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!

Harvest Vegetable Soup

Description

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!

Ingredients

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
1-2 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
4-5 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
1/2-1 teaspoon smoked paprika
1 1/2 cups, 1 can chickpeas

Instructions

Heat oven to 450 degrees.
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.
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.
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.
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.
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

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.

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