What is creamy harvest vegetable soup made of?

Creamy harvest vegetable soup usually includes roasted or simmered root vegetables like carrots, sweet potatoes, and squash. These vegetables are blended with vegetable broth to form a smooth base. To achieve the creamy texture, many recipes add coconut milk, heavy cream, or cashew cream. While the version here keeps it chunky and dairy-free, you can easily blend half the soup and stir in coconut milk for a creamy twist on classic harvest vegetable soup.

How does Jamie Oliver make roast veg soup?

Jamie Oliver’s take on roast veg soup starts with roasting seasonal vegetables like carrots, onions, and parsnips with garlic, rosemary, and olive oil. Once golden and tender, the vegetables are blended with hot vegetable stock to create a velvety soup. He often adds a splash of balsamic vinegar or lemon juice at the end to brighten the flavors. While different in method, this harvest vegetable soup offers similar depth using stovetop simmering and layered seasoning.

Can I add coconut milk to roasted vegetable soup?

Yes, coconut milk can be added to roasted vegetable soup or even to a simmered version like harvest vegetable soup. It adds richness, a velvety finish, and pairs beautifully with earthy ingredients like carrots, squash, and kale. For best results, use full-fat coconut milk and stir it in during the last 5–10 minutes of cooking. This will give your harvest vegetable soup a creamy consistency without overpowering the natural vegetable flavor.

What’s in autumn harvest soup?

Autumn harvest soup typically includes seasonal vegetables like butternut squash, carrots, sweet potatoes, onions, and tomatoes. Some variations feature beans or lentils, and fresh herbs like thyme or sage for added flavor. The version of harvest vegetable soup here is packed with carrots, turnips, kale, cannellini beans, and tomatoes all simmered in a savory broth with Italian seasoning. It’s warming, hearty, and perfect for the colder months.

Can I air fry veggies for soup?

Absolutely. Air frying vegetables before adding them to soup brings out caramelized, concentrated flavors. Chop your root vegetables into even pieces, toss them with olive oil and herbs, and air fry at 400°F for 12–15 minutes. Then stir them into the broth. This method adds a roasted element to your harvest vegetable soup without using the oven or sacrificing speed.

Is this soup freezer-friendly?

Yes, harvest vegetable soup is very freezer-friendly. Let the soup cool completely before transferring to airtight containers or freezer bags. Store it in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator or warm directly on the stove. Add a splash of broth or water during reheating to loosen the texture, and your harvest vegetable soup will taste just as comforting as when it was freshly made.

Can I slow cook harvest vegetable soup?

Yes, you can make harvest vegetable soup in a slow cooker. Simply add all the chopped vegetables, beans, broth, tomatoes, and seasonings (except the greens and any coconut milk) to the slow cooker. Cook on low for 6–8 hours. Stir in the kale or spinach and optional coconut milk during the last 30 minutes of cooking. This hands-off method produces the same tender, flavorful results with less effort.

Can I make this soup spicy?

Definitely. Adding heat gives this harvest vegetable soup a whole new character. Try sautéing a chopped jalapeño with the onion and garlic, or sprinkle in crushed red pepper flakes or cayenne during the simmer. A swirl of harissa paste or chili oil just before serving also delivers bold, spicy flavor without changing the soup’s texture.

Harvest Vegetable Soup – Cozy, Chunky & Nourishing Bowl

Name: Harvest Vegetable Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 6 cloves garlic, minced; 1 onion (any color), chopped; 3–4 stalks celery, chopped; 2 tablespoons olive oil; 4–5 large carrots, peeled and chopped; 2 turnips, peeled and chopped; 2–3 packed cups kale, roughly chopped; 4 cups vegetable broth; 1 (14.5 oz.) can diced tomatoes; 1 (15 oz.) can cannellini beans, drained; 1 teaspoon Italian seasoning; ¼ teaspoon crushed red pepper flakes; 1 teaspoon kosher salt (divided); ½ teaspoon black pepper

Description

This harvest vegetable soup is cozy, chunky, and nourishing. Loaded with root vegetables, kale, and cannellini beans, it’s the perfect fall soup.

Ingredients

Scale

6 cloves garlic, minced

1 onion (any color), chopped

3–4 stalks celery, chopped

2 tablespoons olive oil

4–5 large carrots, peeled and chopped

2 turnips, peeled and chopped

2–3 packed cups kale, roughly chopped

4 cups vegetable broth

1 (14.5 oz.) can diced tomatoes

1 (15 oz.) can cannellini beans, drained

1 teaspoon Italian seasoning

¼ teaspoon crushed red pepper flakes

1 teaspoon kosher salt (divided)

½ teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat.

2. Add garlic, onion, and celery. Sauté for 5–6 minutes.

3. Stir in carrots and turnips with ½ tsp salt and pepper. Sauté for 7–8 minutes.

4. Pour in vegetable broth and diced tomatoes. Bring to a boil.

5. Cover and reduce to a simmer for 15 minutes.

6. Add cannellini beans, remaining salt, kale, red pepper flakes, and Italian seasoning.

7. Simmer covered for another 15 minutes, until vegetables are fork-tender.

8. Serve hot with crusty bread, herbs, or a swirl of pesto.

Notes

Swap kale for spinach or Swiss chard.

Use rutabaga or parsnips in place of turnips.

Stir in coconut milk at the end for a creamier texture.

Freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soups
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 2 cups
Calories: 103
Sugar: 6g
Sodium: 400mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg