Description
Creamy vegetable soup with croutons is a comforting, hearty dish made with a medley of fresh vegetables simmered in a creamy, savory broth. Topped with crisp, golden croutons, this soup is perfect for chilly days and makes a satisfying lunch or light dinner.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 medium potato, peeled and diced
- ½ cup green beans, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- ½ cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon butter (optional, for richness)
For Croutons
- 2 cups cubed crusty bread
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent, building the flavor base for the soup.
- Add Garlic and Vegetables: Stir in minced garlic, diced carrots, and celery. Cook for an additional 5 minutes to soften the vegetables and release their aroma.
- Add Remaining Vegetables and Broth: Add chopped zucchini, diced potato, and chopped green beans into the pot. Pour in the vegetable broth, then season with dried thyme, salt, and black pepper. Bring the mixture to a boil.
- Simmer Soup: Reduce the heat and let the soup simmer gently for 15 to 20 minutes, or until all the vegetables are tender and flavors meld together.
- Add Cream and Peas: Stir in the heavy cream, frozen peas, butter if using, and freshly chopped parsley. Let the soup simmer for another 5 minutes to warm through and combine the creamy texture.
- Prepare Croutons: While the soup simmers, toss the cubed crusty bread with olive oil, garlic powder, and salt. Spread evenly on a baking sheet and bake in a preheated oven at 375°F (190°C) for 10 to 12 minutes, or until the croutons turn golden and crispy.
- Final Seasoning: Taste the soup and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle the hot creamy vegetable soup into bowls and top each serving with a handful of freshly baked croutons. Enjoy your comforting and hearty meal!
Notes
- For a lighter version, substitute heavy cream with milk or a non-dairy alternative like almond or oat milk.
- For a thicker soup texture, blend half of the soup before adding peas and cream.
- Croutons can be made ahead of time and stored in an airtight container for up to 3 days.
