If you’re craving a warm, comforting bowl that feels like a big hug in every spoonful, the Creamy Vegetable Soup with Croutons Recipe is exactly what you need. This soup is a vibrant blend of wholesome vegetables cooked to tender perfection and blended into a silky, luscious base, finished off with crispy homemade croutons that add just the right amount of crunch. It’s a cozy, healthy, and utterly satisfying dish that’s simple enough for a weeknight meal yet special enough to impress guests. Whether you’re new to cooking or a seasoned pro, this Creamy Vegetable Soup with Croutons Recipe invites you to enjoy a nourishing, feel-good experience with every bowl.
Ingredients You’ll Need
Gathering these ingredients is a breeze, yet each one plays an essential role in building the flavor, texture, and color that make this soup irresistible. From the earthy sweetness of carrots and celery to the creaminess brought by your choice of dairy or plant-based milk, every item is a key player.
- 2 tablespoons olive oil: The perfect fat for sautéing that adds subtle fruitiness and helps soften the veggies.
- 1 small onion (diced): Brings a foundational savory sweetness when cooked down.
- 2 cloves garlic (minced): Adds fragrant depth and a pleasant kick.
- 2 carrots (peeled and chopped): Provide natural sweetness and vibrant color.
- 2 celery stalks (chopped): Offer a mild, refreshing crunch and herbal notes.
- 1 medium potato (peeled and diced): Gives creaminess and body to the texture when blended.
- 1 zucchini (diced): Adds moisture and subtle sweetness without overpowering the soup.
- 1/2 cup frozen peas: Pop-in bursts of color and a touch of sweetness added near the end.
- 1/2 teaspoon dried thyme: Brings a delicate herbaceous fragrance that complements the veggies beautifully.
- 1/2 teaspoon salt: Enhances all the natural flavors.
- 1/4 teaspoon black pepper: Adds gentle warmth and balance.
- 4 cups vegetable broth: The flavorful liquid base that brings everything together.
- 1/2 cup heavy cream or coconut milk: Provides a luscious, velvety finish, with the option for dairy-free creaminess.
- Fresh parsley for garnish (optional): Adds a bright, fresh pop of herbal flavor and color.
- For the croutons:
- 2 cups cubed day-old bread: The foundation for crispy, crunchy croutons.
- 2 tablespoons olive oil: Helps the bread cubes become perfectly toasted and golden.
- 1/2 teaspoon garlic powder: Gives a burst of garlicky goodness.
- 1/4 teaspoon dried herbs (thyme or Italian seasoning): Adds complexity and aroma.
- Pinch of salt: Brings out the flavors in the croutons beautifully.
How to Make Creamy Vegetable Soup with Croutons Recipe
Step 1: Sauté the Aromatics and Veggies
Start by warming olive oil in a large pot over medium heat. Toss in the diced onion, minced garlic, carrots, and celery. Sauté for 5 to 6 minutes until these vegetables become fragrant and tender, giving your kitchen an inviting aroma and creating a flavorful base for the soup.
Step 2: Add Main Vegetables and Seasonings
Next, stir in the diced potatoes and zucchini along with the dried thyme, salt, and pepper. Cooking these together for a couple of minutes allows the herbs and seasonings to infuse the vegetables deeply, setting the foundation for that signature flavor everyone will love in this Creamy Vegetable Soup with Croutons Recipe.
Step 3: Simmer in Broth
Pour in the vegetable broth and bring everything to a lively boil. Lower the heat, cover the pot, and let it simmer gently for 15 to 20 minutes. This slow cooking softens the veggies perfectly so they’re tender and ready to be puréed.
Step 4: Add Peas and Blend
Drop in the frozen peas and let them warm through during the last couple of minutes of simmering. Then, remove the soup from heat. Use an immersion blender to puree half the soup right inside the pot for easy texture control. If using a regular blender, carefully blend half of the soup until smooth and mix it back into the pot, creating that perfect balance of creamy and chunky goodness that makes this Creamy Vegetable Soup with Croutons Recipe so comforting.
Step 5: Stir in Cream and Heat Through
Finally, mix in the heavy cream or coconut milk for a silky richness. Warm the soup gently, but don’t let it boil for a beautiful, velvety finish. Your soup is now ready for the star toppings.
Step 6: Prepare the Croutons
Toss the cubed, day-old bread with olive oil, garlic powder, dried herbs, and a pinch of salt. Spread the seasoned cubes evenly on a baking sheet and pop into a 375°F (190°C) oven. Toast for 10 to 12 minutes until golden and crispy, flipping halfway through to ensure every bite is perfectly crunchy—a delightful contrast for this creamy soup.
How to Serve Creamy Vegetable Soup with Croutons Recipe
Garnishes
Sprinkle freshly chopped parsley on top for a fresh burst of color and flavor that brightens every spoonful. If you want to add an extra touch, a drizzle of olive oil or a sprinkle of freshly cracked black pepper can bring the flavors alive even more.
