Rustic Autumn Vegetable Soup Recipes

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RUSTIC FALL VEGETABLE SOUP



Rustic Fall Vegetable Soup image

Make and share this Rustic Fall Vegetable Soup recipe from Food.com.

Provided by Food.com

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon butter or 1 tablespoon olive oil
1 medium yellow onion, diced
1 garlic clove, minced
1 medium winter squash, peeled and diced
1 medium zucchini, diced
1 medium sweet potato, peeled and diced
1/2 cup orzo pasta
1 (28 ounce) can crushed tomatoes
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary
4 cups low sodium chicken broth
salt & freshly ground black pepper
sliced crusty bread, for serving

Steps:

  • In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.
  • Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
  • Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.

Nutrition Facts : Calories 254.8, Fat 5.4, SaturatedFat 2.5, Cholesterol 7.6, Sodium 383.7, Carbohydrate 44.1, Fiber 6.5, Sugar 4.6, Protein 12.3

RUSTIC FALL VEGETABLE SOUP



Rustic Fall Vegetable Soup image

Provided by Kelsey Nixon

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon butter or olive oil
1 medium yellow onion, diced
1 clove garlic, minced
1 medium winter squash, peeled and diced
1 medium zucchini, diced
1 medium sweet potato, peeled and diced
1/2 cup orzo
1 (28-ounce) can crushed tomatoes
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary
4 cups low-sodium chicken broth
Salt and freshly ground black pepper

Steps:

  • In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.
  • Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
  • Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.

Nutrition Facts : Calories 272 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 8 milligrams, Sodium 483 milligrams, Protein 12 grams, Sugar 7 grams

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