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closeup of the bowl of vegetable soup

Harvest Vegetable Soup {Vegan}

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4.9 from 26 reviews


Healthy homemade Harvest Vegetable Soup recipe with all sorts of yummy fall veggies, including butternut squash and kale. This vegan soup is naturally free from gluten, grains and dairy.


Units Scale
  • 1/4 cup extra-virgin olive oil
  • 1 large diced onion
  • 1/2 teaspoon salt
  • 6 cloves finely chopped garlic
  • 3 carrots, diced
  • 1 cup diced celery
  • 1 tablespoon Herbes de Provence
  • 1/2 cup dry white wine
  • 6 cups Imagine No-Chicken Broth or reduced-sodium chicken broth
  • 10 dashes Tabasco sauce, or to taste
  • 1 4-inch sprig rosemary
  • 1 small butternut squash, peeled and cubed (about 1 1/2 pounds or 4 1/2 cups)
  • 4 cups finely chopped kale leaves (no stems)
  • 1 large tomato, diced (about 1 large) peeled and seeded if desired


  1. Heat oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. Add onion and salt, and cook, stirring often until the onion is softened and starting to brown, 8 to 10 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add carrots, celery and Herbes de Provence. Cover and cook, removing lid to stir often until the vegetables are starting to brown and sizzle, 5 to 8 minutes.
  2. Add wine, increase heat to high, and cook, stirring until the wine is almost completely evaporated, 3 to 5 minutes.
  3. Add broth, Tabasco sauce and rosemary and bring to a boil. Add squash, and return to a simmer. Reduce heat to medium-low or to maintain a simmer, and cook until the squash is tender, but not falling apart, about 12 minutes.
  4. Add kale and tomatoes and stir until the kale is wilted into the soup. Cook until the kale is tender, 4 to 5 minutes longer. Remove rosemary sprig before serving.


Variations To Try

  • Cook the onion and garlic as directed, where you can mix it up is in step two and three.
  • Add large diced, hard, and longer-cooking vegetables like sweet potato, squash, potato or root vegetables like turnips and celery root in step two.
  • Add more tender, small diced, shorter cooking vegetables in step three. Green beans, zucchini and summer squash and frozen veggies are best added toward the end of cooking time.
  • Instead of kale try another green such as Swiss Chard, Cabbage or Spinach.
  • Stir in cooked grains or pasta at the end before serving.

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 2 cups
  • Calories: 228
  • Sugar: 6 g
  • Sodium: 814 mg
  • Fat: 9
  • Saturated Fat: 1 g
  • Carbohydrates: 27 g
  • Fiber: 6 g
  • Protein: 5 g
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