Description
A comforting and creamy vegetable soup packed with nutritious veggies, blended until smooth and topped with crispy homemade croutons. Perfect for a cozy meal any day.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium potato, peeled and chopped
- 1 small zucchini, chopped
- 1 cup cauliflower florets
- 4 cups vegetable broth
- 1 cup whole milk or plant-based milk
- ½ cup heavy cream or coconut cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Croutons
- 2 cups day-old bread cubes
- 2 tablespoons butter or olive oil (for croutons)
- ¼ cup grated Parmesan cheese (optional)
Garnish
- Fresh parsley
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
- Add Vegetables: Stir in the carrots, celery, potato, zucchini, and cauliflower. Cook for 5 minutes, stirring occasionally to soften the vegetables.
- Simmer Soup: Pour in the vegetable broth, then add dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes until all vegetables are tender.
- Blend Soup: Use an immersion blender to puree the soup until smooth directly in the pot. Alternatively, blend in batches using a regular blender and return to the pot.
- Add Creaminess: Stir in the milk and cream, then simmer for another 5 minutes to warm through and meld flavors.
- Prepare Croutons: Toss the bread cubes with butter or olive oil. Spread on a baking sheet and bake at 375°F (190°C) for 10 to 12 minutes, turning halfway through, until golden and crisp.
- Serve: Ladle the soup into bowls, top with crunchy croutons, sprinkle with grated Parmesan if using, and garnish with fresh parsley. Enjoy warm.
Notes
- For a dairy-free version, substitute whole milk and heavy cream with plant-based milk and coconut cream.
- Add fresh spinach or peas during simmering for extra color and nutrients.
- Croutons can be made ahead and stored in an airtight container to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 35mg
