Creamy Vegetable Soup with Croutons

“A velvety, flavorful vegetable soup topped with crispy croutons for the ultimate comfort food experience.”

This Creamy Vegetable Soup is hearty, nutritious, and incredibly satisfying. The crunchy croutons add the perfect contrast to the silky soup, making it a delightful meal for any occasion.

INGREDIENTS:

For the Soup:

2 tablespoons olive oil or butter

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

2 medium potatoes, peeled and diced

1 small head of broccoli, chopped

4 cups vegetable broth (or chicken broth)

1 cup heavy cream (or coconut milk for a dairy-free option)

1/2 teaspoon dried thyme

Salt and black pepper, to taste

For the Croutons:

4 slices of bread, cut into cubes

2 tablespoons olive oil or melted butter

1/2 teaspoon garlic powder

1/2 teaspoon dried parsley (optional)

Salt and pepper, to taste

DIRECTIONS:

Step 1: Prepare the Croutons

Preheat your oven to 375°F (190°C).

Toss the bread cubes with olive oil, garlic powder, parsley, salt, and pepper in a mixing bowl.

Spread the seasoned bread cubes in a single layer on a baking sheet.

Bake for 10–12 minutes, tossing halfway through, until golden and crispy. Set aside to cool.

Step 2: Sauté the Vegetables

In a large pot, heat the olive oil or butter over medium heat.

Add the onion, carrots, and celery. Sauté for 5–7 minutes, or until softened.

Stir in the garlic and cook for another 1 minute, until fragrant.

Step 3: Cook the Soup

Add the potatoes, broccoli, vegetable broth, and dried thyme to the pot. Stir well.

Bring to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the vegetables are tender …