Autumn Harvest Vegetable Soup is a colorful, hearty mix of fall’s best veggies like sweet carrots, tender squash, earthy potatoes, and bright green beans all simmered in a flavorful broth. It’s the kind of soup that feels like a warm hug on a chilly day, packed with wholesome goodness and cozy textures.
I love making this soup when the leaves start to turn and the air gets crisp—it really brings the season into the kitchen. One tip I always follow is to let it cook low and slow so the flavors have time to meld into a rich, comforting blend. I sometimes add a pinch of fresh herbs to brighten it up and make it smell amazing while it’s simmering.
Serving it up with a slice of crusty bread or a sprinkle of grated cheese turns it into a simple, satisfying meal perfect for lunch or dinner. This soup is my go-to when friends drop by unexpectedly or when I want something easy that fills the house with those cozy, autumn vibes we all love.
Key Ingredients & Substitutions
Butternut squash: This adds a sweet, creamy texture. If you can’t find it, try sweet potatoes or acorn squash—they offer a similar cozy flavor.
Kale or leafy greens: Kale holds up well in soup, but if you prefer something milder, spinach or Swiss chard are great swaps. Add them toward the end to keep their color and texture.
White beans: These give nice protein and creaminess. Cannellini or navy beans work too. For a bean-free option, try adding cooked barley or small pasta shapes for bulk.
Herbs (thyme, rosemary, bay leaf): These classic flavors add warmth and depth. Fresh herbs can be used if you have them—just add later to keep brightness.
How Do You Get Vegetables Tender but Not Mushy in a Slow-Simmered Soup?
The trick is layering cooking times so each vegetable stays just right:
- Start by sautéing onions and garlic to release flavor.
- Add firmer veggies like carrots, celery, potatoes, and squash early—they need more time to soften.
- Add delicate greens like kale last, cooking only 5 minutes so they stay tender but don’t dissolve.
- Keep the heat at a gentle simmer to cook evenly without breaking down ingredients too much.
- Stir occasionally but gently to avoid mashing the softer veggies.
Following these steps ensures each bite has the perfect texture, making your soup both cozy and satisfying.
Equipment You’ll Need
- Large pot – A good-sized pot helps everything cook evenly without spilling. I like a sturdy one for simmering all those veggies.
- Sharp knife – Makes chopping the vegetables quick and safe. Essential for prep work.
- Cutting board – Keeps your work surface organized and protects your counters.
- Measuring spoons and cups – Help you add herbs and liquids accurately for consistent flavor.
- Ladle – Perfect for serving the soup without spills and keeping things tidy.
Flavor Variations & Add-Ins
- Add cooked sausage or bacon crumbles for extra heartiness and smoky flavor.
- Use sweet potatoes instead of squash for a different sweetness profile.
- Stir in a splash of coconut milk or cream at the end to make it richer and creamier.
- Sprinkle with grated Parmesan or crumbled feta just before serving for a salty kick.
How to Make Autumn Harvest Vegetable Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 1 cup butternut squash, peeled and diced
- 1 cup white beans (canned or cooked), drained and rinsed
- 4 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- 2 cups chopped kale or other leafy greens
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Fresh dill (for garnish)
How Much Time Will You Need?
This soup takes about 15 minutes to prep and around 30-35 minutes to cook. So, in just under an hour, you’ll have a warm, nourishing meal ready to enjoy—perfect for busy days or cozy evenings.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic
Start by heating olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Cook for about 3 to 4 minutes, stirring occasionally, until they become soft and fragrant.
2. Add the Hearty Vegetables
Next, stir in the carrots, celery, potatoes, and butternut squash. Cook everything together for 5 minutes to begin softening the veggies and build flavor.
3. Pour in the Broth and Beans
Add the white beans, vegetable broth, diced tomatoes with their juice, thyme, rosemary, and bay leaf. Stir well to combine all the ingredients.
4. Simmer the Soup
Bring the soup to a gentle boil, then lower the heat to keep it at a simmer. Cover the pot and let the soup cook for 25 to 30 minutes, or until the vegetables are tender.
5. Add the Greens
Stir in the chopped kale or your choice of leafy greens. Cook for an additional 5 minutes, until the greens are tender but still vibrant.
6. Final Touches
Remove the bay leaf from the pot. Taste your soup and add salt and pepper as needed. This step helps balance the flavors perfectly.
7. Serve and Enjoy
Ladle the hot soup into bowls and garnish with fresh dill for a lovely, fresh accent. Serve warm and enjoy the cozy, autumn flavors!
Can I Use Frozen Vegetables in This Soup?
Yes, frozen vegetables work well, especially if you’re short on fresh produce. Just add them a bit later in the cooking process since they tend to cook faster than fresh veggies.
How Long Can I Store Leftovers?
You can keep leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave for best results.
Can I Make This Soup in a Slow Cooker?
Absolutely! Sauté the onions and garlic first, then transfer all ingredients to your slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until vegetables are tender.
What Can I Substitute for Vegetable Broth?
If you don’t have vegetable broth on hand, chicken broth or water with added herbs and a splash of soy sauce or miso can add great flavor as substitutes.
