This Creamy Vegetable Soup with Homemade Croutons is a comforting, nutritious, and easy-to-make soup that’s packed with the goodness of fresh vegetables. The base is made from a blend of onions, leeks, celery, zucchini, carrots, and frozen Brussels sprouts, all simmered together and flavored with a hint of ginger. A processed cheese slice adds creaminess, making it rich without being too heavy. Topped with crispy, golden-brown homemade croutons seasoned with garlic and red pepper, this soup is a perfect way to enjoy a wholesome and warming meal. It’s ideal for a quick lunch, a light dinner, or an appetizer course.
Full Recipe:
Ingredients
For the Soup:
- Onion: 1, chopped
- Leek: 1, sliced
- Garlic: 3 cloves, minced
- Celery: 2 stalks, chopped
- Carrot: 1, chopped
- Zucchini: 2, chopped
- Water: Enough to cover the vegetables
- Frozen Brussels sprouts: 1 cup
- Ginger: 1 small piece, grated (about 1 tsp)
- Processed cheese: 1 slice (about 25g), cut into pieces
- Salt and black pepper: to taste
For the Homemade Croutons:
- Bread: 3 slices, cut into cubes
- Olive oil: 2 tbsp
- Salt: to taste
- Red pepper flakes: a pinch
- Dried garlic powder: to taste
For Garnishing:
- Fresh dill, chopped
Step-by-Step Instructions
1. Prepare the Soup Base:
- Sauté the Aromatics:
In a large pot, add a splash of olive oil over medium heat. Add the chopped onion, sliced leek, and minced garlic. Sauté until softened and fragrant, about 5 minutes. - Add Remaining Vegetables:
Add the chopped celery, carrot, and zucchini to the pot. Stir well to coat the vegetables with oil, allowing them to sauté for another 2-3 minutes. - Add Water and Brussels Sprouts:
Pour enough water into the pot to cover the vegetables. Add the frozen Brussels sprouts and bring the mixture to a boil. - Simmer:
Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes or until all vegetables are tender.
2. Blend and Season the Soup:
- Add Ginger and Processed Cheese:
Add the grated ginger and pieces of processed cheese to the pot. Stir until the cheese melts, adding a creamy texture to the soup. - Season with Salt and Pepper:
Add salt and black pepper to taste. - Blend the Soup:
Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
3. Make the Croutons:
- Season the Bread Cubes:
In a bowl, combine bread cubes, olive oil, salt, red pepper flakes, and garlic powder. Toss until the bread is well coated with the seasonings. - Toast the Croutons:
In a skillet over medium heat, toast the bread cubes until golden brown on all sides, stirring occasionally. Alternatively, bake them in a preheated oven at 180°C (350°F) for about 10 minutes, or until crisp and golden.
4. Serve the Soup:
- Garnish and Serve:
Ladle the hot soup into bowls and sprinkle with chopped dill for freshness. Add a handful of croutons on top for a satisfying crunch. - Enjoy:
Serve warm, with extra croutons on the side if desired.
Nutrition Facts (Approximate per serving, assuming 4 servings):
- Calories: 230 kcal
- Protein: 6g
- Carbohydrates: 30g
- Fat: 10g
- Fiber: 5g
- Sugars: 6g
FAQ Section
Q1: Can I use fresh Brussels sprouts instead of frozen?
Yes, fresh Brussels sprouts work well in this recipe. Just halve or quarter them to ensure they cook evenly.
Q2: What if I don’t have processed cheese?
You can substitute with cream cheese or a small amount of shredded cheese like cheddar. Adjust the quantity to your taste preference.
Q3: Can I make this soup vegan?
Yes, simply omit the cheese or use a dairy-free alternative. You may also add a splash of coconut milk or almond milk for creaminess.
Tips for Making the Best Creamy Vegetable Soup
- Use Fresh Herbs for Garnish:
Fresh dill adds brightness and a hint of flavor to the soup, but you can also use parsley or chives. - Blend to Your Preferred Consistency:
For a chunky soup, blend only a portion of the soup. For a creamy, smooth soup, blend thoroughly until completely smooth. - Customize the Spices and Herbs:
Italian herbs, paprika, or thyme would be great additions if you’d like to experiment with flavors. - Roast the Vegetables for Extra Flavor:
For a deeper flavor, roast the vegetables at 200°C (400°F) until tender before adding them to the soup. This caramelizes the natural sugars, giving the soup a rich, complex taste.Preparation and Cooking
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Steps
- Prepare the Soup:
- In a large pot, heat olive oil or butter over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Add diced carrots, celery, potato, zucchini, and bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Pour in the vegetable broth, season with salt and pepper, and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cook for 15-20 minutes, or until all vegetables are tender.
