This Creamy Vegetable Soup is a delicious, nutritious, and comforting dish made with fresh vegetables, herbs, and a touch of cream. Paired with crispy herb toasts, it’s perfect for a light lunch or dinner. This soup is easy to prepare and packed with flavor, making it a great go-to recipe for any season.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4–6
Ingredients
For the Soup:
- Onion: 1, chopped
- Olive Oil: For frying
- Carrot: 1, diced
- Red Bell Pepper: 1, diced
- Zucchini: 2, diced
- Potatoes: 2, peeled and diced
- Water: Enough to cover vegetables
- Salt & Black Pepper: To taste
- Garlic: 2 cloves, minced
- Fresh Dill: Chopped (optional)
- Fresh Parsley: Chopped (optional)
- Cream (20% Fat): 100 ml
For the Herb Toasts:
- Bread: 3 slices
- Olive Oil: For brushing
- Salt & Black Pepper: To taste
- Fresh Parsley: Chopped
Directions
Prepare the Base Vegetables
- In a large pot over medium heat, add olive oil and sauté the chopped onion until softened.
- Add the diced carrot and cook for 3 minutes, stirring occasionally.
- Stir in the diced red bell pepper and zucchini, cooking for another 3 minutes.
Add Potatoes and Simmer
- Add the diced potatoes to the pot and pour in enough water to cover the vegetables.
- Bring to a boil, then cover and simmer for 15 minutes, or until the vegetables are tender.
Prepare Herb Toasts
- Preheat the oven to 180°C (350°F).
- Place bread slices on a baking sheet. Brush each slice with olive oil and season with salt, black pepper, and chopped parsley.
- Bake for 10 minutes or until golden and crispy. Set aside.
Finish the Soup
- Add the minced garlic, dill, and parsley to the soup. Stir and cook for 2 minutes.
- Remove the pot from heat and blend the soup until smooth using an immersion blender.
- Return the soup to the stove, stir in the cream, and heat gently until it just begins to boil.
Serve and Garnish
- Pour the creamy soup into bowls, garnish with extra parsley if desired, and serve with the herb toasts on the side.
Serving Suggestions
- Drizzle with olive oil and freshly cracked black pepper for added flavor.
- Add a dollop of sour cream or Greek yogurt for extra creaminess.
- Pair with a side of green salad for a light meal.
- Sprinkle grated Parmesan or croutons on top for added texture.
- Serve with freshly baked bread or garlic knots for a hearty accompaniment.
Cooking Tips
- Use a vegetable broth instead of water for added flavor.
- For a vegan version, substitute the cream with coconut milk or plant-based cream.
- If you prefer a chunky soup, blend only half of the mixture and leave some vegetable pieces whole.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, let the soup cool completely, then store it in a freezer-safe container for up to 3 months.
Nutritional Benefits
- Zucchini & Carrots: Rich in fiber, vitamins A & C.
- Potatoes: Provide energy and are a good source of potassium.
- Bell Peppers: High in antioxidants and vitamin C.
- Olive Oil: Contains heart-healthy fats.
Dietary Information
- Vegetarian-friendly
- Can be made vegan by using dairy-free cream or coconut milk
- Can be made gluten-free by using gluten-free bread for the toasts
Nutritional Facts (Per Serving, Approx.):
- Calories: 180 kcal
- Protein: 5g
- Carbohydrates: 25g
- Fat: 7g
- Fiber: 4g
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw and reheat before serving.
- Reheat: Warm on the stovetop over low heat or in the microwave, stirring occasionally.
Why You’ll Love This Recipe
- Simple & quick – Ready in just 35 minutes!
- Healthy & nutritious – Packed with fresh veggies.
- Customizable – Easily adaptable to dietary needs.
- Perfect comfort food – Creamy, warm, and satisfying.
- Great for meal prep – Stores well for easy lunches or dinners.
Conclusion
This Creamy Vegetable Soup with Herb Toasts is a wholesome, comforting dish that’s full of flavor and easy to make. Whether enjoyed as a light meal or paired with a hearty side, it’s a delicious way to enjoy fresh vegetables in a creamy, velvety soup. Try it today for a warm and satisfying meal!
Frequently Asked Questions
- Can I make this soup without cream? Yes! Use coconut milk, almond milk, or leave it out for a lighter version.
- How do I make the soup thicker? Add an extra potato or reduce the liquid slightly before blending.
- Can I add protein to this soup? Yes, add shredded chicken, cooked beans, or tofu for extra protein.
- What’s the best way to blend the soup? Use an immersion blender for easy blending or a stand blender for a smoother texture.
- Can I make this spicy? Add a pinch of red pepper flakes or cayenne for heat.
- Can I use frozen vegetables? Yes! Frozen zucchini, bell peppers, and carrots work well.
- How can I make this more filling? Serve with rice, quinoa, or add lentils for extra substance.
- Is this soup good for kids? Yes! It’s mild and creamy, making it kid-friendly.
- Can I use different herbs? Absolutely! Try basil, thyme, or rosemary for different flavors.
- How do I reheat the soup without curdling the cream? Heat it gently on low, stirring frequently.