Velvety, light, and packed with garden vegetables, this creamy vegetable soup is pure comfort in a bowl — finished with a swirl of cream and a handful of crunchy homemade herb croutons. It is gentle, nourishing, and ready in about 30 minutes. If you enjoy cozy blended soups, you will also love our creamy zucchini soup and red lentil cream soup.
Ingredients
- 1 large zucchini, chopped
- 1 large onion, coarsely chopped
- 1 large carrot, sliced into rounds
- 3 large potatoes, cut into small pieces
- 100 ml (1/3 cup) cream (optional)
- 500 ml (2 cups) water or vegetable broth
- 2-3 slices white bread
- 2 tbsp olive oil
- dried herbs and fresh basil to taste
- salt to taste
Instructions
- Saute the onion, carrot, potatoes and zucchini in a little olive oil until they start to soften.
- Pour in the water or broth (about 2 cups, nearly covering the vegetables), season with salt, cover and simmer for 15-20 minutes until everything is tender.
- Blend until silky smooth, stir in the warmed cream and heat through for one minute.
- For the croutons, cube the bread, toss with salt, dried herbs and olive oil and bake at 200°C (400°F) for 5-10 minutes until golden.
- Ladle the soup into bowls and top with the crunchy croutons.
Tips
- Cut the vegetables into even pieces so everything cooks at the same pace.
- Blend the soup until completely silky, then warm the cream before stirring it in to keep the texture smooth.
- Make the croutons ahead — they keep for days in an airtight container. For more healthy soup ideas, EatingWell is a wonderful resource, and Allrecipes has thousands of cozy recipes.
Nutrition: per 100 g: 37 kcal, protein 1.5 g, fat 1.9 g, carbs 4.1 g.