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Rustic Autumn Vegetable Soup

A hearty, cozy soup filled with seasonal vegetables and aromatic herbs — the perfect bowl of comfort for cool fall days.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Main Dish, Soup
Cuisine: American, Rustic
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 large leek, sliced
  • 2 medium potatoes, diced
  • 1 parsnip, peeled and sliced (optional)
  • 1 zucchini, chopped
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 cup chopped kale or spinach
  • Fresh parsley, for garnish

Equipment

  • Large soup pot
  • Wooden spoon
  • Knife and cutting board
  • Ladle

Method
 

  1. Heat olive oil in a large soup pot over medium heat. Add onion and sauté until translucent.
  2. Add garlic, carrots, celery, leeks, potatoes, and parsnip. Stir occasionally to soften.
  3. Stir in tomato paste, diced tomatoes, thyme, rosemary, salt, pepper, and bay leaf.
  4. Pour in vegetable broth, bring to a boil, then reduce to a simmer for 25–30 minutes.
  5. Add zucchini and kale in the final 10 minutes of cooking.
  6. Remove bay leaf, adjust seasoning, and serve with parsley garnish.

Notes

A warm, hearty soup that celebrates fall flavors. Great for meal prep and freezer-friendly.