Parmesan and Herb Fall Soup with Root Vegetables

When the air turns crisp and the leaves begin to fall, there’s nothing quite as soothing as a warm bowl of soup filled with the earthiness of seasonal root vegetables and the rich, nutty flavor of aged Parmesan. This Parmesan and Herb Fall Soup with Root Vegetables is a rustic, cozy, and deeply satisfying recipe that showcases the best of autumn’s bounty.

Made without any pork, bacon, wine, or alcohol, this soup is hearty yet wholesome, perfect for weeknight dinners, holiday starters, or meal-prep lunches. Infused with fresh herbs, creamy potatoes, carrots, and parsnips—and finished with savory Parmesan—this dish is comfort in a bowl.

Why You’ll Love This Soup

• 🥕 Packed with fall root vegetables

• 🧀 Savory Parmesan adds depth and richness

• 🌿 Herb-infused for full-bodied, aromatic flavor

• 🍲 Creamy texture without heavy cream

• 🧡 No alcohol, no bacon, no pork—clean and wholesome

• ⏱️ Ready in under an hour

• 🥣 Freezer-friendly and great for meal prep

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🛒 Ingredients

🔸 Vegetables:

• 2 tablespoons olive oil

• 1 large yellow onion, chopped

• 2 cloves garlic, minced

• 3 medium carrots, peeled and sliced

• 2 medium parsnips, peeled and chopped

• 2 medium Yukon Gold potatoes, peeled and diced

• 1 small sweet potato, peeled and cubed (optional for sweetness)

• 1 stalk celery, chopped

🔸 Broth Base:

• 6 cups low-sodium vegetable broth or chicken broth

• 1 Parmesan rind (optional but adds great flavor)

• Salt and black pepper to taste

🔸 Herbs & Seasonings:

• 1½ teaspoons fresh thyme (or ½ tsp dried)

• 1 teaspoon dried oregano

• 1 bay leaf

• ½ teaspoon ground sage

• ½ teaspoon turmeric (optional for color and anti-inflammatory benefit)

🔸 To Finish:

• ½ cup grated Parmesan cheese (plus more for topping)

• 2 tablespoons chopped fresh parsley or chives

• A squeeze of fresh lemon juice (optional for brightness)

• Crusty bread for serving

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🍲 How to Make Parmesan and Herb Root Vegetable Soup

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🔪 Step 1: Sauté the Aromatics

1. In a large soup pot or Dutch oven, heat olive oil over medium heat.

2. Add onion and sauté for 4–5 minutes until translucent.

3. Stir in garlic, celery, and herbs (thyme, oregano, sage, bay leaf). Cook for 2 more minutes until fragrant.

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🥕 Step 2: Add Root Vegetables

1. Add carrots, parsnips, potatoes, and sweet potatoes (if using) to the pot.

2. Stir to coat vegetables in the aromatic oil and seasonings.

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🍲 Step 3: Simmer the Soup

1. Pour in the broth and add the Parmesan rind (if using).

2. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25–30 minutes, or until all vegetables are tender.

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🧀 Step 4: Blend & Finish

You have two options:

• For a chunky texture: Use a potato masher or spoon to gently mash some of the vegetables in the pot.

• For a creamier version: Blend about half the soup using an immersion blender or transfer to a stand blender in batches.

1. Stir in grated Parmesan and lemon juice (if using).

2. Season with additional salt and pepper to taste.

3. Remove bay leaf and Parmesan rind before serving.

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🌿 Step 5: Serve

Ladle into bowls, top with extra Parmesan and herbs, and serve hot with crusty bread or crackers.

🧄 Pro tip: Rub garlic on your bread and toast for an easy garlic bread side.

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🥖 Serving Suggestions

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🧊 Storage & Freezing Tips

• Fridge: Store in airtight containers for up to 5 days.

• Freezer: Freeze in single-serving portions for up to 3 months.

• Reheat: Thaw overnight, then reheat gently on the stove or microwave.

🥣 If soup thickens, stir in a splash of broth or water to loosen the texture.

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🔁 Variations & Substitutions

🧄 Add Roasted Garlic

Add 1 head of roasted garlic for deeper, mellow sweetness.

🌱 Make It Vegetarian

Use vegetable broth and skip the Parmesan rind.

🥬 Add Leafy Greens

Add spinach or kale in the last 5 minutes of simmering.

🌾 Gluten-Free?

This soup is naturally gluten-free—just ensure your broth and cheese are certified.

🧅 Extra Depth?

Stir in 1 tablespoon white miso paste or a dash of tamari for umami-rich flavor (non-alcoholic alternative).

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🧠 Nutrition Snapshot (Per Serving Approx.)

• Calories: ~260

• Protein: 9g

• Carbohydrates: 34g

• Fiber: 6g

• Fat: 10g

• Calcium & Vitamin A: High from Parmesan and root veggies

🥕 A nourishing, veggie-rich bowl perfect for immune support and gut health.

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❓ FAQs (Frequently Asked Questions)

🔹 Can I make this in a slow cooker?

Yes! Sauté aromatics first, then transfer everything (except cheese and parsley) to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add Parmesan and herbs at the end.

🔹 Is this soup vegetarian?

It can be! Use vegetable broth and vegetarian-friendly Parmesan (look for “rennet-free”).

🔹 What root vegetables work best?

Carrots, parsnips, potatoes, turnips, rutabaga, and sweet potatoes all work beautifully. Mix and match for depth.

🔹 Can I make it dairy-free?

Yes—omit Parmesan or use a vegan cheese alternative. Nutritional yeast adds a cheesy note too.

🔹 Can I freeze it with the Parmesan?

Yes. Parmesan holds up well in soups, though stir well after reheating to reincorporate any texture changes.

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💬 Reader Reviews

🥕 Lindsey from Vermont: “This was so cozy! The Parmesan rind made all the difference. Served it with sourdough and it was a hit.”

🌿 Maya from Oregon: “Used turnips instead of sweet potato and added kale—so nourishing!”

🧀 Daniel from Illinois: “Blended mine until smooth and topped with crispy shallots. Restaurant-quality comfort!”

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🥄 Final Thoughts

This Parmesan and Herb Fall Soup with Root Vegetables is everything we love about autumn: cozy, nourishing, full of earthy flavor, and deeply satisfying. It’s the perfect balance of rustic charm and modern comfort—easy enough for busy weeknights but elegant enough for holiday starters.

Whether you enjoy it chunky or blended, vegetarian or protein-packed, this soup is your invitation to slow down and savor the season, one spoonful at a time.

📌 Pin it for soup season!
🍂 Warm, rustic, and herbaceous—this root veggie soup is a must for fall.