Quick and Easy Fall Vegetable Soup
Hearty, Healthy, and Packed with Flavor
This Quick and Easy Vegetable Soup is the cozy, comforting bowl you’ll want all season long. Made with roasted baby potatoes, carrots, tomatoes, leeks, bell pepper, cauliflower, and onion, then blended with bone broth, high-protein milk, and pressed cottage cheese, it’s rich, velvety, and surprisingly nutritious.
This recipe transforms simple produce into a homemade vegetable soup bursting with depth and freshness. The roasting step intensifies the flavors of the vegetables—especially the tomatoes and carrots—while the creamy blend of milk and cottage cheese gives it a luxuriously smooth texture without heavy cream.
Whether you’re looking for a healthy vegetable soup, a vegetarian vegetable soup, or just a throw-together vegetable soup that works for meal prep and weeknights, this recipe checks every box.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 160
Protein: 20g
Why You’ll Love This Recipe
Quick & Easy: Only 40 minutes from start to finish.
Healthy Comfort Food: Full of fiber, vitamins, and protein.
Creamy Without Cream: Cottage cheese and milk create a rich texture.
Budget-Friendly: Uses inexpensive, seasonal ingredients.
Meal Prep Hero: Freezes and reheats beautifully.
Versatile: Perfect as a starter or a full vegetable soup for dinner.
Clean-Eating Approved: Whole foods, real flavor, and no fillers.
Ingredients
10 baby potatoes, halved
1 bell pepper, roughly chopped
1 leek stalk, sliced
½ cauliflower head, chopped
½ large onion, roughly chopped
3 large carrots, sliced
7 vine tomatoes, halved
1 whole garlic bulb, peeled
1 cup fresh basil leaves
1 cup fresh cilantro leaves
½ cup lemon juice
1 cup olive oil
3 tablespoons oregano
1 cup high-protein milk
1 cup pressed cottage cheese
2 cups bone broth
Instructions
Wash and chop all your vegetables—baby potatoes, bell pepper, leek, cauliflower, onion, carrots, tomatoes, and garlic—into even-sized pieces so they roast evenly.
Preheat oven to 380°F (190°C).
Place all chopped vegetables on a large roasting pan.
Drizzle with olive oil, add lemon juice, basil, cilantro and mix well to coat.
Roast for 25 minutes, until slightly caramelized and tender.
Transfer the roasted vegetables into a large pot.
Add 2 cups of bone broth, 1 cup high-protein milk, and 1 cup pressed cottage cheese.
Use an immersion blender or countertop blender to puree until smooth and creamy.
Finish & Serve.
Adjust seasoning with salt if needed.
Serve warm and garnish with fresh herbs.
Nutritional Breakdown
· Calories: 160
· Protein: 20g
· Fiber: 9g
Variations & Substitutions
Vegan Vegetable Soup: Replace cottage cheese and milk with coconut milk or a vegan cream alternative, and use vegetable broth instead of bone broth.
Low-Calorie Vegetable Soup: Reduce olive oil to ½ cup and skip potatoes for a lighter version.
Chunky Vegetable Soup: Blend only half of the vegetables to keep texture.
Spicy Version: Add red pepper flakes or a diced jalapeño before roasting.
Protein Boost: Add lentils or chickpeas for extra plant-based protein.
Slow Cooker Vegetable Soup: Combine roasted vegetables with broth and dairy, then cook on low for 3 hours.
Gluten-Free Vegetable Soup: All ingredients are naturally gluten-free.
meal Prep & Storage
Prep Ahead: Roast vegetables and store in the fridge for up to 3 days before blending.
Refrigerate: Keep leftovers in airtight containers for up to 5 days.
Freeze: Store cooled soup in freezer-safe containers for up to 3 months.
Reheat: Warm on the stovetop over low heat, stirring occasionally. Avoid boiling to maintain the creamy texture.
Batch Cooking Tip: This is a great large-batch vegetable soup—double the recipe and freeze for later.
Frequently Asked Questions
Q: Can I make this soup vegan?
A: Absolutely! Just substitute bone broth for vegetable broth and use a plant-based milk and yogurt alternative.
Q: Is this soup high in protein?
A: Yes! Between the bone broth, milk, and cottage cheese, each serving packs around 14g of protein, making it a great post-workout or filling lunch option.
Q: Can I use frozen vegetables?
A: Yes, this works great as a throw-together vegetable soup. Just roast frozen vegetables a few extra minutes until caramelized.
Q: Can I make this in a slow cooker?
A: Yes, see the variation section for slow cooker vegetable soup instructions—it’s even easier!
Q: Is this soup good for meal prep?
A: Definitely. It’s a perfect freezer-friendly vegetable soup that reheats well and keeps its creamy consistency.
Final Thoughts
This homemade vegetable soup is proof that the simplest ingredients can create the most satisfying comfort food. The combination of roasted vegetables, creamy protein-rich base, and fresh herbs makes this one of the best quick and easy vegetable soup recipes you’ll ever make.
It’s a healthy vegetable soup that feels indulgent—perfect for cozy fall nights, clean eating weeks, or when you need something nourishing yet simple. Whether you enjoy it chunky or silky-smooth, this is your new everyday vegetable soup for the season.
Serve it with crusty bread or a sprinkle of parmesan, freeze a batch for later, and enjoy the cozy flavors of fall in every spoonful.
Tried this recipe? Let us know what you think leave a comment below—what twists did you make?
“Soup is the song of the hearth... and the home.”
