My favorite recipes to make are always the ones given to me by friends and family…ones that have stood the test of time. These are special not only because they’re delicious, but also because they’re made with love. Our home kitchens hold so much history and store so many memories. It’s truly a gift to be given a treasured family recipe. This amazing soup recipe was given to me by one of my dearest friends. It’s hand-down the best homemade vegetable soup I’ve ever had. I’m so happy to share it with you today.
The gift of homemade food is by far my favorite gift. I appreciate the time, effort, and thoughtfulness it takes to prepare a meal (or a treat) for another. I think that’s, in part, why I love to bake so much. It speaks volumes. Picture someone walking up to you and saying, “Hey, I made you these warm chocolate chip cookies because you’ve had such a bad week”. I don’t know about you, but that would immediately win me over. Clearly, they had me at “warm chocolate chip cookies”. But, more than that, I truly value someone giving up their precious time and energy to do something thoughtful for me.
Because life is a roller coaster coaster ride, it’s a blessing to have friends to help you through the lows. In the past few years, my friend Susana has shown up at my doorstep with her amazing Harvest Vegetable Soup more times than I can count. It’s no coincidence, I know. She’s a good friend and always seems to know when I need her lovely soup. No amount of therapy could ever compare to the comfort this soup brings me. Like a massage for my soul.
Perhaps the best thing about this soup (aside from its amazing flavor) is how easily it can be modified based on seasonal ingredients. It can be made with whatever vegetables you have on hand or whatever is in season. It’s very forgiving. Experimenting with different vegetables usually produces delicious results no matter the combination. In fact, Susana doesn’t normally measure anything when she makes this soup. It wasn’t until I asked her to share it with me for the blog (thank you my friend), that she made it with measurements…so that I could pass it along to you. Yay 🙂
This soup is packed with veggies – butternut squash, potatoes, carrots, red bell peppers, and onion. It’s bursting with beta carotene, vitamin C, and potassium. I bought a whole, fresh butternut squash this time around, but they can be time-consuming to peel and cut. To save you time, aggravation, and orange hands, I highly recommend buying the squash pre-cubed in the produce section. My local store also sells it cubed and frozen, which is also a great option.
Making this soup couldn’t be easier. The only work involved is chopping the vegetables. Once peeled and chopped, they all get cooked together in chicken broth (you can use vegetable broth for a vegetarian version). Once soft, the vegetables are puréed until smooth and creamy. To finish it off, a little cream or half & half is mixed in along with a drizzle of smoked paprika-infused oil. The oil is optional, but adds a nice flavor boost, takes about a minute to prepare, and looks so pretty. As for toppings, shredded fresh Parmesan is a must. Toasted pumpkin seeds add a nice crunch and pair really well with the Fall flavors in this soup.
This Harvest Vegetable Soup is among my top three favorite soups. It’s truly the best homemade vegetable soup. It’s velvety, cozy, and mildly sweet. I’m so thankful to now have it in my recipe collection and to be able to pass it along to you. It’s a keeper.
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Harvest Vegetable Soup
This is the best homemade vegetable soup and it’s easy too! Made with butternut squash, carrots, potatoes, red bell peppers, onions, and garlic. Creamy and delicious!
- 5 Tablespoons unsalted butter
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 small butternut squash, peeled & chopped or 5 cups pre-cut
- 1 medium russet potato, peeled and chopped
- 2 carrots, peeled and cut into 1/2 inch rounds
- 1 red bell pepper, chopped
- 4 cups reduced sodium chicken broth
- 1 Tablespoon tomato paste
- 1 large bay leaf
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/2 cup heavy cream or half & half
Paprika Oil (optional)
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons smoked paprika
- pinch of salt
Additional Toppings
- Freshly shredded Parmesan cheese
- Toasted Pumpkin seeds
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Melt butter in a large dutch oven or pot over medium heat. Add onions and saute for 3-4 minutes. Add garlic and continue cooking for another 30 seconds.
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Add all vegetables (butternut squash, potato, carrots, red bell peppers), chicken broth, tomato paste, bay leaf, salt, and pepper. Bring to a boil. Cover and reduce heat to low and simmer for 20-25 minutes or until vegetables are soft.
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Remove soup from heat and discard bay leaf. Puree using an immersion blender or a regular blender (in 2-3 batches) until smooth.
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Return soup to the pot, stir in heavy cream (or half & half), and keep soup warm on lowest setting.
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Serve and top with shredded Parmesan cheese, paprika oil (recipe below) and toasted pumpkin seeds, if desired.
Paprika Oil (optional)
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Place extra-virgin olive oil, paprika, and a pinch of salt in a small microwave-safe dish. Heat for 20 seconds or until warm. Stir and allow to steep for 15 minutes. You can use the oil as is or strain it using cheesecloth or a coffee filter if you wish.
This soup freezes well when stored in an airtight container.
This IS in fact, “the best” harvest vegetable soup. It is hard to believe that this sweet and savory soup is full of vegetables! So comforting yet healthy. I cooked this for my friends this fall and it was a huge hit. I will be making this again!
I’m so glad you liked it so much. I love it too! xo
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