Description
Warming hearts and stomachs, hearty vegetable soup with parmesan croutons delivers comfort in a bowl. Crisp croutons crown this nourishing medley, inviting spoons to dive into a rich landscape of seasonal vegetables and savory broth that comfort and delight.
Ingredients
Scale
Vegetables:
- 2 potatoes, peeled and chopped (about 300g / 10.5 ounces)
- 1 courgette (zucchini), chopped (about 200g / 7 ounces)
- 2 carrots, peeled and chopped (about 200g / 7 ounces)
- 1 onion, finely chopped (about 150g / 5.3 ounces)
- 1 sweet red pepper, chopped (about 150g / 5.3 ounces)
- 1 sweet orange pepper, chopped (about 150g / 5.3 ounces)
- 2 celery stalks, chopped (about 120g / 4.2 ounces)
- 1 chili pepper, finely chopped
- 1 cup frozen peas (150g / 5.3 ounces)
Herbs and Seasonings:
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (2g / 0.07 ounces)
- 1 teaspoon salt (5g / 0.18 ounces)
- 1/2 teaspoon black pepper (2g / 0.07 ounces)
- 1/4 cup fresh parsley, chopped (15g / 0.53 ounces)
- 1 liter vegetable broth (4 cups / 33.8 fluid ounces)
- 2 tablespoons olive oil (30ml / 1 fluid ounce)
Parmesan Cr
Instructions
- In a large pot, warm olive oil over medium heat until shimmering.
- Sauté chopped onions until translucent and softened, approximately 4 minutes.
- Add celery, carrots, red and orange peppers, courgette, and potatoes. Stir thoroughly to distribute evenly.
- Incorporate finely chopped chili pepper and garlic. Season with salt, black pepper, and thyme, ensuring all vegetables are well-coated.
- Cover pot and allow vegetables to simmer for 6 minutes, releasing their natural flavors and softening slightly.
- Pour vegetable broth into the pot and let simmer for 15-18 minutes, allowing ingredients to meld together.
- Add frozen peas and cook for an additional 4 minutes until tender.
- Stir in fresh chopped parsley for a bright, aromatic finish.
- Preheat oven to 180°C (350°F) for croutons.
- Arrange bread cubes on a baking sheet and drizzle with olive oil.
- Sprinkle bread cubes with salt, dried garlic powder, grated Parmesan, and thyme. Toss to ensure even coating.
- Bake croutons for 12-15 minutes until golden and crisp.
- Taste soup and adjust seasoning as needed.
- Ladle soup into bowls and top generously with freshly baked Parmesan croutons.
- Serve immediately, optionally garnishing with extra parsley or a light olive oil drizzle.
Notes
- Chop vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
- Experiment with herb combinations like rosemary or oregano to personalize the flavor profile and add depth.
- Blend a portion of the soup for a creamier consistency without adding extra dairy, creating a velvety smooth base.
- Toast croutons low and slow to prevent burning and achieve maximum crispiness without bitter edges.
- Swap bread types like whole wheat or gluten-free options to accommodate different dietary needs while maintaining crunch.
- Layer vegetable flavors by sautéing them sequentially, starting with onions and ending with delicate herbs for maximum taste development.
- Add a splash of white wine or splash of apple cider vinegar just before adding broth to enhance the soup’s complexity and brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 3mg