Description
This Creamy Vegetable Soup with Croutons is a comforting and nutritious dish packed with fresh vegetables and aromatic herbs, blended to a smooth, creamy texture. Enhanced with homemade herbed croutons, this soup is perfect for a cozy meal any time of year.
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
- 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, substitute milk with heavy cream.
- Use low-sodium vegetable broth to control the salt content.
- You can leave some vegetable chunks unblended for added texture.
- Spinach or kale is optional but adds a nutritious green boost.
- Croutons can be stored separately for up to 2 days in an airtight container.
- Make sure to stir the soup after adding milk or cream to prevent curdling.