- Use an immersion blender to blend the soup until smooth. For extra creaminess, stir in the heavy cream at this stage.
- Make the Croutons:
- Preheat your oven to 375°F (190°C). Place the bread cubes on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, garlic powder, and any desired herbs.
- Toss to coat evenly, then bake for 10-12 minutes, or until golden and crispy.
- Serve:
- Ladle the creamy vegetable soup into bowls, top with homemade croutons, and garnish with fresh herbs if desired. Enjoy warm!
This Creamy Vegetable Soup with Homemade Croutons is a cozy, hearty meal, with a balance of smooth texture and crispy croutons that makes every spoonful delightful. Perfect for any season, it’s nutritious, filling, and endlessly customizable!
Storage Tips
- Refrigeration:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving. - Freezing:
This soup freezes well. Let it cool completely, then freeze in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
Conclusion
This Creamy Vegetable Soup with Homemade Croutons is a comforting, nutritious dish that’s easy to make and full of flavor. With the combination of fresh vegetables, a hint of ginger, and a creamy cheese addition, it’s a wonderfully satisfying way to enjoy a warm, hearty meal. The homemade croutons add a delightful crunch and extra seasoning, making this soup a complete and enjoyable experience. Serve it as a main course or a starter for a larger meal, and let it bring warmth and flavor to your table. Enjoy the simplicity and richness of each spoonful, along with the joy of homemade croutons that make this dish extra special.
Print
Creamy Vegetable Soup with Homemade Croutons
- Total Time: 45mins
Description
This Creamy Vegetable Soup with Homemade Croutons is a comforting, nutritious, and easy-to-make soup that’s packed with the goodness of fresh vegetables. The base is made from a blend of onions, leeks, celery, zucchini, carrots, and frozen Brussels sprouts, all simmered together and flavored with a hint of ginger. A processed cheese slice adds creaminess, making it rich without being too heavy. Topped with crispy, golden-brown homemade croutons seasoned with garlic and red pepper, this soup is a perfect way to enjoy a wholesome and warming meal. It’s ideal for a quick lunch, a light dinner, or an appetizer course.
Ingredients
For the Soup:
- Onion: 1, chopped
- Leek: 1, sliced
- Garlic: 3 cloves, minced
- Celery: 2 stalks, chopped
- Carrot: 1, chopped
- Zucchini: 2, chopped
- Water: Enough to cover the vegetables
- Frozen Brussels sprouts: 1 cup
- Ginger: 1 small piece, grated (about 1 tsp)
- Processed cheese: 1 slice (about 25g), cut into pieces
- Salt and black pepper: to taste
For the Homemade Croutons:
- Bread: 3 slices, cut into cubes
- Olive oil: 2 tbsp
- Salt: to taste
- Red pepper flakes: a pinch
- Dried garlic powder: to taste
For Garnishing:
- Fresh dill, chopped
Instructions
1. Prepare the Soup Base:
- Sauté the Aromatics:
In a large pot, add a splash of olive oil over medium heat. Add the chopped onion, sliced leek, and minced garlic. Sauté until softened and fragrant, about 5 minutes. - Add Remaining Vegetables:
Add the chopped celery, carrot, and zucchini to the pot. Stir well to coat the vegetables with oil, allowing them to sauté for another 2-3 minutes. - Add Water and Brussels Sprouts:
Pour enough water into the pot to cover the vegetables. Add the frozen Brussels sprouts and bring the mixture to a boil. - Simmer:
Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes or until all vegetables are tender.
2. Blend and Season the Soup:
- Add Ginger and Processed Cheese:
Add the grated ginger and pieces of processed cheese to the pot. Stir until the cheese melts, adding a creamy texture to the soup. - Season with Salt and Pepper:
Add salt and black pepper to taste. - Blend the Soup:
Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
3. Make the Croutons:
- Season the Bread Cubes:
In a bowl, combine bread cubes, olive oil, salt, red pepper flakes, and garlic powder. Toss until the bread is well coated with the seasonings. - Toast the Croutons:
In a skillet over medium heat, toast the bread cubes until golden brown on all sides, stirring occasionally. Alternatively, bake them in a preheated oven at 180°C (350°F) for about 10 minutes, or until crisp and golden.
4. Serve the Soup:
- Garnish and Serve:
Ladle the hot soup into bowls and sprinkle with chopped dill for freshness. Add a handful of croutons on top for a satisfying crunch. - Enjoy:
Serve warm, with extra croutons on the side if desired.
- Prep Time: 15mins
- Cook Time: 30mins