Rustic Autumn Soup Recipe
Rustic Autumn Soup Recipe photo by Taste of Home

Rustic Autumn Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES:13 servings
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES: 13 servings

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

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.

Directions

  1. 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.
  2. 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).
Originally published as Rustic Autumn Soup in Taste of Home Christmas Annual Annual 2010, p94

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.

Reviews for Rustic Autumn Soup

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 21, 2013

"Yummy blend of Fall/Winter flavors. The parsnips really shine in this recipe. I used a stick blender to purée (best kitchen appliance ever!). The only thing I would change next (and there will be a next time) is to use less cream. 2 cups really mellows the flavor. Next time I will only use 1 cup or even just 1/2 to round out the flavors. As one reviewer suggested, it's probably just as tasty without the cream (and even less caloric)!"

MY REVIEW
Reviewed Apr. 11, 2013

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

MY REVIEW
Reviewed Feb. 7, 2013

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

MY REVIEW
Reviewed Jan. 27, 2013

"We liked this although we usually eat spicier."

MY REVIEW
Reviewed Jan. 3, 2013

"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."

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