Description
This Creamy Vegetable Soup is a wholesome and hearty meal loaded with fresh vegetables, creamy goodness, and topped with crispy homemade croutons. Perfect for chilly days, this comforting soup is healthy, delicious, and satisfying!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 large potato, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, chopped
- 4 cups vegetable broth (low-sodium)
- 1 cup milk (or heavy cream for a richer version)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and black pepper, to taste
- 1 cup spinach or kale (optional, for added greens)
- Fresh parsley, chopped (for garnish)
For the Croutons:
- 4 slices of bread (sourdough or your choice)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Prepare the Croutons: Preheat your oven to 375°F (190°C). Cut the bread into cubes. Toss the bread cubes with olive oil, garlic powder, oregano, salt, and pepper. Spread them out on a baking sheet and bake for 10-15 minutes, or until golden and crispy. Set aside.
- Cook the Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften. Add the garlic and cook for an additional 1 minute until fragrant.
- Add the Broth and Potatoes: Add the diced potato, zucchini, and green beans to the pot. Pour in the vegetable broth, and stir in the thyme and basil. Season with salt and pepper. Bring the soup to a simmer and cook for 20-25 minutes, or until the vegetables are tender.
- Make it Creamy: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer half of the soup to a blender, puree, and return it to the pot. (You can leave some chunks for texture if preferred.)
- Add Milk or Cream: Stir in the milk (or cream for a richer texture) and the spinach or kale (if using). Cook for another 5 minutes until the greens wilt and the soup is heated through.
- Serve: Ladle the creamy soup into bowls, top with homemade croutons, and garnish with fresh parsley. Serve hot and enjoy!
Notes
- You can customize this soup with any vegetables you have on hand. Leeks, bell peppers, or peas work great as substitutions.
- For a vegan version, use coconut milk or almond milk instead of dairy.
- The soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 of the recipe)
- Calories: 230
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg