If you’re looking for a soul-warming bowl of comfort that celebrates the bounty of the season, you’re in the right place. This Hearty Harvest Vegetable Soup Recipe is one of my all-time favorites to bring out when the days start to get a little crisp. It’s packed with roasted tomatoes, tender butternut squash, beans, and cozy spices—simple ingredients that come together with big, satisfying flavor. I promise, once you try this soup, it’ll be your go-to for chilly evenings or whenever you want a healthy, hearty meal that feels like a warm hug in a bowl.

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Why You’ll Love This Recipe

  • Deep, Roasted Tomato Flavor: Roasting the roma tomatoes really amplifies their sweetness and adds a beautiful depth to the broth.
  • Perfectly Balanced Spices: A blend of thyme, oregano, cumin, and just a hint of cayenne warms the soup without overpowering the veggies.
  • Hearty and Nutritious: The combination of beans and butternut squash gives you protein and fiber to keep you full and satisfied.
  • Versatile and Easy: Whether you’re using fresh or pantry staples, this soup comes together with minimal fuss and maximum flavor.
The image shows a shiny copper pot filled with a colorful vegetable soup on a white marbled surface. The soup has clear broth with visible layers of bright orange carrot pieces, deep red tomato chunks, dark green leafy vegetables, white beans, and topped with several thin white slices of what looks like cheese. The pot handle is golden and points to the right. Next to the pot, there is a white napkin underneath a fresh baguette with a light dusting of flour, and two stacked white plates with a shiny spoon resting on top. The surface beneath everything is a rustic dark wood. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

This soup shines because of the harmony between its fresh and roasted vegetables, hearty beans, and warming spices. When I shop for this recipe, I always look for the ripest roma tomatoes to get that rich roasted flavor and try to grab fresh butternut squash if it’s in season—it adds such a lovely sweetness and texture.

  • Roma tomatoes: Choose fresh, firm tomatoes for roasting; their flavor really concentrates when roasted.
  • Extra virgin olive oil: Adds a subtle fruitiness and helps soften the veggies.
  • Pancetta (or bacon): Brings a lovely smoky richness—you can omit for vegetarian versions.
  • Jalapeño pepper: Just the right kick to balance the sweetness, seeds removed for mild heat.
  • Onion: A classic base that adds sweetness and body to the soup.
  • Carrots: Provides natural sweetness and texture.
  • Butternut squash: Roasted or sautéed, it lends creaminess without dairy.
  • Chicken or vegetable broth: Use a good-quality broth for depth and richness.
  • Parmesan rind (optional): I discovered this trick enhances the umami and adds a savory note.
  • Dried thyme and oregano: Classic herbs that bring earthiness and warmth.
  • Cumin: A subtle exotic touch that complements the other spices beautifully.
  • Cayenne pepper (optional): Adds a hint of heat, but you can leave it out if spice isn’t your thing.
  • Salt and pepper: To taste, always adjust at the end for best flavor.
  • Cooked white navy beans: I use canned beans rinsed well for convenience, but fresh cooked is great too.
  • Baby spinach: Stirred in at the end for color and extra nutrients.
  • Shaved Parmesan (for garnish): Adds a creamy, salty finish that my family goes crazy for.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Hearty Harvest Vegetable Soup Recipe is how easily you can make it your own. Over the years, I’ve swapped ingredients and adjusted spice levels to suit what I have on hand or dietary preferences, and it always turns out great.

  • Vegetarian Variation: Skip the pancetta and use vegetable broth; adding smoked paprika can give you that smoky flavor you miss.
  • Spice it Up: If you like things hotter, leave some jalapeño seeds in or add a dash of hot sauce at the end—I do this when my husband wants a little extra heat.
  • Seasonal Changes: Swap butternut squash for sweet potatoes or add chopped kale in place of spinach for a different texture.
  • Make it Chunkier or Smoother: Blend part of the soup for a thicker, creamier texture while keeping some chunks for heartiness—my kids adore this version.

How to Make Hearty Harvest Vegetable Soup Recipe

Step 1: Roast those roma tomatoes to pack in flavor

Start by preheating your oven to 425°F (non-convection). Slice your roma tomatoes in half lengthwise and arrange them cut side up on a parchment-lined baking sheet. Sprinkle them lightly with salt and pepper. Pop them in the oven and roast for about 30 to 40 minutes until they shrink down and get that slightly shriveled look. This roasting step is my secret weapon—it transforms the tomatoes, intensifying their natural sweetness and adding a lovely depth to your soup. After roasting, let them cool for about 10 minutes, then peel off the skins (they’ll come off easily) and roughly chop the flesh. Set this aside for later.

