Dinner

Fall Harvest Vegetable Soup Recipe

ByBen Miller December 28, 2025December 28, 2025

Introduction

This Fall Harvest Vegetable Soup is a warming and nourishing dish perfect for chilly days. Packed with seasonal vegetables and fragrant herbs, it’s both comforting and wholesome. Easy to prepare, it makes a great weeknight meal or a cozy lunch.

A close-up of a large round orange pot filled with vegetable soup, showing a mix of diced yellow potatoes, orange carrot slices, chopped celery, and red tomatoes in a clear broth with herbs, a wooden spoon resting inside the pot stirring the soup. Next to the pot is a white bowl with a silver spoon inside, placed on a white marbled surface with a blue and white checkered cloth partially under the pot and a long piece of crusty bread at the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon Extra-Virgin Olive Oil
1 Onion
3 cups Butternut Squash
2 Carrots
4 cups Chicken Stock
2 stalks Celery
1 Zucchini
1 can Diced Tomatoes
1 Bay Leaf
1 teaspoon Dried Parsley
1 teaspoon Dried Basil
1/2 teaspoon Dried Oregano
1/2 teaspoon Sea Salt
2 cloves Garlic

Instructions

Step 1: In a large soup pot, heat the extra-virgin olive oil over medium heat. Add the chopped onion and sauté for 2 minutes until slightly translucent.
Step 2: Add the diced butternut squash and chopped carrots to the pot. Continue sautéing for another 5 minutes to soften the vegetables.
Step 3: Pour in the chicken stock, then add the chopped celery, zucchini, and the can of diced tomatoes. Stir everything well to combine.
Step 4: Add the bay leaf, dried parsley, dried basil, and dried oregano to the pot. Stir to incorporate the herbs evenly.
Step 5: Finally, add the minced garlic and sea salt. Stir again, then bring the soup to a gentle boil. Reduce heat to a simmer and cook for 15 to 20 minutes until the vegetables are tender.
Step 6: Remove the bay leaf before serving. Ladle the soup into bowls and enjoy warm.

Tips & Variations

For a vegetarian version, substitute the chicken stock with vegetable broth.
Add a pinch of red pepper flakes for a subtle spicy kick.
Use fresh herbs if available, but reduce quantities slightly as they are more potent.
To make the soup heartier, stir in cooked beans or small pasta in the last few minutes of cooking.

Storage

Allow the soup to cool completely before transferring it to an airtight container. It can be refrigerated for up to one week or frozen for up to three months. Reheat gently on the stove or in the microwave until warmed through.