This hearty and creamy vegetable soup combines roasted vegetables with aromatic herbs for a comforting, nutrient-packed meal. Paired with crispy, herb-infused croutons, it’s perfect for a cozy lunch or dinner.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 4-6 servings
Ingredients
- For the Soup:
- 1 broccoli, cut into florets
- 1 cauliflower, cut into florets
- 1 zucchini, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 1 clove garlic, minced
- 6 cherry tomatoes, halved
- 3 sticks of celery, sliced
- 1 can (400g) canned beans, drained
- 900ml (4 cups) vegetable broth
- 150ml (2/3 cup) cream
- Olive oil, for roasting
- 1 teaspoon Italian herbs
- Salt and black pepper, to taste
- Fresh parsley and spinach, for garnish
- For the Croutons:
- 3 slices of bread
- Olive oil, for brushing
- 2 garlic cloves, minced
- Fresh dill and parsley, finely chopped
Directions
Prepare the Vegetables:
- Preheat the oven to 180°C (350°F).
- Arrange the broccoli, cauliflower, zucchini, potatoes, onion, garlic, and cherry tomatoes on a baking tray. Drizzle with olive oil, sprinkle with Italian herbs, salt, and pepper, and toss to coat evenly.
- Bake for 30-40 minutes, or until the vegetables are tender and slightly golden.
Prepare the Croutons:
- Place the bread slices on a baking tray and brush both sides with olive oil.
- Bake in the preheated oven at 180°C (350°F) for 10 minutes, or until crispy.
- In a small bowl, mix minced garlic, dill, and parsley. Spread this mixture over the baked bread.
Cook the Soup Base:
- In a large pan, heat sunflower oil over medium heat.
- Sauté chopped onion, zucchini, and celery with salt and black pepper until golden brown, about 5-7 minutes.
Blend the Soup:
- Combine the roasted vegetables, sautéed mixture, canned beans, parsley, and spinach in a blender. Add the vegetable broth and blend until smooth.
Heat and Serve:
- Pour the blended soup back into the pot and heat over medium-low. Stir in the cream and mix well.
- Simmer for 5 minutes, ensuring the soup is heated through.
Serve:
- Ladle the soup into bowls, garnish with fresh parsley, and serve with herb-crusted croutons.
5 Serving Suggestions
- Pair with a fresh garden salad for a light and wholesome meal.
- Top with shredded Parmesan or crumbled feta for added richness.
- Serve alongside grilled cheese sandwiches for a comforting combo.
- Drizzle with truffle oil or balsamic glaze for a gourmet touch.
- Add a dollop of sour cream or Greek yogurt for extra creaminess.
Cooking Tips
- Roast the vegetables evenly by spreading them in a single layer on the baking tray.
- Adjust the soup’s consistency by adding more or less vegetable broth.
- Use stale bread for the croutons for a crunchier texture.
- Blend in batches if your blender is small to avoid spillage.
Nutritional Benefits
- Rich in vitamins C, K, and A from broccoli, cauliflower, and spinach.
- High in fiber and plant-based protein from beans and vegetables.
- Contains healthy fats from olive oil and cream.
Dietary Information
- Vegetarian-friendly
- Can be made vegan by substituting cream with coconut milk or a plant-based alternative.
- Gluten-free if served without croutons or with gluten-free bread.
Nutritional Facts (Per Serving)
- Calories: 180-220
- Protein: 8g
- Fat: 10g
- Carbohydrates: 20g
- Fiber: 5g
- Sodium: 650mg
Storage
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight before reheating.
Why You’ll Love This Recipe
- Packed with wholesome vegetables and bold flavors.
- The creamy texture is comforting and satisfying.
- Herb-crusted croutons add the perfect crunch and flavor.
- Simple to prepare yet elegant enough for entertaining.
Conclusion
This creamy vegetable soup with herb-crusted croutons is a delightful way to enjoy a healthy and flavorful meal. Its rich taste and hearty ingredients make it a go-to dish for both busy weeknights and relaxed weekends. Serve it warm with the freshly baked croutons, and it’s guaranteed to please everyone at the table!
Frequently Asked Questions
- Can I use frozen vegetables for this recipe?
Yes, frozen vegetables can be used but may alter the texture slightly. - How can I make the soup vegan?
Replace the cream with coconut milk or another plant-based alternative. - What other herbs can I use?
Rosemary, thyme, or oregano are excellent substitutes for Italian herbs. - Can I skip roasting the vegetables?
Roasting enhances the flavor but can be skipped for a quicker version. - How do I reheat leftovers?
Reheat gently on the stovetop over low heat, stirring occasionally. - Can I add protein to this soup?
Yes, add cooked chicken, tofu, or chickpeas for additional protein. - What can I use instead of cream?
Use milk, cashew cream, or a dairy-free alternative for a lighter option. - Can I skip the croutons?
Absolutely, but the croutons add a delightful crunch and flavor. - What type of bread works best for croutons?
Use crusty bread like a baguette or sourdough for the best results. - Can I make this soup spicy?
Add a pinch of red chili flakes or cayenne pepper for a spicy kick.