Fall Vegetable Soup With Crusty Bread
What You’ll Love About This Recipe
This fall vegetable soup is the perfect way to cozy up on a chilly day, packed with flavors that will warm you from the inside out. It’s super easy to make**, with simple ingredients you probably already have in your kitchen. You’ll love how customizable it is, so you can toss in your favorite veggies or whatever’s in season. Plus, it’s healthy and filling**, making it a great meal for the whole family to enjoy.
Recipe
This hearty fall vegetable soup is packed with seasonal flavors and nutrients, making it a perfect comfort dish for cooler weather. It’s easy to prepare and customizable with your favorite autumn vegetables.
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 butternut squash, peeled and cubed
- 2 sweet potatoes, peeled and diced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 cups chopped kale
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add butternut squash, sweet potatoes, diced tomatoes, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until vegetables are tender.
- Stir in kale and cook for another 5 minutes until wilted. Adjust seasoning if needed.
Notes:
- Substitute any seasonal vegetables like parsnips or turnips.
- For extra protein, add cooked lentils or chickpeas.
Time:
- Prep: 15 minutes
- Cooking: 30 minutes
- Serving: 6
Nutrition
This hearty fall vegetable soup is packed with nutrients, making it a healthy and satisfying meal. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 |
| Protein | 6g |
| Carbohydrates | 30g |
| Fiber | 8g |
| Sugar | 10g |
| Fat | 4g |
| Saturated Fat | 1g |
| Sodium | 600mg |
| Potassium | 500mg |
| Vitamin A | 120% DV |
| Vitamin C | 80% DV |
| Calcium | 10% DV |
| Iron | 15% DV |
What To Serve With It
I love pairing my fall vegetable soup with a fresh side salad, like one with mixed greens, apples, and walnuts for a bit of crunch. If I’m in the mood for something fancier, a glass of dry white wine or light red complements the earthy flavors perfectly. It’s amazing how these simple additions can turn a cozy bowl of soup into a complete, satisfying meal.
Side Salad Options
Pairing a side salad with fall vegetable soup can really elevate the meal, adding freshness and crunch to balance the hearty, cozy flavors. I love using seasonal greens like arugula, spinach, or kale because they’re packed with flavor and pair beautifully with the soup. For a pop of color and texture, I’ll toss in shredded carrots, sliced radishes, or roasted pumpkin seeds. When it comes to dressing options, I keep it simple—a zesty lemon vinaigrette or a tangy apple cider dressing complements the fall vibe perfectly. Trust me, this combo makes every bite feel like a cozy celebration.
Wine Pairing Ideas
When you’re enjoying a bowl of fall vegetable soup, a well-chosen wine can make the experience even more special. I like to start with pairing principles, considering the soup’s earthy, hearty flavor profiles. A light red wine, like Pinot Noir, works beautifully because it complements the vegetables without overpowering them. If I’m in the mood for something crisp, I’ll reach for a white wine, such as Sauvignon Blanc or Chardonnay, which brings out the soup’s fresh, savory notes. Remember, it’s all about balance—you want the wine to enhance the meal, not compete with it. Cheers!
