There’s nothing quite as satisfying as a warm, creamy vegetable soup on a chilly day. This recipe combines the freshness of seasonal vegetables with the richness of cream, all topped with homemade aromatic croutons that add texture and bursts of flavor. Whether you’re looking for a cozy meal or a starter for a larger dinner, this soup will keep your guests engaged with every spoonful.
Let’s walk through this exclusive recipe that not only delivers a flavorful soup but also adds a crunch with herb-infused croutons!
Ingredients:
For the Creamy Vegetable Soup:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 medium zucchini, chopped
- 1 medium potato, peeled and diced
- 1 cup broccoli florets
- 4 cups vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 bay leaf
- Fresh parsley for garnish (optional)
For the Aromatic Croutons:
- 4 slices of crusty bread (like a baguette or ciabatta), cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and pepper to taste
Step 1: Prepare the Soup Base
- Sauté the Aromatics:
In a large pot, heat the olive oil and butter over medium heat. Add the chopped onions and garlic, sautéing until they are soft and fragrant, about 3-4 minutes. - Add the Vegetables:
Stir in the carrots, celery, zucchini, potato, and broccoli florets. Cook for another 5-7 minutes until the vegetables start to soften. - Season and Simmer:
Add the thyme, basil, salt, pepper, and bay leaf. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover. Let the soup simmer for 20-25 minutes, until all the vegetables are tender.