Fall Vegetable Soup Recipe

Nothing says comfort like a warm bowl of Fall Vegetable Soup, a vibrant blend of earthy flavors. This soup is perfect for dinners, especially for Thanksgiving or other fall gatherings, and pairs wonderfully with crusty bread or a side salad. In addition to its delicious taste, it’s a healthy, hearty meal that will keep you feeling full and satisfied. If you love dynamic flavors and lots of vegetables, then this Fall Vegetable Soup recipe is bound to be your new favorite. Plus, it’s a rainbow in a bowl!

Preparation for the soup doesn’t take long, and the actual cooking time is only an hour. Here are some quick facts:

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 6 servings
• Yield: 1 big pot of soup

Keep reading below for the detailed recipe and step-by-step instructions.

Ingredients & Equipment You’ll Need

Here���s what you���ll need in your kitchen:

• 2 tablespoons olive oil
• 2 cups chopped onions
• 2 cups chopped carrots
• 2 cups diced bell peppers
• 2 cups diced butternut squash
• 1 tablespoon minced garlic
• 6 cups vegetable broth
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon chopped fresh thyme
• 2 cups chopped tomatoes
• 1 cup chopped kale

You will also need a large pot and a wooden spoon.

How To Make Fall Vegetable Soup

1. First, heat up the olive oil over medium heat in a large pot.
2. Add the onions, carrots, peppers, squash, and garlic to the pot. Cook these ingredients for about 10 minutes, stirring occasionally with the wooden spoon.
3. Add the vegetable broth to the pot, along with the salt, pepper, and thyme. Stir everything together, then let the soup simmer for about 30 minutes.
4. Next, add the tomatoes and kale to the pot, stirring them into the soup. Let the soup continue to simmer for another 10 minutes.
5. Serve the soup hot, garnished with fresh thyme if desired.

Tips For The Best Results

• Use fresh, in-season vegetables for the best flavor.
• Cut all your vegetables to a similar size to ensure they cook evenly.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to three days.
• You can also freeze the soup for up to three months.

Frequently Asked Questions

Q: Can I use chicken broth instead of vegetable broth?
A: Yes, you can substitute chicken broth if you prefer.

Q: Can I add other vegetables to the soup?
A: Absolutely! This recipe is versatile, so feel free to add or swap out vegetables based on what you have on hand.

Q: Is this soup gluten free?
A: Yes, as long as your broth is gluten free, the soup will be as well.

Q: Can I make this soup in a slow cooker?
A: Yes, you can. You’ll just need to adjust the cooking time accordingly.

Q: Can I freeze this soup for later?
A: Yes, the soup can be frozen for up to three months.

Nutritional Facts of Fall Vegetable Soup

This soup is extremely healthy. It is low in calories but high in vitamins and fiber. A serving (1 bowl) contains 150 calories, 4g of fat, 6g of protein, and 8g of fiber.

In conclusion, this Fall Vegetable Soup recipe is a flavorful, healthy, and satisfying meal perfect for autumn dinners. It’s filled with an array of vegetables and seasonings that work together to create a hearty, delicious soup. So grab a spoon, cozy up, and enjoy a hot bowl of this autumn-inspired soup tonight!