There’s something truly magical about a warm bowl of soup on a crisp fall evening. As the days grow shorter and the air turns cooler, I always find myself craving comforting, nourishing meals that celebrate the best of the season’s produce. This Autumn Vegetable Soup is exactly that — a hearty, colorful, and wholesome bowl of goodness that’s easy to make and perfect for cozy nights at home.
This recipe combines the natural sweetness of carrots, the freshness of cabbage and celery, the earthy flavor of broccoli, and the brightness of lemon juice. Together, these simple ingredients create a soup that’s light yet satisfying — a perfect representation of fall in a bowl.
Whether you’re looking for a healthy weeknight dinner, a make-ahead meal for busy days, or a vegan comfort dish to share with family, this autumn vegetable soup will not disappoint.
Why You Will Love This Autumn Vegetable Soup Recipe
There are so many reasons to fall in love with this soup, but here are a few that make it truly special:
- Full of seasonal veggies – This soup celebrates fall produce at its best. It’s packed with carrots, cabbage, celery, and broccoli — all full of vitamins and fiber.
- Light yet filling – It’s nutritious and hearty without being heavy. Perfect for lunch, dinner, or even as a starter before your main meal.
- Easy to make – You only need one pot and simple, everyday ingredients.
- Vegan and gluten-free (optional) – Naturally vegan and easily gluten-free if you use gluten-free pasta.
- Family-friendly – Kids love the little star-shaped pasta, and adults appreciate the fresh, vibrant flavor.
- Budget-friendly – Uses affordable, accessible ingredients that are easy to find in any grocery store.
- Perfect for meal prep – This soup tastes even better the next day and freezes beautifully.
If you love warm, cozy soups that nourish both body and soul, this recipe will quickly become your go-to fall favorite.
Ingredient Notes – What You’ll Need to Make This Autumn Vegetable Soup
- Olive oil: Adds richness and helps the vegetables soften while cooking. You can substitute with avocado oil or coconut oil if preferred.
- Onion: Use yellow or white onion for a mild flavor. Red onion also works but will add a slightly different taste.
- Garlic: Essential for that deep, savory aroma. Fresh garlic always brings the best flavor.
- Celery: Adds a subtle crunch and earthiness to the soup base.
- Carrots: Naturally sweet and colorful. You’ll use them both finely chopped and diced for a nice texture contrast.
- Cabbage: Gives the soup a rustic feel and makes it more filling. You can use green or savoy cabbage.
- Bell pepper: Adds freshness and color. Use red, orange, or yellow bell pepper for a slightly sweeter note.
- Turmeric: Adds a hint of warmth and a beautiful golden color.
- Salt and pepper: Simple seasonings that bring all the flavors together.
- Water or vegetable broth: You can use either. Broth adds a deeper flavor, while water keeps it light and clean.
- Broccoli florets: Stirred in at the end to keep their bright color and nutrients intact.
- Small pasta (like stars): Makes the soup more comforting and kid-friendly. You can substitute with orzo, ditalini, or quinoa for a gluten-free version.
- Lemon juice: Adds freshness and balances the sweetness of the vegetables.
- Fresh parsley: A final touch for color and aroma.
Step-by-Step Instructions: Follow these simple steps to make your delicious autumn vegetable soup.
Step 1: Sauté the onion
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 3–4 minutes.
Step 2: Add garlic
Add 2 minced garlic cloves and cook for about one minute, just until fragrant. Be careful not to burn it.
Step 3: Add the first batch of vegetables
Add chopped celery, finely chopped carrot, cabbage, and bell pepper. Stir well and cook for 5–6 minutes until the vegetables start to soften.
Step 4: Add diced carrots and seasonings
Next, add the diced carrots, a pinch of turmeric, salt, and black pepper to taste. Stir everything together so the vegetables are well coated with the spices.
Step 5: Add water or broth
Pour in enough water or vegetable broth to cover the vegetables. Bring to a gentle boil, then reduce the heat and let it simmer for 15 minutes, until the carrots are tender.
Step 6: Add broccoli and pasta
Stir in the broccoli florets and small star-shaped pasta. Continue cooking for 7 more minutes, or until the pasta is al dente and the broccoli is bright green.
Step 7: Add lemon juice and parsley
Turn off the heat. Stir in freshly squeezed lemon juice and chopped parsley. Taste and adjust seasoning if needed.
Step 8: Serve and enjoy!
Serve your warm autumn vegetable soup in bowls, drizzle with a little olive oil if you like, and enjoy with a slice of whole-grain bread.
Autumn Vegetable Soup Recipe Tips
- Don’t overcook the vegetables: To keep the soup vibrant and nutritious, simmer just until the veggies are tender.
- Use fresh lemon juice: It brightens up the flavor and balances the earthy taste of the vegetables.
