Cozy Fall Vegetable Soup Recipe to Warm Your Soul

Nothing feels better than a warm bowl of soup on a cool fall day, and this cozy vegetable soup captures that comfort perfectly. It is filled with fresh seasonal vegetables, gentle spices, and a rich broth that warms you from the inside out. The recipe is simple, affordable, and easy to make, making it great for busy weeknights or relaxed weekends. Both kids and adults enjoy its mild and hearty flavor, and it works well as a main meal or a side dish.

It is ideal for meal prep and tastes even better the next day as the flavors deepen. Once you try it, this soup may become a favorite fall tradition that brings comfort and calm to your day.

Ingredients Needed

4 tablespoons olive oil
1 medium onion finely chopped
3 garlic cloves minced
3 medium carrots diced
2 celery stalks diced
2 medium potatoes peeled and cubed
2 cups chopped butternut squash
1 cup green beans chopped
1 can diced tomatoes 14 ounces
6 cups vegetable broth
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
1 bay leaf
1 cup corn kernels fresh or frozen
1 cup spinach or kale chopped
2 tablespoons fresh parsley chopped
Juice of half a lemon

Step by Step Cooking Instructions for Fall Vegetable Soup

Prepare vegetables

Wash all the vegetables. Peel and chop the carrots, potatoes, and squash. Dice the onion and celery, and mince the garlic.

Start the soup base

Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, then stir in the garlic, carrots, and celery. Cook for about five minutes, stirring often.

Add main vegetables

Add the potatoes, squash, and green beans, then pour in the diced tomatoes and vegetable broth. Stir everything gently.

Season the soup

Add salt, black pepper, thyme, oregano, paprika, and the bay leaf, then bring the soup to a gentle boil.

Simmer the soup

Reduce the heat to low, cover the pot, and let the soup simmer for 25 to 30 minutes until the vegetables are tender.

Final touches

Remove the bay leaf, then stir in the corn and spinach or kale. Cook for five more minutes, and finish with lemon juice and fresh parsley.

Serve

Taste the soup and adjust the seasoning as needed, then ladle into bowls and enjoy it warm.

Tips for Customizing the Recipe

This soup is easy to adjust to your taste or pantry ingredients. You can thicken it by mashing some of the vegetables or blending a small portion. Add cream or coconut milk for extra richness, or swap in vegetables like sweet potatoes, zucchini, bell peppers, or peas. For more protein, include cooked beans, chicken, or turkey. Herbs like rosemary, sage, or basil change the flavor, and a pinch of red pepper flakes adds gentle heat. It also stores well and tastes even better after resting, making it ideal for meal prep.

Nutritional Information

This cozy fall vegetable soup is rich in nutrients that support overall wellness. The colorful vegetables provide fiber, vitamins, and minerals while keeping the soup light and satisfying at around 180 to 220 calories per serving. It is low in fat and offers healthy carbohydrates. Potatoes and squash add potassium and vitamin A, tomatoes supply vitamin C and antioxidants, and spinach or kale brings iron for immune health. The olive oil adds healthy fats that help your body absorb vitamins. It is a nourishing meal that feels filling without being heavy.

Serving Suggestions

This soup is delicious on its own, but the right pairing makes it even better. Serve it with warm crusty bread or garlic toast for a satisfying crunch, or add a fresh green salad with a light dressing for balance. For a more filling meal, enjoy it over rice or quinoa. You can also top it with grated cheese, a swirl of cream, or fresh herbs for extra flavor and color. It is a cozy and comforting dish that works well for dinner, lunch, or a relaxing meal after a long day.

Frequently Asked Questions