, zucchini, chickpeas, and blended tomato broth. Simmer 20 minutes more. Test the vegetables for doneness. Simmer longer if needed. Taste and adjust salt to taste. Serve!

To garnish, drizzle with extra-virgin olive oil, a dollop of creme fraise, yogurt or sour cream, or a sprinkling of parmesan. Top with croutons!

Serving Suggestions

Any warm, toasted bread works great here! Bread is perfect with a soup because you can dip it in and savor the oven-roasted tomato base. Our beginner-friendly sourdough is the perfect accompaniment, but Sourdough Biscuits, Soft Sourdough Rolls, or Sourdough Baguettes work wonderfully as well. For something especially indulgent, pair this soup with our Cheddar Scones with Caramelized Onions. Pita Bread and Naan are great for soup too!

Storage & Reheating

You can keep leftovers in the fridge in an airtight container for up to 4 days.

This soup is perfect for freezing! Let the soup cool completely then transfer to freezer-friendly, airtight containers for up to 3 months. To reheat, thaw in the fridge and then reheat on the stovetop or in the microwave.


How do I enhance the flavor in vegetable soup?

Oven-roasting the tomatoes helps add rich flavor to this soup, but the addition of fresh herbs adds even more flavor! We use fresh rosemary and sage, but you can add any herbs like basil, oregano, or bay leaf. The smoked paprika adds some heat, but if you like your soup spicy, you can always add red pepper flakes.

Is there anything I can add to this soup?

You can add cooked pasta, whole grains, a protein like chicken, any other type of beans like cannellini beans or kidney beans, or top the soup with parmesan or croutons! Add some dark leafy greens like baby spinach or kale. For more fall flavor, try adding butternut squash!

Is this vegetable soup recipe healthy?

Yes! With all of the amazing colorful veggies in this soup, it is packed with nutrients, vitamins, and antioxidants. Chickpeas add a bit of protein too!

More recipes you may enjoy

This Harvest Vegetable Soup recipe is so cozy and nourishing! Packed with seasonal veggies and chickpeas in a luscious roasted tomato base with fresh herbs. Vegan & delicious!

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!


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Harvest Vegetable Soup with Roasted Tomato Broth and Chickpeas is brimming with color and nutrients. Adaptable, Vegan and Gluten-Free!

Harvest Vegetable Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 15 reviews
  • 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: stovetop
  • Cuisine: Mediteranean
  • Diet: Vegan


This Harvest Vegetable Soup recipe is so cozy and nourishing! Packed with seasonal veggies and chickpeas in a luscious roasted tomato base with fresh herbs. Vegan & delicious!


  • 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


  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.


Feel free to use other veggies! In addition to the carrots and celery, add 4 cups of veggies!

Soup will keep up to 4 days in the fridge or can be frozen for up to 6 months. 

Regular red beets can dominate the color of the soup.  Try substituting with golden beets, parsnip or rutabaga.


  • 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

Share this with the world!

to get recipes via email

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. This is my very favorite soup. I am bringing it to a friend who is recovering from surgery and she and her husband can’t wait to enjoy it!!

  2. Would this soup freeze well? Should I pull it from heat while the veggies are still al dente to prevent them from getting mushy during the thawing/reheating process?

    1. Hi Kelly- I think that sounds like a really good idea! I havent tried freezing it, but dont see why it wouldn’t freeze well.

  3. This recipe has tons of potential! The smoked paprika is a great addition. It’s a wonderful soup but I recommend roasting all of the root veggies before tossing them in the tomato broth! Also, the recipe calls for Roma tomatoes but the picture shows roasted cherry tomatoes…..?!

    1. Hi Angela, There are a few cherry tomatoes but most are a small Roma variety from a local farmer. You can use any tomato variety and it should work out!

  4. 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.

  5. 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!

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

  7. 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.

  8. 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!

  9. 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!

  10. 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!

  11. 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)

  12. 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. 🙂

Our Latest Recipes