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
Scale
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.
