Late Harvest Soup

Late Harvest Soup

This comforting soup is all about seasonal vegetables and it is perfect for rainy days of late autumn. If you grow your own vegetables, it is a great way to utilize the “stragglers” in your garden and clean out vegetable beds. And if you are not a fan of horticultural activities, seasonal veggies in store are cheaper and taste better than those not in season. Here in Norway, supermarket shelves are full of local produce come autumn, with an abundance of late season fruits and vegetables.

home garden vegetables

Please don’t skip on peeling and chopping tomatoes if you do use fresh ones. Especially if you have kids. It’s not fun to chew tough tomato skins in soup. As Jamie Oliver once said in one of his cooking shows: “a bit of prep work is good for the soul”. So, just peel those tomatoes.

For variation, you can add potatoes, zucchini squash and green beans, and to make the soup with a Tuscan flare, add a box of cannellini beans.

Late Harvest Soup

Tomato based soup made from autumn vegetables.

Course: Main Course, Soup, starter
Cuisine: European
Servings: 6
Author: Elvira
  • 2 kg tomatoes
  • 1 red onion, chopped
  • 1 yellow onion, chopped
  • 3 3 garlic cloves, sliced
  • 1 small celery root with tops, peeled and cubed. Green leafs washed and chopped.
  • 5-6 small carrots, scrubbed and sliced
  • 2-3 small beets, scrubbed, peeled and cubed
  • 2 red sweet peppers
  • 2 cups water
  • 2 bay leafs
  • few black peppercorns
  • salt to taste
  • Couple of sprigs rosemary and thyme, washed, picked off stem and chopped.
  1. Place tomatoes in boiled water for a few minutes, so their skin will crack. Remove carefully, peel and chop.*

    peeling tomatoes
  2. Place tomatoes and onions in a soup pot and gently bring to the boil. Then reduce the heat and simmer for 10 minutes until mushy.
  3. add garlic, celery root, beets, carrots and water, bring to the boil again and let simmer for another 5 minutes.

  4. add bay leafs and peppercorns, salt to taste.

  5. add sweet peppers, celery root greens and herbs and cook on slow heat until veggies are tender, about 20 minutes. Serve with bread and butter.

    seasonal vegetables soup
Recipe Notes

* I usually put a kettle to boil, to make water fast, then pour it over tomatoes and leave them to stand for a couple of minutes. If tomatoes are ripe, it should be enough for their skin to crack.


Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.