Autumn Harvest Vegetable Soup Recipes

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ROASTED AUTUMN VEGETABLE SOUP

Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. -Stephanie Flaming, Woodland, California

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (4 quarts).

Number Of Ingredients 11



Roasted Autumn Vegetable Soup image

Steps:

  • Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 1251mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 7g fiber), Protein 6g protein.

2 pounds sweet potatoes (about 4 medium)
2 pounds carrots (about 8 large)
1-1/2 pounds parsnips (about 6 medium)
2 large onions, quartered
6 garlic cloves, peeled
1/4 cup canola oil
3 cartons (32 ounces each) chicken broth
1 cup fat-free evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh parsley and sage

AUTUMN HARVEST VEGETABLE SOUP

A dear friend of mine hosted a soup swap in her home a couple of years ago. This was the soup she made and it was may favorite out of the 8 different soups I took home that year. I just had to have the recipe!

Provided by Amy H.

Categories     Vegetable Soup

Time 2h15m

Number Of Ingredients 13



Autumn Harvest Vegetable Soup image

Steps:

  • 1. Chop up the veggies into large chunks. Pile into a roasting pan, drizzle olive oil over the top and sprinkle with salt and pepper as well as these or any other herbs you might prefer.
  • 2. Roast, covered, at 350 degrees until the veggies are completely soft and tender.
  • 3. Transfer the veggies and roasting juices to a blender or food processor. Puree until smooth, adding chicken stock to achieve your desired thickness. Puree in small batches if needed.

1 yellow squash
1 sweet potato
1 large onion
1 stalk(s) celery
2 clove garlic
2 carrots
1 white potato (optional)
1 1/2 tsp salt
1/4 tsp pepper
1 tsp 1 tsp. thyme
2 Tbsp fresh chopped parsley
2 Tbsp olive oil
2+ c chicken stock (as needed)

AUTUMN HARVEST ROOT VEGETABLE SOUP

Make and share this Autumn Harvest Root Vegetable Soup recipe from Food.com.

Provided by greenest39

Categories     Clear Soup

Time 1h

Yield 8 cups, 8 serving(s)

Number Of Ingredients 11



Autumn Harvest Root Vegetable Soup image

Steps:

  • Chop all vegetables to one inch cubes.
  • chop garlic very fine.
  • In large pot, add olive oil and garlic.
  • Sauté garlic until fragrant.
  • Add all vegetables, and saute until slightly soft.
  • Add all chicken broth.
  • Add paprika and cumin.
  • Cover and bring to low boil.
  • Lower heat and simmer for 45 minutes.

Nutrition Facts : Calories 83.1, Fat 2.6, SaturatedFat 0.5, Sodium 100.6, Carbohydrate 13.3, Fiber 4, Sugar 6.1, Protein 3.6

8 carrots, stalks
6 parsnips
1/2 curly cabbage
1 whole onion
4 celery ribs
1 small turnip
4 garlic cloves, chopped
24 ounces low sodium chicken broth
1 teaspoon paprika
1 1/2 teaspoons cumin
1 tablespoon olive oil

WINTER HARVEST VEGETABLE SOUP

Rich, earthy root vegetables blend with savory spices and the tartness of apples in this wonderful soup from Barbara Marakowski of Loysville, Pennsylvania. "A friend gave me this low-fat recipe after my husband's cardiac surgery and now, it's our favorite. It gets even better with reheating!"

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 18



Winter Harvest Vegetable Soup image

Steps:

  • In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.

Nutrition Facts : Calories 134 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 404mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

3 medium carrots, halved and thinly sliced
3/4 cup chopped celery
1 medium onion, chopped
2 green onions, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
7 cups reduced-sodium chicken broth or vegetable broth
3 cups cubed peeled potatoes
2 cups cubed peeled butternut squash
2 large tart apples, peeled and chopped
2 medium turnips, peeled and chopped
2 parsnips, peeled and sliced
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Additional thinly sliced green onions, optional

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