Roasted Vegetable and Chicken Fall Soup Recipe

July 15, 2025
Anjali Arora Anjali Arora

As the leaves turn and the air gets crisp, I find myself craving more than just pumpkin-flavored everything. I’ve discovered that roasting a few vegetables and savory chicken in the oven before adding them to the soup brings out a smoky sweetness that perfectly captures fall’s cozy essence. It’s a simple change that transforms an everyday dish into something warmly memorable.

This soup isn’t just about comfort—it’s about savoring the fleeting beauty of season’s change. Chopping a handful of hearty ingredients while the aroma of roasting garlic and cumin fills the kitchen turns me right back to childhood memories of autumns spent outdoors. It’s a reminder that the best flavors are often the most straightforward, amplified by those small, intentional touches.

WHY I LOVE THIS RECIPE?

  • I love how the roasted veggies add depth and richness, almost like a smoky embrace with each spoonful.
  • The combination of warm spices and fresh lime brightens the dish, making it perfect for transitional weather.
  • It’s flexible—leftovers make a perfect next-day lunch, even better after a quick reheat.
  • The process feels therapeutic, chopping and roasting, ending with a bubbling, fragrant soup.
  • Simple ingredients come together to create a complex, layered flavor that’s deeply satisfying.

AVOID MY DISASTER (You’re Welcome)

  • FORGOT to roast the veggies—ended up with a watery, flavorless soup. Roast and deepen those flavors.
  • DUMPED in cold broth directly—caused clumping. Sauté the spices first for even seasoning.
  • OVER‑TORCHED the garlic—bitterness took over. Stir constantly and keep the heat moderate.
  • LEFT the tortillas raw in the soup—texture was off. Toast or fry them before adding.

QUICK FIXES THAT SAVE YOUR DAY

  • When the soup is bland, SPLASH in a squeeze of lime and a dash of hot sauce for brightness.
  • PATCH flavor by simmering in a teaspoon of tomato paste for richness.
  • SHIELD over‑cooked garlic with a handful of fresh cilantro or parsley.
  • IF it’s too thin, gently simmer uncovered until bubbly and thickened slightly.
  • SPLASH a bit of chicken broth from the pantry to add moisture and aroma—crackles delight when it hits hot soup.

This fall, let this soup bring a little smoky warmth to your table. The fragrant blend of spices and tender chicken turns a simple meal into a celebration of the season’s fleeting beauty.

It’s a dish that welcomes cozy evenings and brisk mornings alike, with each spoonful offering a reminder of all the small joys that autumn has to offer. Whether you’re sharing it with loved ones or savoring alone, this soup feels like a warm handshake from the season itself.

Roasted Vegetable and Chicken Fall Soup

This hearty soup combines roasted vegetables and tender chicken cooked with warm spices to create a smoky, flavorful broth. The dish features a smooth, comforting texture with a slightly chunky appearance from the roasted ingredients, finished with fresh lime and herbs for brightness.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cloves garlic whole cloves, for roasting
  • 1 pound carrots peeled and chopped
  • 1 pound sweet potatoes peeled and chopped
  • 2 tablespoons olive oil for tossing vegetables
  • 1 pound raw chicken breasts or thighs, skinless
  • 1 teaspoon ground cumin for roasting with vegetables and in soup
  • 6 cups chicken broth low-sodium preferred
  • 1 lime lime juiced, for brightness
  • fresh cilantro cilantro chopped, for garnish
  • salt Salt to taste
  • black pepper Black pepper to taste

Equipment

  • Oven
  • Blender or immersion blender

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the carrots, sweet potatoes, garlic cloves, and a teaspoon of cumin with olive oil and a pinch of salt. Spread the mixture on a baking sheet and roast for 30-35 minutes until vegetables are tender and slightly caramelized.
  2. While the vegetables roast, season the chicken breasts with salt, pepper, and a pinch of cumin. Heat a tablespoon of olive oil in a large pot over medium heat, then add the chicken. Sear for 4-5 minutes per side until golden and cooked through. Remove and set aside to rest.
  3. Once the roasted vegetables are done, transfer them to a blender along with the roasted garlic. Add a cup of chicken broth and blend until smooth—this creates a rich, smoky base.
  4. Pour the blended mixture into the pot with the remaining chicken broth, stirring to combine. Bring the soup to a gentle simmer over medium heat, allowing the flavors to meld for 10 minutes.
  5. While the soup simmers, chop the rested chicken into bite-sized pieces. Add the chicken to the soup, allowing it to reheat and absorb flavors for another 5 minutes.
  6. Squeeze in the fresh lime juice, stir well, and taste. Adjust seasoning with additional salt or pepper if needed, and sprinkle with chopped cilantro for freshness before serving.

Notes

For extra smoky flavor, you can char the vegetables slightly in the oven. Leftover soup can be stored in the refrigerator for up to 3 days and reheated well.

There’s something truly grounding about comforting food that captures the spirit of fall. This chicken tortilla soup, with its smoky undertones and vibrant spices, feels especially fitting as the days grow shorter and colder. It’s a reminder to slow down and appreciate the simple pleasures of seasonal ingredients.

Enjoy this dish as a humble yet flavorful celebration of autumn’s bounty. It pairs well with a crackling fire and good company, or quiet moments when you want to indulge in the warm, inviting aromas of fall’s best flavors. Sometimes, that’s exactly what you need to mark the season’s passage.

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