Step 2: Build your flavor base in the pot

Heat the extra virgin olive oil in a large Dutch oven or a heavy-bottomed soup pot over medium heat. Toss in the diced pancetta and sauté until it’s almost crisp and the fat has rendered out—this adds a beautiful smoky richness. Add the diced jalapeño, onion, carrots, and butternut squash to the pot. Keep the veggies moving with your spatula or wooden spoon, cooking until they’re nice and softened, about 10 minutes. This slow cooking draws out the sweetness from the veggies and melds those flavors with the pancetta fat—trust me, it’s worth this little patience.

Step 3: Simmer everything together to perfection

Now, pour in the chicken or vegetable broth and toss in the Parmesan rind if you’re using it—this is a step I learned from an Italian chef, and it adds a subtle, deep umami flavor that really elevates the soup. Stir in your roasted tomato chunks, dried thyme, oregano, cumin, and a pinch of cayenne pepper for just a hint of warmth. Season with salt and pepper to taste, but remember, you can always adjust later. If you’re using canned beans, add them in now; if you have pre-cooked fresh beans, wait until the end so they don’t fall apart during cooking. Bring everything to a boil, then reduce the heat and let it simmer gently for 20-25 minutes, or until the vegetables and beans are tender.

Step 4: Finish with baby spinach and seasoning adjustments

Once your veggies and beans are perfectly cooked, stir in the baby spinach until it wilts quickly from the heat—this adds a fresh, vibrant element and some extra nutrients I always love. Give the soup a taste, adjust salt and pepper if needed, and remove the Parmesan rind before serving. You’ll find the flavors have melded beautifully, creating a hearty, satisfying soup that’s perfect for chilly nights.

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Pro Tips for Making Hearty Harvest Vegetable Soup Recipe

  • Roast Your Tomatoes Well: Don’t rush the roasting—letting them shrivel really unlocks that rich, sweet tomato flavor that makes the soup shine.
  • Use a Good-Quality Broth: This is your soup’s base, so invest in a flavorful chicken or vegetable broth or make your own if you can—it makes a huge difference.
  • Add Beans Last if Pre-Cooked: To keep them from turning mushy, stir in cooked beans toward the end just to warm through.
  • Don’t Skip the Parmesan Rind: It’s an easy umami booster you can’t taste directly but will elevate the whole pot beautifully.

How to Serve Hearty Harvest Vegetable Soup Recipe

The image shows a copper-colored pot filled with a clear soup with different colorful ingredients visible inside. At the base, there is a broth with orange carrot pieces and green leafy vegetables. White beans are scattered throughout, along with chunks of red tomato and some translucent pasta sheets that lay flat on the surface. The pot sits on a white marbled surface, enhancing the rich colors of the soup inside. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top this soup with a generous handful of shaved Parmesan—that salty, creamy finish adds a luxurious touch and brings out the savory notes. Sometimes I’ll sprinkle a few torn fresh basil leaves or a drizzle of extra virgin olive oil for a fresh, aromatic lift that brightens the bowl.

Side Dishes

When I serve this soup, I like to keep things cozy and simple. Crusty artisan bread or a warm baguette works perfectly to sop up all the delicious broth. Occasionally, I’ll throw together a crisp green salad or roasted garlic bread sticks to round out the meal.

Creative Ways to Present

For special occasions, I’ve ladled this soup into charming mini pumpkin bowls or even hollowed-out squash—everyone always comments on how cute and festive it looks. It makes the experience extra fun and perfect for fall gatherings or holiday dinners.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool to room temperature and then transfer it to airtight containers before popping it into the fridge. It keeps well for up to 4 days, and I love that the flavors actually deepen with time. Just remember to add the spinach fresh if you want it to stay bright and not wilt too much when reheating.

Freezing

This soup freezes beautifully — I portion it out into freezer-safe containers or heavy-duty zip bags. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat gently. I avoid freezing with the spinach added, so I add fresh spinach when reheating for that fresh pop of green.

Reheating

For reheating, I prefer warming it slowly on the stove over low heat, stirring occasionally so nothing sticks. This helps preserve the texture of the vegetables and beans much better than microwaving. If you like it a bit thicker, a quick simmer after reheating helps concentrate the flavors.

FAQs

  1. Can I make this Hearty Harvest Vegetable Soup Recipe vegetarian or vegan?

    Absolutely! Just swap the pancetta for a smoky seasoning like smoked paprika and use vegetable broth instead of chicken broth. You can omit the Parmesan rind or substitute with a vegan-friendly umami booster like nutritional yeast.

  2. What’s the best way to peel the roasted tomatoes?

    After roasting, once the tomatoes have cooled a bit, the skins should loosen easily. I use my fingers or a small knife to gently pull the peel off. There’s no need to be super precise—some bits of skin won’t hurt and add texture.

