Autumn Tomato and Root Vegetable Soup

This tasty soup has a mildly sweet flavor and provides a warm rounded meal for a cool autumn evening. Also works great for a make-ahead weeknight meal It freezes well, so make plenty and have freezer meals for later.

Autumn Tomato And Root Vegetable Soup Ingredients

• 2 tablespoons olive oil

• 1 small yellow onion, diced

• 2 leeks (white and pale green parts only), diced

• 1 sweet potato, peeled and cut into cubes

• 1 beet, peeled and cut into cubes

• 2 cloves garlic, minced

• 1 (14.5 ounce) can no-salt-added diced tomatoes

• 2 (14.5 ounce) cans water

• 2 cups baby spinach leaves

• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained

• salt and ground black pepper to taste

How to Make Autumn Tomato And Root Vegetable Soup

1. Heat olive oil in a large pot over medium heat. Cook and stir yellow onion, leeks, sweet potato, beet, and garlic in hot oil until the onion is translucent, 5 to 7 minutes.

2. Pour tomatoes and water into the pot; add spinach and stir. Season soup with salt and pepper. Reduce heat to medium-low and simmer soup until the vegetables are soft, about 35 minutes.

3. Blend soup with an immersion blender until smooth. Stir garbanzo beans into the soup; cook until beans are heated, about 5 minutes.

Autumn Tomato And Root Vegetable Soup Nutritions

• Calories: 180 calories

• Carbohydrate: 30.1 g

• Cholesterol:

• Fat: 5.3 g

• Fiber: 5.5 g

• Protein: 4.7 g

• SaturatedFat: 0.7 g

• ServingSize:

• Sodium: 266.1 mg

• Sugar: 6.2 g

• TransFat:

• UnsaturatedFat:

Autumn Tomato And Root Vegetable Soup Reviews

• This is a wonderfully, unexpected combination of ingredients that was so great. My changes were that I used the immersion blender but left a lot of the veggies chunky. I thought it would be strange if it were a creamy soup except for beans. So I went with my gut and it was spot on. I also doubled the recipe but used two cans of tomatoes and one can of water. I served this with garlic ciabatta bread with melted Fontina on top.

• I do like this soup. I thought perhaps I might need to add a touch more salt or garlic next time but after having it sit overnight and eating a big bowl for lunch I think I like it just the way it is Great way to use up vegetables

• Lots of room for variation - will make it again

• We liked this, but I did make several changes. I didnt have sweet potato, so I used a regular potato instead. We also had a bunch of garden tomatoes, so I just diced a few of those in place of the canned tomatoes. I didnt have leeks or spinach, so I omitted those. I also used chicken stock in place of the water. I added a little too much liquid, so I pureed some extra chickpeas with the soup to thicken it. I probably wont make this often, but it was a yummy way to use my garden.

• A very nice soup for fall. It tastes like a sweet tomato soup and the texture is similar to lentil..at least thats how it turned out. I didnt have yellow onion so i substituted red and I accidentally left out the garlic. I also didnt have an immersion blender so I used a food processor instead. It tastes great Im excited to eat it for lunch this week.