The harvest is nearly complete, but we can still find fresh carrots, celery, parsnips, a variety of colorful peppers and those cute little potatoes in the market. How about we whip up a big batch of Harvest Vegetable Soup so we can take advantage of all nature has to offer, and at the same time feel pretty proud of ourselves that in just a few minutes we can make a soup that will have you turning your back on the soup aisle in the grocery store? ….unless you crave some of that Loaded Baked Potato Soup for which I forgive you and myself.
Getting our ducks in a row, we must first haul out our favorite sharp chef’s knife and get to work. For this batch, I just picked what looked best at the market. As always, feel free to substitute with whatever strikes your fancy. The more the merrier!
In order not to over-tomato ourselves, the broth here is part crushed canned tomatoes and part chicken broth. This gives the soup a nice mellow taste as opposed to the ‘slap you in the face’ full on tomato experience. Toss in your vegetables, season with salt and pepper, and bring to a boil then simmer until everything is nice and soft. Maybe it’s just me, but I wait until the last 20 minutes or so to add those little potatoes – that way they don’t disintegrate into the broth, just in case you might be wondering where the potatoes went in these particular photos.
When the veg is nice and soft, time to add the dried herbs. Now is not the time to be stingy!! We used at least 2 tablespoons of herbs in this soup, no kidding. I am proving this fact to you by showing the following handfuls.
Give it another simmer until the herbs have had a chance to get in there and herbify the broth, and you are good to go. Hearty and delicious right out of the pot…
But life seems a bit cheerier with the addition of cheese to anything edible, don’t you think? While we’re at it, a Cheddar Herb Scone sounds good.
Recipe below…..Dive in!! And have two bowls — I always do. Happy Harvest, and thanks so much for stopping by! xoxoxxo
- 1 large onion, diced
- ¼ cup olive oil
- 2 cloves crushed garlic, or 6 cloves roasted garlic or to taste
- One 28-ounce can crushed fire roasted tomatoes
- 4 cups chicken broth
- 4 stalks of celery, cut on the bias
- 4 carrots, peeled and sliced
- 2 large parsnips, peeled and diced
- About 4 cups of tiny potatoes, quartered
- 1-2 cups diced red, yellow, or orange peppers or a combination
- Your choice of assortment of fresh or dried herbs: consider basil, oregano, marjoram, thyme or combination of all. No need to be stingy on the dried herbs – we added around 2- 4 tablespoons and I’m not kidding. You could also stir in a small jar of pesto.
- Salt and pepper to taste
- ½ cup Parmesan cheese, grated.
- Heat oil over medium heat in large stockpot. Add onions and sauté until softened. Add garlic and sauté for an additional minute.
- Add fire-roasted tomatoes and fill the can twice with water. Add to soup pot.
- Add chicken broth.
- Add celery, carrots, peppers, parsnips and potatoes. Cover and simmer until vegetables are softened.
- Add your choice of herbs.
- Heat through and serve with grated Parmesan or other cheese of your choice on top.
- COOKS NOTES:
- This soup is REALLY GOOD if you lay a slice of grilled garlic bread in the bottom of the bowl, then pour the hot soup over the top. I’m not kidding, you might swoon or collapse or something.