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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."
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1 h servings 180 cals
Original recipe yields 6 servings

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  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.

Nutrition Facts

Per Serving: 180 calories; 5.3 g fat; 30.1 g carbohydrates; 4.7 g protein; 0 mg cholesterol; 266 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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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 st...

lots of room for variation - will make it again!

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 ...

A very nice soup for fall. It tastes like a sweet tomato soup and the texture is similar to least that's how it turned out. I didn't have yellow onion so i substituted red and I acc...

We liked this, but I did make several changes. I didn't 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 ...