Healthy Fall Vegetable Soup – Nutritious & Cozy

Fall is the perfect season for warm, comforting soups, and this Healthy Fall Vegetable Soup is packed with seasonal vegetables, herbs, and rich flavor without being heavy. Perfect for lunch, dinner, or even meal prep, this soup warms the soul while keeping it healthy.

Filled with carrots, squash, kale, and tomatoes, this soup is loaded with vitamins, fiber, and antioxidants. The aromatic herbs and gentle seasoning bring out the natural sweetness of the vegetables, creating a cozy bowl that’s satisfying and nourishing.

Why This Soup is a Must-Try

• Seasonal & Fresh: Uses the best fall vegetables for peak flavor.
• Light & Nutritious: Low in calories but high in vitamins and fiber.
• Versatile: Can be served as a starter, main, or even blended for a creamy texture.
• Easy & Quick: Minimal prep time and simple ingredients.
• Meal Prep Friendly: Keeps well in the fridge for several days and freezes beautifully.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 1 small butternut squash, peeled and cubed
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 can (14 oz) diced tomatoes, with juice
• 4 cups vegetable broth (low sodium)
• 2 cups water
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp smoked paprika (optional)
• Salt and pepper to taste
• 2 cups kale or spinach, chopped
• Optional garnish: fresh parsley, grated Parmesan, or a drizzle of olive oil

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté 3–5 minutes until translucent and fragrant.
2. Add Root Vegetables: Stir in carrots, celery, and butternut squash. Cook 5–7 minutes, stirring occasionally.
3. Add Remaining Veggies & Liquids: Add red bell pepper, zucchini, green beans, diced tomatoes, vegetable broth, and water. Stir to combine.
4. Season: Add thyme, rosemary, smoked paprika (if using), salt, and pepper. Bring the soup to a boil, then reduce heat to low.
5. Simmer: Cover and let simmer for 20–25 minutes, or until all vegetables are tender.
6. Add Greens: Stir in kale or spinach and cook for an additional 5 minutes until wilted but vibrant.
7. Adjust Seasoning: Taste and adjust salt, pepper, or herbs as needed.
8. Serve: Ladle into bowls and garnish with parsley, Parmesan, or a drizzle of olive oil if desired. Serve hot.

Tips & Tricks

• Vegetable Variations: Substitute seasonal vegetables like pumpkin, parsnips, or cabbage based on availability.
• Creamy Version: Blend half of the soup for a creamy consistency without adding cream.
• Protein Boost: Add cooked beans, lentils, or shredded chicken for extra protein.
• Storage: Keeps in the fridge for up to 5 days and freezes well for up to 3 months.

Serving Suggestions

• Pair with whole-grain bread or crusty rolls.
• Serve as a starter before a hearty main course.
• Perfect for meal prep—pack in individual containers for work lunches.
• Add a swirl of yogurt or pesto for extra flavor.

Healthy Fall Vegetable Soup

A hearty and nutritious fall soup packed with seasonal vegetables, herbs, and flavor, perfect for cozy meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 bowls

Course: Dinner, Lunch, Soup

Cuisine: American, Healthy

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 2 tbsp olive oil
• 1 large onion diced
• 2 cloves garlic minced
• 2 medium carrots sliced
• 2 stalks celery sliced
• 1 small butternut squash peeled and cubed
• 1 red bell pepper diced
• 1 zucchini diced
• 1 cup green beans trimmed and cut
• 1 can diced tomatoes 14 oz, with juice
• 4 cups vegetable broth low sodium
• 2 cups water
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp smoked paprika optional
• to taste salt and pepper
• 2 cups kale or spinach chopped
• Optional garnish parsley, Parmesan, or olive oil

Equipment

• Large pot
• Cutting board
• Knife
• Wooden spoon

Method

 

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic 3–5 minutes until translucent.
2. Add carrots, celery, and butternut squash. Cook 5–7 minutes, stirring occasionally.
3. Add red bell pepper, zucchini, green beans, diced tomatoes, vegetable broth, and water. Stir well.
4. Season with thyme, rosemary, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat.
5. Cover and simmer 20–25 minutes until vegetables are tender.
6. Stir in kale or spinach. Cook 5 more minutes until greens are wilted.
7. Taste and adjust seasoning. Serve hot, garnished as desired.

Notes

Substitute seasonal vegetables as desired. Blend partially for a creamy texture without cream.