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Instructions
1. Prepare the Soup:
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In a large pot, heat a drizzle of olive oil over medium heat. Sauté the onion and garlic until soft and fragrant (about 3 minutes).
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Add the carrots, celery, and potatoes. Stir and cook for another 5 minutes.
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Season with salt, black pepper, red pepper flakes, oregano, and nutmeg. Add the thyme or rosemary sprigs.
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Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender.
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Stir in the frozen peas and cook for an additional 3 minutes.
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Remove the herb sprigs. Using an immersion blender, partially blend the soup for a creamy yet textured consistency (or leave it chunky if preferred).
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Turn off the heat and stir in the cream. Adjust seasoning if needed.
2. Make the Croutons:
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Preheat the oven to 180°C (350°F).
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Toss the bread cubes with olive oil, garlic powder, oregano, red pepper flakes, Parmesan, and salt.
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Spread on a baking sheet and bake for 10-12 minutes, tossing halfway, until golden and crisp.
3. Serve:
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Ladle the hot soup into bowls and top with the aromatic croutons.
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Garnish with extra Parmesan, a drizzle of truffle oil, or fresh herbs if desired.
Serving Suggestions
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Pair with a slice of crusty bread or a light green salad.
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For extra richness, swirl in a spoonful of pesto or a dollop of sour cream.
Tips & Variations
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Gluten-Free: Use gluten-free bread for the croutons.
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Vegan Option: Substitute cream with coconut milk and omit Parmesan or use nutritional yeast.
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Extra Protein: Add white beans or shredded chicken for a heartier version.
Why You’ll Love It
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Comforting & Nutritious: Loaded with veggies and creamy goodness.
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Easy to Customize: Swap vegetables based on seasonality.
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Restaurant-Worthy Croutons: Far superior to store-bought!
This Creamy Vegetable Soup with Aromatic Croutons is a bowl of warmth and flavor, perfect for cozy nights in. Simple, satisfying, and endlessly adaptable—it’s comfort food at its best!
Enjoy! �🍲
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