Side Dishes
This soup pairs wonderfully with a simple green salad tossed in lemon vinaigrette for a light, crisp contrast. Crusty bread or a buttered baguette slice is also perfect for soaking up every bit of the creamy goodness.
Creative Ways to Present
Serve the soup in charming mugs or rustic bowls for a cozy feel. Layer croutons just before serving so they stay crunchy, or scatter some inside the bowl before ladling the soup over for an inviting surprise in every bite. For a fun twist, add a sprinkle of shredded cheese or a swirl of pesto on top.
Make Ahead and Storage
Storing Leftovers
Cool the soup completely before transferring it to airtight containers. It keeps well in the refrigerator for up to 3 days, making it easy to enjoy this comforting Creamy Vegetable Soup with Croutons Recipe all week long.
Freezing
If you want to save some for later, freeze the soup without the cream added to maintain the best flavor and texture. When ready to eat, thaw overnight and stir in the cream fresh before reheating. The croutons are best made fresh to keep their crunch.
Reheating
Warm the soup slowly on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or water if it’s too thick and stir in the cream toward the end to restore its silky texture. Serve immediately with freshly toasted croutons for the best experience.
FAQs
Can I use other vegetables instead of those in the recipe?
Absolutely! The Creamy Vegetable Soup with Croutons Recipe is very flexible. Feel free to add or swap vegetables such as corn, green beans, or cauliflower to suit your taste or what you have on hand.
Is it possible to make this soup vegan?
Yes, simply substitute the heavy cream with coconut milk or another plant-based alternative to keep the creamy texture while making the soup fully vegan-friendly.
How can I make my croutons extra crunchy?
Use day-old or slightly stale bread cubes for the best crunch. Make sure the cubes are evenly coated with olive oil and toasted at 375°F for 10-12 minutes, tossing once to brown them evenly on all sides.
Can I prepare the soup entirely in advance?
Yes, you can make the soup up to two days in advance, store it in the refrigerator, and reheat it gently before serving. Prepare the croutons fresh just before serving so they don’t get soggy.
What’s the best way to blend the soup if I don’t have an immersion blender?
Use a regular blender by carefully transferring half the soup in batches, blending until smooth, and returning it to the pot. This helps you control the texture and keeps some chunks for a nice contrast.
Final Thoughts
This Creamy Vegetable Soup with Croutons Recipe has quickly become one of my favorite go-to comfort foods. Its perfect harmony of creamy texture, fresh vegetable flavors, and crispy, garlicky croutons makes each bowl feel like a warm, inviting escape. I truly hope you enjoy making it as much as I do, and that it brings a little more coziness to your kitchen and your table.
Print
Creamy Vegetable Soup with Croutons Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and creamy vegetable soup made with a blend of fresh and frozen vegetables, simmered in savory vegetable broth, and finished with a splash of cream. Topped with homemade garlic-herb croutons, this soup is perfect for cozy meals and offers a healthy, flavorful option for any day.
Ingredients
Soup Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 medium potato, peeled and diced
- 1 zucchini, diced
- 1/2 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream or coconut milk
- Fresh parsley for garnish (optional)
Croutons
- 2 cups cubed day-old bread
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried herbs (thyme or Italian seasoning)
- Pinch of salt
Instructions
- Sauté the base vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, chopped carrots, and celery. Sauté for 5 to 6 minutes until softened and fragrant.
- Add remaining vegetables and seasonings: Stir in diced potatoes, zucchini, dried thyme, salt, and black pepper. Cook for 2 more minutes to combine flavors.
- Simmer the soup: Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes or until all vegetables are tender.
- Add peas and continue simmering: Stir in the frozen peas and simmer for an additional 2 minutes to warm through.
- Blend the soup: Remove the pot from heat. Using an immersion blender, blend part of the soup directly in the pot until smooth but still slightly chunky. Alternatively, carefully transfer half the soup to a blender and puree, then return it to the pot.
- Finish with cream and warm: Stir in the heavy cream or coconut milk. Heat gently over low heat until warmed through, avoiding boiling.
- Prepare the croutons: Preheat the oven to 375°F (190°C). Toss bread cubes with olive oil, garlic powder, dried herbs, and a pinch of salt. Spread evenly on a baking sheet and bake for 10 to 12 minutes, tossing once halfway, until golden and crisp.
- Serve: Ladle the creamy vegetable soup into bowls, top with warm croutons, and garnish with fresh parsley if desired.
Notes
- You can add or substitute other vegetables such as corn, green beans, or cauliflower for variety.
- For a vegan version, use coconut milk or another plant-based cream alternative instead of heavy cream.
- The soup freezes well if you omit the cream; add cream after reheating.
- Day-old bread works best for crisp croutons but fresh bread can be dried in the oven beforehand.
