Fall Harvest Soups

Fall Harvest Soups

Prep Time

20 minutes

Cook Time

40 minutes


Fall Harvest Soups

This fall harvest soups recipe allows you to mix and match vegetables and seasonings for a wonderful variety of soups.

Recipe courtesy of KRAFT.

Kraft Kitchens Tips:

Make it Easy: Reserve the cans from the broth to measure out the water needed for the soup.


  • 2 medium potatoes
  • 1 medium onion
  • 1 celery stalk
  • 1/4 cup oil
  • 2 cans (10 fluid ounces/284 milliliters each) chicken, beef or vegetable broth
  • Vegetable choices: 4 cups each of either broccoli florets, sliced carrots, cauliflower florets or sliced leeks
  • Seasoning choices: 1 teaspoon each of either garlic powder, ground ginger, curry powder or dried thyme leaves
  • Topping choices: 8 tablespoons each of either grated Cracker Barrell cheddar cheese, plain yogurt, chopped cilantro or chopped green onions


  • 1 CHOP potatoes, onion and celery; set aside. Heat oil in large saucepot on high heat. Reduce heat to medium. Add potatoes, onion and celery along with 4 cups desired vegetables; cook and stir 5 minutes or until golden brown.
  • 2 ADD broth and 2 soup cans water to pan. Stir in 1 teaspoon seasoning. Bring to a boil. Reduce heat to medium-low; simmer 30 to 40 minutes or until vegetables are tender.
  • 3 POUR vegetable mixture, in batches, into blender container; cover and blend until smooth. Return to saucepot; cook on low heat until heated through, stirring occasionally. Spoon into 8 soup bowls; sprinkle with 1 tablespoon topping each.



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