Creamy Vegetable Soup with Herb Toasts

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:

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.