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Cozy Fall Harvest Vegetable Soup with Parmesan Crisps

fall harvest vegetable soup - featured image
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A hearty, comforting vegetable soup featuring roasted butternut squash, sweet potatoes, and kale in a savory broth, topped with crispy Parmesan crisps. Perfect for cozy fall days.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 3 cups butternut squash, peeled and cubed (about 1 medium squash)
  • 2 cups sweet potato, peeled and cubed (about 1 large sweet potato)
  • 1 cup parsnips, peeled and sliced (optional)
  • 2 cups chopped kale, stems removed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups vegetable broth (low-sodium)
  • 1 cup water
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 cup finely grated Parmesan cheese
  • ¼ teaspoon black pepper
  • Pinch of garlic powder (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash and sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20 minutes, flipping halfway, until golden and fork-tender.
  2. While vegetables roast, heat remaining 1 tablespoon olive oil in a large Dutch oven over medium heat. Add onion and cook 3-4 minutes until translucent. Add garlic, carrots, and celery; cook 2-3 minutes more.
  3. Stir in thyme, rosemary, and smoked paprika; cook 30 seconds until fragrant. Add tomato paste and stir for 1 minute.
  4. Pour in vegetable broth, water, and diced tomatoes with juices. Add bay leaf. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes.
  5. Add roasted squash and sweet potatoes along with sliced parsnips. Simmer 5 minutes. Stir in kale and cook 3-4 minutes until wilted.
  6. For Parmesan crisps: Line a baking sheet with parchment paper or silicone mat. Mix Parmesan, black pepper, and garlic powder. Drop tablespoon-sized mounds onto sheet, flatten into thin circles. Bake at 400°F for 5-7 minutes until edges are golden. Cool on sheet for 2 minutes, then transfer to wire rack.
  7. Remove bay leaf from soup. Season with salt and pepper to taste. Ladle into bowls and top with Parmesan crisps.

Notes

Roasting the squash and sweet potatoes before adding to the soup adds depth and sweetness. Watch Parmesan crisps carefully as they burn quickly. Soup can be made up to 3 days ahead; flavors improve. Parmesan crisps are best fresh.

Nutrition

Keywords: fall harvest vegetable soup, butternut squash soup, sweet potato soup, kale soup, parmesan crisps, vegetarian soup, cozy soup, fall recipe

Find it online: https://cookluma.com/cozy-fall-harvest-vegetable-soup-with-parmesan-crisps/