Best Autumn Vegetable Soup Recipes

ROASTED AUTUMN VEGETABLE SOUP

Steps:

• Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.

AUTUMN VEGETABLE SOUP WITH CHEESY TOASTS

Steps:

• Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
• Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
• For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it's bubbling. Serve at once with the piping hot soup.

PEAR AND AUTUMN-VEGETABLE SOUP

Steps:

• Preheat oven to 200 degrees. Using a mandoline or a very sharp knife, cut 2 medium pears lengthwise into paper-thin slices. Arrange the slices in a single layer on a rimmed baking sheet. Bake until pears are dry, about 1 hour. Let cool completely on sheet on a wire rack.
• Meanwhile, peel remaining 4 pears; halve lengthwise, and core. Place pears, pumpkin, turnip, sage, and 1 teaspoon salt in a 4-quart stockpot. Cover with water (at least 4 cups). Bring to a boil. Reduce heat, and simmer until vegetables are tender, about 20 minutes.
• Pour mixture through a sieve into a medium bowl, reserving broth and discarding sage. Puree solids in a food processor or blender, adding up to 1/2 cup reserved broth as needed.
• Return puree to the pot. Stir in 3 to 4 cups reserved broth to achieve desired consistency. Bring soup to a simmer over medium-low heat. Whisk in cream, remaining 1/2 teaspoon salt, and the pepper. Serve garnished with dried pears.

AUTUMN TOMATO AND ROOT VEGETABLE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir yellow onion, leeks, sweet potato, beet, and garlic in hot oil until the onion is translucent, 5 to 7 minutes.
• Pour tomatoes and water into the pot; add spinach and stir. Season soup with salt and pepper. Reduce heat to medium-low and simmer soup until the vegetables are soft, about 35 minutes.
• Blend soup with an immersion blender until smooth. Stir garbanzo beans into the soup; cook until beans are heated, about 5 minutes.

ROASTED AUTUMN VEGETABLE SOUP

Steps:

• Preheat oven to 400 degrees.
• In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray; roast for 15 minutes.
• Place roasted vegetables in a large pot; add broth and milk, season to taste with salt and pepper; cook 10 minutes to allow flavors to combine.
• Transfer mixture to a blender or food processer, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes, (note: add more water or broth to achive desired thickness).

AUTUMN HARVEST VEGETABLE SOUP

Steps:

• 1. Chop up the veggies into large chunks. Pile into a roasting pan, drizzle olive oil over the top and sprinkle with salt and pepper as well as these or any other herbs you might prefer.
• 2. Roast, covered, at 350 degrees until the veggies are completely soft and tender.
• 3. Transfer the veggies and roasting juices to a blender or food processor. Puree until smooth, adding chicken stock to achieve your desired thickness. Puree in small batches if needed.

AUTUMN HARVEST ROOT VEGETABLE SOUP

Steps:

• Chop all vegetables to one inch cubes.
• chop garlic very fine.
• In large pot, add olive oil and garlic.
• Sauté garlic until fragrant.
• Add all vegetables, and saute until slightly soft.
• Add all chicken broth.
• Add paprika and cumin.
• Cover and bring to low boil.
• Lower heat and simmer for 45 minutes.

AUTUMN VEGETABLE SOUP

Steps:

• In dutchoven (large pot) on medium heat, melt butter, add onions and garlic and saute until golden.
• Add the rest of the ingredients EXCEPT the milk.
• Boil for 25 minutes.
• Puree soup with blender, return to heat and add milk.
• DO NOT BOIL!
• Just heat through.
• Recipe may be doubled.

