Vegetable Soup with Aromatic Croutons

As the seasons shift and the air grows crisp, there’s nothing quite like a warm bowl of vegetable soup to nourish both body and soul. This vibrant dish is not only packed with a colorful medley of vegetables but also elevated by the delightful crunch of aromatic croutons.

Perfect for a cozy dinner or a quick lunch, this vegetable soup is customizable, allowing you to incorporate your favorite seasonal produce. With each spoonful, you’ll experience the comforting flavors and the satisfying texture of homemade croutons, making it a wholesome meal for any occasion.

Ingredients :

For the Soup:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bell pepper (red or yellow), chopped
• 2 medium potatoes, peeled and cubed
• 1 zucchini, sliced
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 bay leaf
• 1 cup spinach or kale, roughly chopped
• Fresh parsley, for garnish

For the Aromatic Croutons:

• 3 cups bread (baguette or sourdough), cut into cubes
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary or thyme
• Salt and pepper to taste

Instructions :

1. Sauté the Base:
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cooking for an additional minute until fragrant.
2. Add the Vegetables:
   Incorporate the diced carrots, celery, and bell pepper into the pot. Sauté for another 5-7 minutes, allowing the vegetables to soften slightly.
3. Build the Soup:
   Add the cubed potatoes, zucchini, and green beans to the pot, followed by the vegetable broth. Stir in the dried thyme, oregano, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until all the vegetables are tender.
4. Finish with Greens:
   Once the vegetables are cooked, add the spinach or kale to the pot. Let it simmer for an additional 5 minutes until the greens are wilted and tender. Taste and adjust seasoning as needed, removing the bay leaf before serving.
5. Prepare the Croutons:
   While the soup is simmering, preheat the oven to 375°F (190°C). In a bowl, toss the bread cubes with olive oil, garlic powder, dried rosemary, salt, and pepper until evenly coated. Spread the cubes on a baking sheet in a single layer.
6. Bake the Croutons:
   Bake the croutons in the preheated oven for about 10-15 minutes, turning halfway through, until they are golden brown and crispy.
7. Serve:
   Ladle the hot vegetable soup into bowls and top with a generous handful of aromatic croutons. Garnish with fresh parsley for an added touch of color and flavor.

Conclusion :

This Vegetable Soup with Aromatic Croutons is more than just a meal; it’s a celebration of fresh ingredients and comforting flavors. Each bowl offers a balance of nutrition and satisfaction, making it a go-to dish for chilly evenings or any time you crave something hearty. The homemade croutons add a delightful crunch, contrasting beautifully with the tender vegetables.

Feel free to experiment with different seasonal vegetables or herbs to make this soup your own. Enjoy a bowl of warmth and comfort, and share it with family and friends for a truly wholesome experience!

Source of the picture : Barbara O’Neill Lectures