Description
A comforting and creamy vegetable soup made with a blend of fresh vegetables sautéed and simmered in broth, then pureed to a velvety consistency. Finished with heavy cream for richness and topped with crunchy homemade or store-bought croutons and Parmesan cheese for an irresistible texture and flavor contrast.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 1 small zucchini, diced
- 1 cup frozen green beans (optional)
- 1 cup fresh spinach (optional)
Liquids & Dairy
- 1 tablespoon olive oil (for sautéing)
- 4 cups vegetable broth (or chicken broth for non-vegetarian version)
- 1/2 cup heavy cream
- 1 teaspoon lemon juice (optional)
Seasonings
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt, to taste
- Black pepper, to taste
Toppings
- 1-2 cups homemade or store-bought croutons
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Then add the minced garlic, carrots, celery, and potatoes, cooking for an additional 5 minutes while stirring occasionally to release their flavors.
- Add the Broth and Seasonings: Pour in the vegetable broth, then add the bay leaves, thyme, and salt. Stir everything well, bring the soup to a boil, then reduce the heat and let it simmer gently for 15-20 minutes, or until all the vegetables are tender and cooked through.
- Blend the Soup: Remove and discard the bay leaves. Using an immersion blender, puree the soup directly in the pot until it achieves a smooth, creamy texture. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree it until smooth.
- Add Cream and Final Seasoning: Stir in the heavy cream and keep the soup on low heat for an additional 5 minutes to warm through fully. Taste the soup and adjust the salt and pepper as needed. Add a teaspoon of lemon juice if you want a bright fresh note.
- Prepare the Croutons: While the soup simmers, toast small bread cubes in a pan with a little olive oil, garlic powder, and salt until golden and crispy. Alternatively, use store-bought croutons for convenience.
- Serve: Ladle the creamy vegetable soup into bowls. Top generously with the crunchy croutons and sprinkle with grated Parmesan cheese, if desired. Serve immediately for the best flavor and texture.
Notes
- You can substitute heavy cream with coconut milk or a non-dairy cream for a dairy-free version.
- Add frozen green beans or fresh spinach for extra nutrients and color.
- For a non-vegetarian version, chicken broth can be used instead of vegetable broth.
- Adjust the thickness by adding more broth or cream as preferred.
- Make croutons ahead and store in an airtight container to keep them crispy.
