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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 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