Hearty Fall Root Vegetable Soup: A Cozy & Nourishing Meal

Embrace the comforting flavors of autumn with this Hearty Fall Root Vegetable Soup, a wholesome and incredibly satisfying one-pot dish. Brimming with tender carrots, potatoes, sweet potatoes, and parsnips, all simmered in a savory broth with aromatic herbs, this soup is perfect for chilly evenings. It’s simple to prepare and offers a nourishing meal that warms you from the inside out.

Ingredients

• 1 cup (128g) carrots, peeled and uniformly chopped
• 2 cups (300g) Yukon Gold potatoes, scrubbed and cubed
• 1 large (200g) sweet potato, peeled and cubed
• 2 medium (150g) parsnips, peeled and chopped
• 1 large (150g) yellow onion, finely chopped
• 4 cloves garlic, freshly minced
• 1 tablespoon olive oil
• 6 cups (1.4L) low-sodium vegetable or chicken broth
• 1 can (14.5 oz / 411g) diced tomatoes, undrained
• 2 sprigs fresh thyme or 1 sprig fresh rosemary, whole
• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Produce: Gather all your vegetables and give them a thorough wash. Carefully peel and uniformly chop the carrots, potatoes, sweet potatoes, and parsnips into bite-sized pieces. Finely chop the large yellow onion and mince the garlic cloves. Consistent sizing is key here to ensure all vegetables cook evenly and become perfectly tender at the same time, avoiding any undercooked or mushy bits.
2. Sauté the Aromatics: In a spacious, heavy-bottomed pot or a sturdy Dutch oven, warm 1 tablespoon of olive oil over medium heat until it shimmers. Add the finely chopped onion and gently sauté for about 4-6 minutes, stirring occasionally, until the pieces become softened and beautifully translucent, releasing their sweet aroma. Next, stir in the minced garlic and cook for just 60 seconds more, until it becomes wonderfully fragrant but doesn’t brown.
3. Combine & Bring to Boil: Introduce the uniformly chopped root vegetables (carrots, potatoes, sweet potatoes, parsnips) to the pot. Pour in the 6 cups of vegetable or chicken broth, add the undrained diced tomatoes, and nestle in your fresh thyme or rosemary sprigs. Season the mixture generously with a good pinch of salt and freshly ground black pepper. Increase the heat to high and bring the entire mixture to a vigorous, rolling boil, ensuring all ingredients are well-submerged.
4. Simmer Until Tender: Once a strong boil is achieved, promptly reduce the heat to low. Cover the pot with a tight-fitting lid and allow your hearty soup to simmer gently. Continue cooking for 50-65 minutes, or until all the vegetables are undeniably fork-tender. During this time, the flavors will have ample opportunity to meld and deepen, creating a rich and comforting broth. Taste and adjust seasonings as needed before serving.

What Makes This Work

This soup shines thanks to its balanced blend of sweet and savory root vegetables, which develop incredible depth of flavor as they slowly simmer. The inclusion of diced tomatoes adds a touch of acidity that brightens the whole dish, while fresh herbs infuse a delightful aroma. It’s a testament to simple ingredients coming together to create something truly extraordinary and nourishing.

What To Serve With It

• Crusty bread or garlic knots for dipping and soaking up the delicious broth.
• A simple green salad with a light vinaigrette to complement the richness of the soup.
• A sprinkle of fresh parsley or a dollop of sour cream or Greek yogurt just before serving for added creaminess and freshness.
• Grilled cheese sandwiches make a classic and comforting pairing.

Flavor Twists

• Spice It Up: Add a pinch of red pepper flakes or a diced jalapeño along with the onions for a little kick.
• Creamy Indulgence: Stir in ½ cup of heavy cream or coconut milk during the last 10 minutes of simmering for a richer, creamier texture.
• Add Protein: Incorporate cooked shredded chicken, cannellini beans, or lentils during the simmering stage to make it an even heartier meal.
• Herb Variations: Experiment with other herbs like bay leaf, sage, or a touch of marjoram for different aromatic profiles.

Yields: 6-8 servings | Prep time: 25 minutes | Cook time: 55 minutes

FAQs

Can I make this soup vegan?

Absolutely! This recipe is naturally vegan if you ensure to use vegetable broth. It’s packed with flavor either way!

How long does this root vegetable soup last in the fridge?

Properly stored in an airtight container, this soup will stay fresh and delicious in the refrigerator for 3-4 days, making it excellent for meal prep.

Can I freeze this soup?

Yes, this soup freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.

What other vegetables can I add to this soup?

Feel free to customize! Hearty additions like celery, leeks, kale, spinach, or even bell peppers would all work wonderfully and add more nutrients and flavor.

What if my vegetables aren’t fork-tender after 50-65 minutes?

Cooking times can vary slightly. Simply continue to simmer the soup, covered, for an additional 10-15 minutes, or until all the vegetables reach your desired level of tenderness. Check your liquid level periodically.

Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs. As a general rule, use about ½ teaspoon of dried herbs for every sprig of fresh herb called for in the recipe.

How can I make the soup thicker if I prefer a richer consistency?

For a thicker soup, you can remove about 1-2 cups of the cooked soup, blend it until smooth using an immersion or regular blender, and then stir it back into the pot. This adds body without additional thickeners.

Is there a way to add a smoky flavor to this soup?

To infuse a subtle smoky depth, consider adding a smoked paprika alongside the onions and garlic, or a vegetarian liquid smoke, a drop at a time, to taste.

[redirect_script url=”aHR0cHM6Ly93d3cuY29va2luZ3dpdGhsb3JhLmNvbS9oZWFydHktZmFsbC1zb3VwLXJlY2lwZS13aXRoLXJvb3QtdmVnZXRhYmxlcy8/dXRtX3NvdXJjZT1waW50ZXJlc3QuY29tJnV0bV9tZWRpdW09cmVmZXJyYWw=”]