ROASTED AUTUMN VEGETABLE SOUP WITH SAGE WALNUT BUTTER

Steps:

• PRE HEAT OVEN TO 450 DEGREES PEEL AND CHOP THE VEGETABLES INTO COARSE PIECES. IN A LARGE ROASTING PAN, MELT 2 TBS. OF THE BUTTER (OR YOU CAN USE OLIVE OIL) FILL THE PAN WITH VEGETABLES TOSSING THEM ON THE BUTTER. SEASON WITH SALT AND PEPPER. ROAST THE VEGETABLES IN THE OVEN FOR ABOUT 45 MINUTES TO AN HOUR,STIRRING OCCASIONALLY. IN A HEAVY SAUCEPAN SAUTE THE ONIONS OVER MEDIUM HEAT UNTIL TRANSLUSCENT. WHEN THE VEGETABLES HAVE COOLED, PASS THEM THROUGH A FOOD MILL INTO THE ONIONS. IF YOU DON'T HAVE A FOOD MILL YOU CAN PUT THEM IN A FOOD PROCESSOR. aDD CHICKEN STOCK UNTIL YOU REACH THE DESIRED CONSISTENCY, SEASON WITH SALT AND PEPPER. BRING TO A SIMMER AND THEN ADD THE WILD COOKED RICE. GARNISH WITH SAGE WALNUT BUTTER OR FRESH HERBS. SAGE WALNUT BUTTER: SOFTEN THE BUTTER TO ROOM TEMPERATURE, CHOP THE SAGE AND CHIVES, FOLD IN THE HERBS AND WALNUTS, ADD SALT AND PEPPER.fORM INTO LOGS AND FREEZE. GARNISH THE SOUP BEFORE SERVING WITH A SLICE OF WALNUT BUTTER JUST BEFORE SERVING

CURRIED AUTUMN ROOT VEGETABLE SOUP

Steps:

• Preheat oven to 425 degrees.
• Chop parsnips, carrots, celery root, turnip, sett potato and butternut squashninto 1/2 inch cubes.
• Place in a large pan or turkey roasting pan and drizzle with olive oil. Toss with salt and pepper.
• Roast for approximately 1 hour, stirring every 15-20 minutes until the vegetables are fork tender.
• Melt butter in a very large soup pot.
• Sautee the onions, garlic, ginger, chili, cumin, and curry powder until softened.
• Add chicken broth and bring to a boil.
• Add the roasted vegetables and simmer for 40 minutes.
• Using an immersion blender puree until smooth.
• Add the coconut milk and season with salt and pepper if desired.
• Served topped with green onions.
• ENJOY!

RUSTIC AUTUMN VEGETABLE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onions and thyme and cook until onions are translucent, about 5 minutes. Add carrots, cauliflower and celery. Cook until vegetables are soft, about 8 minutes. Add garlic and sauté until lightly browned.
• Pour in chicken broth and bring to a low simmer. Add cannellini beans and potatoes.
• Cook until potatoes are fork tender, about 10 minutes. Add parsley and season with salt and pepper.

BURNT ORANGE AUTUMN VEGETABLE SOUP

Steps:

• Cut top quarter off the head of garlic and place cut side down on a baking sheet lined with parchment paper (or sprayed with cooking spray).
• Combine onion, squash, sweet potato and carrots in a large bowl and toss with olive oil, thyme and salt.
• Spread on baking sheet with garlic.
• Roast garlic and vegetables in a preheated 350 degree F. oven for 45 to 50 minutes until very tender.
• Squeeze garlic into food processor and add roasted vegetables. Puree mixture adding a bit of stock, if necessary.
• Transfer to saucepan and add stock to desired consistency.
• Bring to a boil and simmer gently 10 minutes.
• Season to taste.
• Serve in large soup bowls with a splash of yogurt on top, if desired.

AUTUMN VEGETABLE SOUP

Steps:

• Roughly chop red peppers, removing and discarding stalks and seeds.
• Peel and chop red onion
• Peel and chop roughly the carrots and sweet potato.
• Chop tomatoes into chunks, removing and discarding stalks and hard cores.
• Put all ingredients into large slow cooker and cook on LOW overnight (or 6 -8 hours - exact time isn't crucial)
• Blitz in batches in a blender, mixing batches together afterwards as there may be more stock in some batches.
• Check for thickness and flavour and add extra veg stock, salt and pepper if required. Suitable for freezing. Makes approx 8 average servings. Variation in the quantity of stock will affect the number of servings.