Description
This Creamy Vegetable Soup with Croutons is a hearty and comforting bowl of goodness that’s packed with fresh vegetables and a velvety smooth texture. It’s the perfect meal for chilly days, full of flavor and rich creaminess. Topped with crispy croutons for a satisfying crunch, this soup is not only delicious but also easy to make, healthy, and perfect for the whole family!
Ingredients
- Olive Oil: 1 tablespoon (for sautéing)
- Onion: 1 medium onion, diced
- Garlic: 3 cloves garlic, minced
- Carrots: 2 medium carrots, peeled and chopped
- Celery: 2 celery stalks, chopped
- Potatoes: 2 medium potatoes, peeled and diced
- Zucchini: 1 small zucchini, diced
- Vegetable Broth: 4 cups (or chicken broth for non-vegetarian version)
- Heavy Cream: 1/2 cup (for creaminess)
- Bay Leaves: 2 bay leaves
- Thyme: 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt: To taste
- Black Pepper: To taste
- Frozen Green Beans: 1 cup (optional)
- Fresh Spinach: 1 cup (optional, for added greens)
- Parmesan Cheese: 1/4 cup grated (optional for extra flavor)
- Croutons: 1-2 cups homemade or store-bought (for topping)
- Lemon Juice: 1 teaspoon (optional, for added freshness)
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic, carrots, celery, and potatoes, and cook for an additional 5 minutes, stirring occasionally.
- Add the Broth and Seasonings: Pour in the vegetable broth, adding the bay leaves, thyme, and salt. Stir well, then bring the soup to a boil. Reduce the heat and let it simmer for 15-20 minutes or until the vegetables are tender.
- Blend the Soup: Once the vegetables are soft, remove the bay leaves. Use an immersion blender to puree the soup until it reaches a smooth, creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a blender.
- Add Cream and Final Seasoning: Stir in the heavy cream and cook for an additional 5 minutes over low heat. Taste and adjust seasoning with salt and pepper, and add a squeeze of lemon juice for freshness, if desired.
- Prepare the Croutons: While the soup is simmering, prepare the croutons by toasting small cubes of bread in a pan with a little olive oil, garlic powder, and salt until golden brown and crispy, or simply use store-bought croutons.
- Serve: Ladle the creamy soup into bowls and top with freshly made croutons and grated Parmesan cheese (if using). Serve immediately and enjoy!
Notes
- ou can easily customize this soup by adding other vegetables like broccoli, corn, or peas for a twist.
- To make it vegan, substitute the heavy cream with coconut cream or cashew cream and skip the cheese and croutons.
- For extra flavor, you can sauté the vegetables with a teaspoon of dried oregano or basil.
- The soup can be made ahead and stored in the fridge for up to 3 days or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Vegetarian, Comfort Food
- Method: Stovetop
- Cuisine: American, Vegetarian