Description
This Creamy Vegetable Soup with Croutons is a comforting and nutritious dish perfect for any season. Made from a blend of fresh vegetables and aromatic herbs, it’s pureed to a smooth, creamy texture and enriched with milk or cream. The soup is complemented by crunchy homemade herb-seasoned croutons baked to golden perfection. Ideal for a light lunch or a cozy dinner, this recipe is easy to prepare and packed with wholesome flavors.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 large potato, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 4 cups vegetable broth (low-sodium)
- 1 cup milk (or heavy cream for a richer version)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and black pepper, to taste
- 1 cup spinach or kale (optional, for added greens)
- Fresh parsley, chopped (for garnish)
Croutons Ingredients
- 4 slices of bread (sourdough or your choice)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Prepare the Croutons: Preheat your oven to 375°F (190°C). Cut the bread into cubes. Toss the bread cubes with olive oil, garlic powder, oregano, salt, and pepper. Spread them out on a baking sheet and bake for 10-15 minutes, or until golden and crispy. Set aside.
- Cook the Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften. Add the garlic and cook for an additional 1 minute until fragrant.
- Add the Broth and Potatoes: Add the diced potato, zucchini, and green beans to the pot. Pour in the vegetable broth, and stir in the thyme and basil. Season with salt and pepper. Bring the soup to a simmer and cook for 20-25 minutes, or until the vegetables are tender.
- Make it Creamy: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer half of the soup to a blender, puree, and return it to the pot. You can leave some chunks for texture if preferred.
- Add Milk or Cream: Stir in the milk (or cream for a richer texture) and the spinach or kale (if using). Cook for another 5 minutes until the greens wilt and the soup is heated through.
- Serve: Ladle the creamy soup into bowls, top with homemade croutons, and garnish with fresh parsley. Serve hot and enjoy!
Notes
- For a richer soup, use heavy cream instead of milk.
- You can substitute fresh herbs for dried if desired, adjusting quantities accordingly.
- To make croutons gluten-free, use gluten-free bread.
- If you prefer a chunkier soup, blend only half and keep the rest chunky.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
