Creamy Vegetable Soup with Aromatic Croutons

Ingredients

For the Soup:

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 3 stalks celery, chopped
  • 2 potatoes, peeled and diced
  • 350 grams frozen peas
  • Salt and black pepper, to taste
  • Red pepper flakes, to taste (optional)
  • Oregano, to taste
  • A pinch of nutmeg
  • Fresh thyme or rosemary, a few sprigs
  • Vegetable broth, enough to cover the vegetables
  • 120 ml (1/2 cup) low-fat cream

For Aromatic Croutons:

  • 2 slices of bread, cubed
  • Olive oil
  • Salt, to taste
  • Dried garlic, to taste
  • Grated Parmesan cheese
  • Red pepper flakes, to taste
  • Oregano, to taste

Preparation Time:

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes

Cooking Instructions:

Preparing the Soup:

  1. Heat the Base: In a large pot, add a splash of olive oil and heat over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
  2. Add the Vegetables: Add the diced carrots, chopped celery, and diced potatoes to the pot. Stir to combine with the onion and garlic.
  3. Season the Soup: Sprinkle in salt, black pepper, red pepper flakes (if using), oregano, and nutmeg. Add fresh thyme or rosemary. Stir to distribute the seasonings evenly.
  4. Cook the Vegetables: Pour enough vegetable broth to cover the vegetables. Bring to a simmer, cover, and cook on low heat until the potatoes are tender, about 20 minutes.
  5. Blend the Soup: Once the vegetables are tender, use an immersion blender to puree the soup to your desired consistency. For a chunkier texture, blend only part of the soup and mix it back with the chunkier parts.
  6. Finish with Cream: Turn off the heat and stir in the cream until well combined. Adjust seasoning if necessary.

Making the Croutons:

  1. Preheat the Oven: Set your oven to 180°C (350°F).
  2. Prepare the Bread: Place the cubed bread on a baking sheet. Drizzle with olive oil and sprinkle with salt, dried garlic, grated Parmesan cheese, red pepper flakes, and oregano. Toss to coat evenly.
  3. Bake the Croutons: Spread the seasoned bread cubes in a single layer. Bake until golden and crispy, about 10 minutes. Shake the pan halfway through baking for even crisping.

Serving Suggestions:

  • Serve the soup hot, garnished with aromatic croutons. For extra luxury, drizzle with a little truffle oil or sprinkle with additional grated Parmesan.
  • Pair with crusty bread or a light salad for a complete meal.

Cooking Tips:

  • Vegetable Consistency: For a texture-rich soup, blend only part of the soup and mix it with the chunkier parts.
  • Croutons: Use day-old bread for better crispiness.

Nutritional Benefits:

  • This soup is rich in vitamins and minerals from the variety of vegetables. The cream adds indulgence and calcium, while peas provide plant-based protein and fiber, making the dish filling and nutritious.

Dietary Information:

  • Vegan Adaptation: Replace the cream with coconut milk or a plant-based cream alternative. Use vegan cheese for the croutons.
  • Gluten-Free: Ensure the bread used for croutons is gluten-free if necessary.

Why You’ll Love This Recipe:

  • Offers a blend of nutrition, comfort, and taste.
  • Versatile with seasonal vegetables and customizable for dietary needs.
  • Homemade croutons add delightful crunch and flavor.

Conclusion:

This creamy vegetable soup topped with homemade aromatic croutons provides a comforting and nourishing meal. Simple yet sophisticated, it’s perfect for cozy evenings and can become a staple in your recipe collection.

Enjoy the rich flavors and the warmth this soup brings to your table!