  3. Can I use canned butternut squash or other frozen vegetables?

    Fresh butternut squash offers the best flavor and texture, but if you’re short on time, frozen diced squash is fine. Just add it a little later in the cooking process so it doesn’t get mushy.

  4. How spicy is this soup?

    The heat level is mild by default because the jalapeño is cored and seeded. You can keep it mild or amp up the spice by adding the seeds back in, using extra cayenne, or topping with hot sauce.

  5. Can I prepare this soup in a slow cooker?

    Yes, you can! After roasting the tomatoes and sautéing the pancetta and veggies, transfer everything to a slow cooker with the broth, herbs, and beans. Cook on low for 4-6 hours or on high for 2-3 hours. Add spinach during the last 10 minutes of cooking.

Final Thoughts

I absolutely love how this Hearty Harvest Vegetable Soup Recipe comes together to capture all the cozy flavors of fall in one pot. It’s the kind of recipe I return to again and again, especially when I want comfort food that’s both nutritious and delicious. I hope you’ll give it a try and find it as comforting and satisfying as my family and I do—there’s something truly special about sitting down with a warm bowl of this soup, knowing it was made with simple, wholesome ingredients. So, next time you want to celebrate the harvest season or just need a reliable, hearty soup, this recipe has got your back.

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Hearty Harvest Vegetable Soup Recipe

4.6 from 76 reviews
  • Author: Julia
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 80 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Roasting and Stovetop
  • Cuisine: American
  • Diet: Low Fat
Print Recipe

Description

Harvest Vegetable Soup is a flavorful and hearty autumn soup that combines roasted roma tomatoes with a medley of vegetables, white beans, and aromatic spices. This comforting soup is perfect for chilly days, offering a nutritious and satisfying meal that highlights the best of late-season produce.

Ingredients

Vegetables

  • 5 roma tomatoes
  • 1 jalapeño pepper, cored, seeded and diced
  • 1 cup onion, diced
  • 1 1/2 cups carrots, diced
  • 1 1/2 cups butternut squash, diced
  • 2 cups baby spinach

Protein and Pantry

  • 1/4 cup pancetta or bacon, diced
  • 3 cups cooked white navy beans (2 cans, rinsed, if using canned beans)
  • 6 cups chicken broth or vegetable broth

Seasonings

  • 1 tablespoon extra virgin olive oil
  • Chunk of Parmesan rind (optional)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • Pinch cayenne pepper (optional)
  • Salt and pepper to taste
  • Shaved Parmesan for garnish

Instructions

  1. Roast the Tomatoes: Preheat the oven to 425°F (non-convection). Cut the roma tomatoes in half lengthwise and place them cut side up on a parchment-lined baking sheet. Sprinkle with salt and pepper. Roast for 30-40 minutes until the tomatoes are shriveled and slightly caramelized. Remove from the oven and allow to cool for 10 minutes. Peel off the skins and roughly chop the tomato flesh. Set aside.
  2. Sauté the Vegetables and Pancetta: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced pancetta and sauté until mostly cooked and slightly crisp. Add the diced jalapeño pepper, onion, carrots, and butternut squash. Cook, stirring frequently, until the vegetables are softened, about 10 minutes.
  3. Combine and Simmer the Soup: Add the roasted tomatoes, chicken or vegetable broth, Parmesan rind (if using), dried thyme, oregano, cumin, cayenne pepper (if desired), and salt and pepper to the pot. Stir well to combine. If using canned beans, add them now. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 20-25 minutes until all vegetables and beans are tender.
  4. Finish the Soup: If you are using pre-cooked beans, add them after the broth and spices and simmer just until warmed through. Stir in the baby spinach during the last few minutes of cooking to wilt it slightly. Remove the Parmesan rind before serving.
  5. Serve: Ladle the soup into bowls and garnish with shaved Parmesan. Serve hot and enjoy this hearty, comforting harvest vegetable soup.

Notes

  • This soup is an easy, delicious, and hearty way to celebrate fall produce and warm up on cooler days.
  • Roasting the tomatoes adds a deep, rich flavor to the soup.
  • The Parmesan rind enhances the soup’s savory depth but can be omitted for a vegetarian version.
  • You can substitute pancetta with bacon or omit it entirely for a vegetarian option.
  • Adjust the level of cayenne pepper to your preferred spice tolerance.
  • Using canned beans makes the recipe quicker, but cooking beans from scratch adds a fresher texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 222 kcal
  • Sugar: 6 g
  • Sodium: 902 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 13 g
  • Protein: 11 g
  • Cholesterol: 1 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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