Description

Warm, creamy, and bursting with fresh vegetable flavors, Hearty Vegetable Soup with Homemade Croutons is the ultimate comfort dish. Pairing nutrient-packed veggies with golden, crispy croutons, this soup is perfect for cozy family meals or meal prepping. It’s a delightful combination of taste, texture, and wholesome goodness.

Ingredients

For the Soup:

1 red onion, finely chopped
Olive oil (for cooking)
3 sticks celery, chopped
2 small carrots, chopped
2 potatoes, peeled and diced
2 sweet potatoes, peeled and diced
1.2 liters (6 cups) water
1 liter (5 cups) vegetable broth
1 broccoli, cut into florets
1 zucchini, diced
Salt and black pepper to taste
300 ml (1 cup) cream

For the Croutons:

3 slices of bread, cut into cubes
Olive oil (for tossing)
Salt (to taste)
Dried garlic (to taste)
Italian herbs (to taste)

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Instructions

1. Prepare the Vegetables

Heat a splash of olive oil in a large pot over medium heat.
Add the red onion and sauté until translucent.
Stir in the chopped celery and carrots. Cook for about 5 minutes until softened.

2. Add the Potatoes

Add the diced potatoes and sweet potatoes to the pot.
Pour in the water and vegetable broth, then stir to combine.
Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.

3. Add Remaining Vegetables

Stir in the broccoli florets and diced zucchini.
Season with salt and black pepper to taste.
Let the soup simmer for another 10 minutes, or until all the vegetables are tender.

4. Blend the Soup

Use an immersion blender to puree the soup until smooth. Alternatively, use a standard blender in batches.
Stir in the cream and adjust the seasoning as needed. Keep the soup warm on low heat.

5. Prepare the Croutons

Preheat the oven to 180°C (350°F).
Toss the bread cubes with olive oil, salt, dried garlic, and Italian herbs.
Spread the bread cubes on a baking sheet and bake for 10–15 minutes, or until golden and crispy.

6. Serve

Ladle the soup into bowls.
Top with homemade croutons and serve hot.

Notes

Make it Vegan: Replace cream with coconut milk for a dairy-free option.
Custom Vegetables: Add spinach, kale, or cauliflower for more variety.
Storage Tip: Store soup and croutons separately to maintain the croutons’ crunch.
Batch Cooking: Double the recipe and freeze extra portions (without the cream) for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: Comfort Food