When the weather turns chilly, there’s nothing more comforting than a warm bowl of homemade soup — and this Rustic Autumn Vegetable Soup is pure cozy perfection. It’s hearty, wholesome, and filled with the best seasonal flavors of fall.
This soup is packed with tender Yukon gold potatoes, sweet carrots, and creamy cannellini beans for a filling, satisfying meal. Cauliflower florets add extra texture, while a blend of herbs — thyme, parsley, and a hint of garlic — infuse every spoonful with cozy autumn flavor.
We love that this recipe is both nourishing and easy to make. The vegetables are cut small so they cook quickly, making this an ideal weeknight dinner. Plus, it’s even better the next day — perfect for lunch or meal prep. Serve it with a slice of crusty bread or a warm biscuit for the ultimate cold-weather comfort meal.
🥣 Rustic Autumn Vegetable Soup Recipe
Servings: 5
Prep & Cook Time: 25 minutes
Ingredients
- 4 medium Yukon gold potatoes, peeled and diced
- 1 (16 oz) can cannellini beans, drained and rinsed
- 1 cup cauliflower florets
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 5 cups chicken broth
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and thyme; cook for about 5 minutes, until onions are soft and fragrant.
- Stir in carrots, cauliflower, and celery. Cook for about 8 minutes, until the vegetables start to soften.
- Add garlic and sauté for 1–2 minutes, until lightly golden.
- Pour in the chicken broth and bring to a gentle simmer. Add the beans and potatoes.
- Cook until the potatoes are fork-tender, about 10 minutes.
- Stir in parsley and season with salt and pepper to taste.
Serve warm with crusty bread or buttery biscuits — the perfect way to welcome soup season!