Autumn Glow Soup

There’s nothing quite like the rich, earthy flavours of roasted vegetables to warm you up as the weather starts to cool down.

This Autumn Glow Soup brings together the deep sweetness of roasted tomatoes, peppers, and garlic with a creamy, velvety texture that’s perfect for cosy evenings.

A dash of chilli flakes and fresh basil gives it an extra kick, making it an instant favourite for the autumn season.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Autumn Glow Soup recipe:

• 3 large tomatoes
• 2 bell peppers (1 red, 1 yellow)
• 2 carrots
• 3 shallots
• 1/2 bulb of garlic
• 2 tins of chopped tomatoes
• 1/2 litre vegetable stock
• 2 tbsp cream
• Extra virgin olive oil
• Salt & pepper
• Basil and chilli flakes to garnish

Garnishing Your Autumn Glow Soup

Once your soup is blended to perfection, it’s time to add the final touches.

Fresh basil leaves and a sprinkle of chilli flakes add a burst of freshness and a gentle kick of heat.

If you love a bit of indulgence, drizzle with a little more olive oil just before serving.

Pair this with a warm, crusty bread or a vegan grilled cheese for a hearty meal.

Roasting Vegetables

Roasting vegetables, especially in autumn, does wonders for their flavour.

It caramelises their natural sugars, creating a deep, sweet taste that’s hard to achieve with other cooking methods.

Plus, it brings out the best in seasonal produce like tomatoes, carrots, and peppers, making this soup the perfect way to showcase autumn’s bounty.

Creamy or Dairy-Free?

This recipe uses a small amount of cream to give the soup a luxurious texture, but it’s easy to make it dairy-free.

Simply swap the cream for coconut milk or a plant-based alternative like oat cream.

The result is just as silky and delicious, but with a lighter, vegan-friendly twist.

Spice It Up

Not a fan of too much heat? You can easily adjust the amount of chilli flakes to suit your taste.

Alternatively, if you love a bit of a spicy kick, consider adding a dash of cayenne pepper or even a spoonful of harissa for a more robust flavour profile.

This soup is endlessly customisable!

How to Make This Recipe

Step 1: Preheat and Prep

Preheat your oven to 180°C (350°F).

Wash your tomatoes and peppers, then halve the peppers and deseed them.

Peel and slice your carrots into rounds, and peel and halve the shallots.

Finally, slice the garlic bulb in half to expose the cloves.

Leave the garlic skins on while roasting. It helps them become extra sweet and tender, which adds amazing depth to the soup.

Step 2: Roast the Veggies

Place the tomatoes, peppers, carrots, shallots, and garlic into a large baking dish.

Drizzle with extra virgin olive oil and season generously with salt and pepper.

Roast the vegetables for 30 minutes until they’re soft and slightly caramelised.

Roasting the vegetables brings out their natural sweetness and enhances the flavour of the soup, so don’t skip this step!

Step 3: Squeeze and Stir

Once the vegetables are roasted, remove them from the oven.

Squeeze the roasted garlic cloves out of their skins into the dish and discard the skins.

Stir everything together with the roasted vegetables for an extra flavour boost.

Step 4: Add Tomatoes and Heat

Pour in the tinned tomatoes and give everything a good stir.

Pop the dish back in the oven for another 5 minutes to heat through, allowing the flavours to meld together.

Step 5: Blend Until Smooth

Carefully transfer the roasted vegetable mixture into a heatproof blender, along with your vegetable stock and cream.

Blend until smooth and creamy, or for a chunkier texture, pulse the blender a few times instead of blending fully smooth.

Taste, and season with more salt and pepper if needed.

Frequently Asked Questions

Can I freeze this soup?

Absolutely! This soup freezes beautifully. Let it cool fully before transferring it to a freezer-safe container. When you’re ready to eat, thaw it in the fridge and reheat gently on the stovetop.

What can I use instead of cream?

You can substitute the cream with coconut milk, oat cream, or even cashew cream for a dairy-free version. Each option will add a different flavour profile, so feel free to experiment!

How can I make the soup spicier?

Add a pinch of cayenne pepper or an extra sprinkle of chilli flakes if you want more heat. You can also blend in a roasted jalapeño for an extra spicy twist.

What can I serve with this soup?

This soup pairs beautifully with grilled cheese, warm crusty bread, or a fresh green salad. If you’re keeping it plant-based, try it with a vegan grilled cheese or some toasted sourdough.

And that’s it for this Autumn Glow Soup recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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