Best 5 Autumn Tomato And Root Vegetable Soup Recipes

As the days get shorter and the air turns crisp, there’s nothing quite like a warm, hearty bowl of soup to chase away the chill. This autumn tomato and root vegetable soup is the perfect way to enjoy the flavors of the season. It combines sweet tomatoes, earthy root vegetables, and aromatic herbs into a rich and flavorful broth that’s sure to warm your soul.

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ROOT VEGETABLE SOUP

Root Vegetable Soup image

Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.

Provided by Melissa Clark

Categories easy, soups and stews

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

6 tablespoons unsalted butter
1 large onion or 2 leeks (white and light green part only), chopped
2 to 3 celery stalks, diced
3 garlic cloves, finely chopped
3 rosemary or thyme branches
2 bay leaves
3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
2 teaspoons fine sea salt, more as needed
1/2 teaspoon black pepper, more as needed
Juice of 1/2 lemon, more for serving
Extra-virgin olive oil
Flaky sea salt
Crushed Aleppo, Urfa or other chile flakes, optional
Grated Parmesan or pecorino, optional

Steps:

Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams

WINTER HARVEST VEGETABLE SOUP

Winter Harvest Vegetable Soup image

Rich, earthy root vegetables blend with savory spices and the tartness of apples in this wonderful soup from Barbara Marakowski of Loysville, Pennsylvania. "A friend gave me this low-fat recipe after my husband's cardiac surgery and now, it's our favorite. It gets even better with reheating!"

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 18

Ingredients

3 medium carrots, halved and thinly sliced
3/4 cup chopped celery
1 medium onion, chopped
2 green onions, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
7 cups reduced-sodium chicken broth or vegetable broth
3 cups cubed peeled potatoes
2 cups cubed peeled butternut squash
2 large tart apples, peeled and chopped
2 medium turnips, peeled and chopped
2 parsnips, peeled and sliced
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Additional thinly sliced green onions, optional

Steps:

In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.

Nutrition Facts : Calories 134 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 404mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

AUTUMN TOMATO AND ROOT VEGETABLE SOUP

Autumn Tomato and Root Vegetable Soup image

This tasty soup has a mildly sweet flavor and provides a warm rounded meal for a cool autumn evening. Also works great for a make-ahead weeknight meal! It freezes well, so make plenty and have freezer meals for later.

Provided by nofussvegetarian

Categories Tomato Soup

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 small yellow onion, diced
2 leeks (white and pale green parts only), diced
1 sweet potato, peeled and cut into cubes
1 beet, peeled and cut into cubes
2 cloves garlic, minced
1 (14.5 ounce) can no-salt-added diced tomatoes
2 (14.5 ounce) cans water
2 cups baby spinach leaves
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 180 calories, Carbohydrate 30.1 g, Fat 5.3 g, Fiber 5.5 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 266.1 mg, Sugar 6.2 g

AUTUMN VEGETABLE SOUP WITH CHEESY TOASTS

Autumn vegetable soup with cheesy toasts image

A satisfying low-fat soup that's packed with wholesome vegetables and filling chickpeas. Serve with slices of toasted cheese-topped baguette to dip in

Provided by Good Food team

Categories Dinner, Soup

Time 35m

Number Of Ingredients 13

Ingredients

1 leek , chopped quite small
2 carrots , chopped quite small
1 garlic clove , finely chopped
1 potato , chopped quite small
1 tbsp finely chopped fresh rosemary
½ tsp sugar
410g can chickpea , drained and rinsed
3 tbsp chopped fresh parsley
2 x cans chopped Italian tomato
425ml/¾ pint vegetable stock
8 slices of baguette , cut on the diagonal
1 garlic clove , cut in half
50g edam , finely grated

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.

Nutrition Facts : Calories 343 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 2.2 milligram of sodium

AUTUMN TOMATO AND ROOT VEGETABLE SOUP

Autumn Tomato and Root Vegetable Soup image

This tasty soup has a mildly sweet flavor and provides a warm rounded meal for a cool autumn evening. Also works great for a make-ahead weeknight meal! It freezes well, so make plenty and have freezer meals for later.

Provided by nofussvegetarian

Categories Tomato Soup

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 small yellow onion, diced
2 leeks (white and pale green parts only), diced
1 sweet potato, peeled and cut into cubes
1 beet, peeled and cut into cubes
2 cloves garlic, minced
1 (14.5 ounce) can no-salt-added diced tomatoes
2 (14.5 ounce) cans water
2 cups baby spinach leaves
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 180 calories, Carbohydrate 30.1 g, Fat 5.3 g, Fiber 5.5 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 266.1 mg, Sugar 6.2 g

Tips:

For the best flavor, use ripe, in-season tomatoes.
Roasting the vegetables before adding them to the soup intensifies their flavor.
Use a variety of root vegetables, such as carrots, parsnips, turnips, and rutabagas.
Add a bay leaf and some fresh thyme to the soup for extra flavor.
Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of fresh herbs.

Conclusion:

This autumn tomato and root vegetable soup is a delicious and healthy way to warm up on a cold day. It's packed with nutrients and antioxidants, and it's easy to make. So next time you're looking for a comforting and flavorful soup, give this recipe a try.