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Rustic Autumn Soup Recipe

Rustic Autumn Soup Recipe photo by Taste of Home

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This recipe is a great way to use the harvest of fall. The rich, velvety soup makes a special first course, and the flavors of root vegetables really shine with a subtle sweetness from apple.—Denice Hageli, Elmhurst, Illinois

This recipe is:

Diabetic Friendly

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Rustic Autumn Soup Recipe

Prep: 30 min. Cook: 25 min.

Yield: 13 Servings

30 25 55

Ingredients

5 medium parsnips, chopped
5 medium carrots, chopped
2 medium onions, chopped
1 medium sweet potato, peeled and chopped
1 medium turnip, peeled and chopped
1/2 medium tart apple, peeled and chopped
2 tablespoons chopped roasted sweet red pepper
2 celery ribs, chopped
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 bay leaves
1 garlic clove, minced
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups half-and-half cream
Optional garnish: additional cooked finely chopped carrots, parsnips and/or apples, fresh chives

Directions

In a Dutch oven, combine the first 14 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Discard bay leaves. Cool slightly.
In a blender, process soup in batches until smooth. Return all to the pan; add cream and heat through. Garnish with additional cooked vegetables and/or apples and chives. Yield: 13 servings (3-1/4 quarts).

Nutritional Facts 1 cup equals 134 calories, 4 g fat (3 g saturated fat), 18 mg cholesterol, 384 mg sodium, 20 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Rustic Autumn Soup in Taste of Home Christmas Annual Annual 2010, p94

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Reviews for Rustic Autumn Soup

Rustic Autumn Soup

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Reviewed on Apr. 11, 2013 by dalbailey

i made this again and added 1 tsp of curry paste awesome gave it more flavour

Reviewed on Feb. 07, 2013 by dalbailey

this was so easy to make and the taste was great and such a healthy soup i would make it over and over again

Reviewed on Jan. 27, 2013 by decar48

We liked this although we usually eat spicier.

Reviewed on Jan. 03, 2013 by Ellen Gines

My entire family loves this soup. It's so easy and delicious! I save time by using my food processor to slice the veggies. Then they don't have to cook as long, and the food processor is out when it's time to puree the soup. It is just as tasty without the half and half.

Reviewed on Dec. 08, 2012 by JLinnGS

Very good with a lot of flavor. Everyone enjoyed it even those who are not fans of soup and picky eaters. I will make this again soon.

Reviewed on Nov. 18, 2012 by shellym2

Not a fan of the flavor of these veggies together. It sounded very nice, looking at the recipe, but left alot to be desired. Not sure what it was lacking..that special 'flavor' of something. Could have done without the tarragon taste also. Not my fav. Sorry. Don't waste your money on these ingredients making this dish.

Reviewed on Nov. 16, 2012 by rxxruss

Fabulous flavor. I didn't have parsnips to put in more turnips and a bit more sweet potato and it was scrumptious!

Reviewed on Nov. 16, 2012 by lahupe

This soup was excellent. The only thing I changed was instead of using a medium turnip I used two bunches of baby turnip. My mom and I loved the soup and even my husband who doesen't like sweet potato or any kind of squash, loved this soup. It smelled wonderful while cooking. This is a keeper.

Reviewed on May. 16, 2012 by ldarling

This soup was delicious. I loved all the vegetables - they made the soup thick and rich without being high in calories. I made this for our annual Christmas party for friends and everyone loved it. Terrific recipe. I didn't change anything.