- Add more protein: For a protein boost, stir in cooked lentils or chickpeas at the end.
- Adjust texture: If you prefer a thicker soup, mash some of the cooked vegetables before adding the broccoli and pasta.
- Experiment with herbs: Add thyme, oregano, or rosemary for extra aroma.
- Meal prep tip: Make a big batch — it tastes even better the next day!
Serving Suggestions
This autumn vegetable soup is wonderful on its own, but you can make it even more satisfying by serving it with:
- A slice of crusty bread or homemade garlic toast
- A green salad with a lemon vinaigrette
- Vegan grilled cheese or a chickpea sandwich
- Roasted sweet potatoes or pumpkin wedges
It also pairs beautifully with my Simple Kale Salad or Whole Roasted Carrots with Hummus from the blog for a complete, balanced meal.
Storing Tips: This autumn vegetable soup stores very well, making it ideal for meal prep.
- In the fridge: Let the soup cool completely, then store it in an airtight container for up to 4 days.
- In the freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium heat or in the microwave. If it thickens, add a splash of water or broth.
Frequently Asked Questions about Autumn Vegetable Soup
1. Can I make this soup ahead of time?
Absolutely! It actually tastes even better the next day as the flavors deepen overnight.
2. Can I use frozen vegetables?
Yes, you can. Frozen broccoli or carrots work perfectly in this recipe.
3. How can I make it more filling?
Add cooked beans, lentils, or a handful of quinoa for extra protein and texture.
4. Can I make this in a slow cooker?
Definitely! Simply add all ingredients (except broccoli, pasta, lemon, and parsley) to your slow cooker and cook on low for 5–6 hours. Then add the remaining ingredients during the last 30 minutes.
5. Can I skip the pasta?
Yes — if you prefer a lighter soup, omit the pasta or replace it with brown rice or quinoa.
Essential Equipment
To make this autumn vegetable soup, you’ll need:
- A large soup pot or Dutch oven
- A wooden spoon for stirring
- A sharp knife for chopping vegetables
- A cutting board
- Measuring cups and spoons
- Optional: ladle for serving
This Autumn Vegetable Soup is everything you need for a cozy, nourishing fall meal. It’s wholesome, full of seasonal flavors, and simple enough to make on a busy weeknight. Every spoonful feels like a warm hug, reminding you of the beauty of slow, seasonal cooking.
Whether you’re making it for yourself, your family, or to impress guests, this soup is a comforting classic you’ll want to return to all season long. Pair it with a slice of bread, light a candle, and enjoy the magic of autumn in every bite.
I’d love to hear from you!
Have you tried this autumn vegetable soup yet? What vegetables did you use, or did you add your own twist?
Share your thoughts and variations in the comments below — your feedback inspires me and helps others discover new ideas! 💚
And if you make this recipe, don’t forget to tag me on Instagram — I love seeing your creations!
Autumn Vegetable Soup
This cozy Autumn Vegetable Soup is loaded with seasonal vegetables like carrots, cabbage, celery, and broccoli, simmered in a light, flavorful broth. It’s an easy, wholesome, and comforting vegan recipe that’s perfect for chilly fall days.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, chopped
- 1 small carrot, finely chopped
- 2 cups chopped cabbage
- 1 bell pepper, chopped
- 3 carrots, diced
- Salt and black pepper to taste
- A pinch of turmeric
- Water (enough to cover the vegetables)
- 1 cup broccoli florets
- ½ cup small star-shaped pasta (or any small pasta)
- Juice of 1 lemon
- Fresh parsley, chopped
Instructions
- Sauté the onion:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion and cook until soft and translucent. - Add garlic:
Stir in 2 minced garlic cloves and cook for about 1 minute, until fragrant. - Add the first batch of vegetables:
Add the chopped celery, carrot, cabbage, and bell pepper. Stir well and cook for a few minutes until the vegetables begin to soften. - Add carrots and seasoning:
Add the diced carrots, salt, black pepper, and a pinch of turmeric. Pour in enough water to cover the vegetables. - Simmer:
Bring to a boil, then reduce the heat and let the soup simmer for about 15 minutes, until the vegetables are tender. - Add broccoli and pasta:
Stir in the broccoli florets and star-shaped pasta. Cook for another 7 minutes, or until the pasta is done. - Finish with lemon and parsley:
Turn off the heat. Add freshly squeezed lemon juice and chopped parsley for a bright, fresh flavor.
Notes
- Don’t overcook the veggies — simmer just until tender to keep their color and nutrients.
- Add lemon juice at the end — it brightens the flavor and balances the earthy taste of the vegetables.
- Make it heartier — stir in cooked lentils, chickpeas, or quinoa for extra protein and texture.
