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Cozy One-Pot Fall Vegetable Soup with Farro: Easy & Healthy

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A hearty, one-pot vegetable soup with farro that’s perfect for chilly fall evenings. Packed with butternut squash, carrots, and celery in a rich, savory broth, this soup is both nourishing and deeply satisfying.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ¾ cup)
  • 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups) (can substitute with sweet potato)
  • 1 cup farro, rinsed (semi-pearled or pearled recommended)
  • 6 cups vegetable broth (low-sodium preferred)
  • 1 can (14.5 oz) diced tomatoes, with their juices
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon balsamic vinegar
  • For garnish (optional): fresh parsley, chopped; grated Parmesan cheese (or nutritional yeast for vegan); a drizzle of good olive oil

Instructions

  1. Prep your vegetables: Dice the onion, carrots, and celery into roughly equal-sized pieces (about ½ inch). Cube the butternut squash into bite-sized chunks. Mince the garlic.
  2. Heat the pot: Place your Dutch oven or large pot over medium heat. Add the olive oil and let it warm for about 30 seconds until it shimmers.
  3. Sauté the aromatics: Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the vegetables start to soften. Add the minced garlic and cook for one more minute.
  4. Add the tomato paste: Push the vegetables to the sides of the pot and add the tomato paste in the center. Let it cook for 2-3 minutes, stirring constantly, until it darkens to a deep brick-red color.
  5. Toast the farro: Add the rinsed farro to the pot and stir for about a minute until it becomes fragrant.
  6. Add the liquids and seasonings: Pour in the vegetable broth, diced tomatoes with their juices, dried thyme, dried rosemary, and smoked paprika. Stir everything together, scraping up any browned bits from the bottom of the pot.
  7. Add the squash: Gently stir in the cubed butternut squash. Bring the soup to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 25 minutes.
  8. Check for doneness: After 25 minutes, remove the lid and test the farro—it should be tender but still have a slight chew. The squash should be easily pierced with a fork but not mushy. If needed, continue simmering uncovered for another 5-10 minutes, adding a splash of water or broth if the soup gets too thick.
  9. Finish with balsamic vinegar: Once everything is cooked to your liking, remove the pot from the heat. Stir in the balsamic vinegar. Taste and adjust salt and pepper as needed.
  10. Serve and garnish: Ladle the soup into bowls. Top with fresh parsley, a sprinkle of Parmesan or nutritional yeast, and a drizzle of good olive oil if desired.

Notes

Don’t skip browning the tomato paste—it adds deep flavor. Season in layers with salt at each stage. Let the soup rest for 15-20 minutes off the heat for best flavor. The soup thickens as it sits; add extra broth when reheating. For gluten-free, substitute farro with quinoa or brown rice.

Nutrition

Keywords: fall vegetable soup, farro soup, one-pot soup, healthy soup, vegetarian soup, butternut squash soup, easy soup recipe

Find it online: https://freshforkful.com/cozy-one-pot-fall-vegetable-soup-with-farro-easy-and-healthy/