Description
This delicious Creamy Vegetable Soup with Croutons is a hearty, comforting dish perfect for any season. Packed with wholesome vegetables like carrots, celery, zucchini, green beans, and spinach or kale, the soup is blended to a smooth, creamy texture and enhanced with herbs like thyme and basil. Homemade garlic and herb croutons add a delightful crunch, making this soup a perfect light lunch or cozy dinner option.
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 Ingredients
- 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 the oven to 375°F (190°C). Cut the bread into cubes and toss with olive oil, garlic powder, oregano, salt, and pepper. Spread evenly on a baking sheet and bake for 10-15 minutes until golden and crispy. Remove and set aside.
- Cook the Vegetables: In a large pot over medium heat, warm 2 tablespoons of olive oil. Add chopped onion, diced carrots, and chopped celery. Sauté for 5-7 minutes until softened. Add minced garlic and cook an additional minute until fragrant.
- Add the Broth and Potatoes: Add diced potato, chopped zucchini, and green beans to the pot. Pour in the vegetable broth and stir in dried thyme and basil. Season with salt and black pepper. Bring to a simmer and cook for 20-25 minutes, or until vegetables are tender.
- Make it Creamy: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, transfer half the soup to a blender, puree, and return it to the pot. You can leave some chunks if you prefer texture.
- Add Milk or Cream: Stir in milk or heavy cream for a richer texture along with the optional spinach or kale. Cook for an additional 5 minutes until the greens are wilted and the soup is heated through.
- Serve: Ladle the creamy vegetable soup into bowls and top with homemade croutons. Garnish with fresh parsley. Serve hot and enjoy this comforting meal!
Notes
- You can substitute milk with heavy cream or a plant-based milk for a different flavor or dietary needs.
- Leave some vegetable chunks unblended for added texture if preferred.
- Use stale bread for croutons to get extra crispiness.
- Add extra herbs or spices like rosemary or paprika to vary the flavor.
- For a vegan version, substitute milk with coconut or almond milk and ensure bread is vegan-friendly.
