This creamy vegetable soup is comforting, flavorful, and packed with nutritious vegetables. Topped with crispy, spiced croutons, it’s a wholesome dish perfect for any time of the year.
Preparation Time
- Active Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Ingredients
For the Soup:
- Onion: 1, diced
- Carrot: 1, peeled and sliced
- Zucchini: 2, chopped
- Potatoes: 3, peeled and diced
- Red Pepper: 1, chopped
- Salt: To taste
- Black Pepper: To taste
- Water: Enough to cover the vegetables
- Cream: 150 ml (½ cup + 2 tbsp)
- Parsley: For garnish
For the Croutons:
- Bread: 3 slices, cubed
- Sunflower Oil: 2–3 tbsp
- Salt: To taste
- Black Pepper: To taste
- Dried Garlic: To taste
- Red Pepper Powder: To taste
- Favorite Spices: To taste
Directions
1. Prepare the Vegetables
- Dice the onion, slice the carrot, and chop the zucchini, potatoes, and red pepper.
2. Cook the Vegetables
- Place all the chopped vegetables in a large pot.
- Season with salt and black pepper to taste.
- Cover the vegetables with water and bring to a boil.
- Reduce the heat, cover with a lid, and let it simmer for 20 minutes, or until the vegetables are tender.
3. Make the Croutons
- Cube the bread slices and place them in a mixing bowl.
- Drizzle with sunflower oil and season with salt, black pepper, dried garlic, red pepper powder, and your favorite spices.
- Toss well to coat the bread evenly.
- Heat a skillet over medium heat and fry the bread cubes until golden brown and crispy. Set aside.
4. Blend the Soup
- Once the vegetables are cooked, use an immersion blender or a countertop blender to puree the soup until smooth.
5. Add Cream
- Return the blended soup to the stove over low heat.
- Stir in the cream and bring the soup to a gentle boil.
6. Garnish and Serve
- Ladle the soup into bowls, top with crispy croutons, and garnish with chopped parsley.
Serving Suggestions
- Serve with a side of fresh crusty bread or a grilled cheese sandwich.
- Add a dollop of sour cream or Greek yogurt for extra creaminess.
- Pair with a light salad for a complete meal.
- Drizzle with olive oil or chili oil for a touch of richness.
- Sprinkle with grated Parmesan cheese for added flavor.
Cooking Tips
- Adjust the consistency by adding more or less water when blending.
- For added flavor, sauté the onion and carrot in a bit of oil before adding other vegetables.
- Use vegetable stock instead of water for a richer soup.
- Customize the spices in the croutons to suit your taste.
- Double the crouton recipe—they’re great as a snack too!
Nutritional Benefits
- Vegetables: High in vitamins, minerals, and antioxidants.
- Cream: Adds a rich source of calcium and healthy fats.
- Homemade Croutons: A delicious, lower-sodium alternative to store-bought ones.
Dietary Information
- Vegetarian-Friendly: Made without meat or meat-based broth.
- Customizable: Use plant-based cream for a vegan option.
- Nut-Free: Safe for those with nut allergies.
Nutritional Facts (Per Serving, Without Croutons)
- Calories: 140
- Protein: 3 g
- Fat: 5 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Sugar: 5 g
Storage
- Refrigerator: Store soup in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months; thaw in the refrigerator and reheat before serving.
- Croutons: Store in an airtight container at room temperature for up to 1 week.
Why You’ll Love This Recipe
- Creamy and Comforting: Perfect for chilly days or as a light dinner.
- Healthy and Nutritious: Packed with fresh vegetables and wholesome ingredients.
- Customizable: Easy to adapt with your favorite vegetables or spices.
- Homemade Croutons: Add a delightful crunch to the smooth soup.
- Simple and Quick: Ready in under an hour with minimal effort.
Conclusion
This Creamy Vegetable Soup with Homemade Croutons is a perfect blend of hearty and healthy. Its smooth texture, fresh flavors, and crispy toppings make it a crowd-pleaser for any meal. Try it today and enjoy a warm, satisfying bowl of goodness!
Frequently Asked Questions
- Can I make this soup vegan? Yes, replace the cream with coconut cream or a plant-based alternative.
- What other vegetables can I use? Add broccoli, cauliflower, or celery for variety.
- Can I skip the cream? Yes, use milk or leave it out for a lighter soup.
- How do I thicken the soup? Use less water when cooking the vegetables or add a boiled potato before blending.
- Can I bake the croutons instead of frying? Yes, bake at 180°C (350°F) for 10–15 minutes, flipping halfway.
- How long does this soup last? It stays fresh in the fridge for up to 3 days.
- Can I freeze this soup? Yes, but avoid adding the cream until reheating for the best texture.
- What if I don’t have a blender? Use a potato masher for a chunkier texture.
- Can I add protein? Yes, stir in cooked chicken or chickpeas for extra protein.
- How do I make it spicier? Add a pinch of chili flakes or cayenne pepper to the soup