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Fall Harvest Soups

Fall Harvest Soups


  • 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
  • <B>Vegetable choices:</B> 4 cups each of either broccoli florets, sliced carrots, cauliflower florets or sliced leeks
  • <B>Seasoning choices:</B> 1 teaspoon each of either garlic powder, ground ginger, curry powder or dried thyme leaves
  • <B>Topping choices:</B> 8 tablespoons each of either grated <I>Cracker Barrell</I> cheddar cheese, plain yogurt, chopped cilantro or chopped green onions

Prep Time:

20 minutes

Cook Time:

40 minutes


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.


  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.