Autumn Harvest Vegetable Soup is a cozy bowl full of the best flavors fall has to offer. Packed with hearty veggies like sweet carrots, tender potatoes, and a mix of greens, it’s all simmered in a rich, warming broth. Every spoonful is a little reminder of crisp autumn days and the comfort of home-cooked meals.
I love making this soup when the weather starts to turn chilly because it feels like a big, warm hug on a plate. It’s one of those recipes that’s easy to tweak with whatever veggies you have on hand, making it perfect for busy weeknights or whenever you need something simple but satisfying. Plus, leftovers taste even better the next day, which is always a win in my book.
One of my favorite ways to enjoy this soup is with a slice of crusty bread or a grilled cheese sandwich for dipping. It makes for a cozy, filling lunch or dinner that everyone seems to enjoy. This soup always reminds me of those peaceful fall afternoons spent with family, sharing good food and good stories around the table.
Key Ingredients & Substitutions
Olive Oil: This is great for a light, pleasant base. You can swap with avocado or sunflower oil if preferred, both have mild flavors and high smoke points.
Onion & Garlic: These build your soup’s flavor. Yellow onions work well, but white or sweet onions also taste good. Use garlic powder if fresh isn’t available, just adjust the amount.
Carrots, Potatoes & Butternut Squash: These are the comforting, hearty veggies here. Sweet potatoes can replace butternut squash for a similar texture and sweetness. Try parsnips or turnips in place of carrots for something different.
Green Beans & Greens (Kale or Spinach): Green beans add texture, but frozen peas or diced zucchini work if you don’t have them. For greens, try Swiss chard or collard greens as nice alternatives.
Vegetable Broth & Tomatoes: Broth gives richness, and canned diced tomatoes add acidity and depth. If low on broth, water with added herbs can work. Use fresh tomatoes in season, chopped small.
Herbs: Thyme & Rosemary: These bring warm, earthy notes. Fresh herbs are lovely if you have them, but dried works well too. Oregano or sage are good swaps.
How Can I Make the Vegetables Cook Evenly in This Soup?
Cooking different veggies evenly can be tricky because some take longer than others. Here’s what works for me:
- Start by sautéing onions and garlic. They need time to soften and release flavor.
- Add the harder veggies next—carrots, potatoes, butternut squash, and green beans. These take longer to cook through.
- Once the broth is added, simmer until these firm veggies are almost tender—about 20-25 minutes.
- Add greens last since they wilt quickly in just a few minutes.
- Stir gently and taste along the way so none become mushy or underdone.
By layering cooking times, you’ll get soft, tasty veggies without anything falling apart or staying too crunchy.
Equipment You’ll Need
- Large Soup Pot – I like a big pot to make sure everything cooks evenly and has space to simmer without spilling.
- Vegetable Peeler – makes peeling carrots, squash, and potatoes quick and easy.
- Cutting Board & Sharp Knife – essential for chopping all those vegetables safely and efficiently.
- Wooden Spoon – perfect for stirring the soup gently as it cooks, without scratching the pot.
- Measuring Spoons & Cups – helps you keep the seasonings and ingredients balanced.
Flavor Variations & Add-Ins
- Swap kale or spinach for Swiss chard or collard greens for a different leafy flavor.
- Add cooked grains like rice or quinoa to make the soup more filling.
- Stir in a splash of apple cider vinegar or lemon juice at the end for a bright, tangy finish.
- For some extra warmth, sprinkle with a pinch of smoked paprika or cayenne pepper.
How to Make Autumn Harvest Vegetable Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 cup butternut squash, peeled and diced
- 1 cup green beans, chopped
- 4 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 1 cup kale or spinach, chopped
- Fresh parsley or rosemary, chopped (for garnish)
Time You’ll Need:
This soup takes about 10 minutes to prep and around 30 minutes to cook, giving you a total of about 40 minutes to a delicious bowl of Autumn Harvest Vegetable Soup. Perfect for a cozy weekend lunch or dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until the onion becomes soft and translucent. Then add the minced garlic and cook for another minute until fragrant but not browned.
2. Add the Hearty Vegetables:
Stir in the diced carrots, potatoes, butternut squash, and green beans. Cook everything together for about 5 minutes, stirring now and then. This helps the vegetables start to soften up and build great flavor.
3. Pour in Broth and Tomatoes:
Pour in the vegetable broth and the entire can of diced tomatoes (with their juice). Stir well to combine all the ingredients.
4. Season and Simmer:
Add the dried thyme and rosemary, then season with salt and black pepper to your taste. Bring the soup to a boil, then lower the heat and let it simmer, uncovered, for about 20-25 minutes. This gives the vegetables plenty of time to become tender and the flavors to blend beautifully.
5. Finish with Greens and Serve:
Stir in the chopped kale or spinach and cook for another 5 minutes, just until the greens wilt down nicely. Taste the soup once more, adjusting salt and pepper if needed. Serve your soup hot, garnished with fresh parsley or rosemary for a lovely touch.
Can I Use Frozen Vegetables Instead of Fresh?
Yes, frozen vegetables work well in this soup! Just add them a bit later during cooking since they tend to soften faster than fresh veggies. Be sure to thaw and drain any excess water before adding to keep the soup from becoming too watery.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally. You can also freeze the soup for up to 3 months—just thaw overnight in the fridge before reheating.
Can I Substitute Other Greens for Kale or Spinach?
Absolutely! Swiss chard, collard greens, or even baby arugula make great alternatives. Just add them at the end of cooking like kale or spinach, since these delicate greens wilt quickly.
How Can I Make This Soup More Filling?
For extra heartiness, add cooked grains like brown rice, quinoa, or barley. You can also toss in cooked beans such as cannellini or chickpeas to boost the protein and make it a complete meal.
