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Absolutely! Here’s a cozy, heartwarming article for your Comfort in a Bowl: Creamy Vegetable Soup with Aromatic Croutons recipe—perfect for a food blog, seasonal recipe roundup, or comfort food feature:
Comfort in a Bowl: Creamy Vegetable Soup with Aromatic Croutons
When the chill of winter sets in or you just need something to soothe your soul, nothing beats a warm, creamy bowl of vegetable soup. Creamy Vegetable Soup with Aromatic Croutons is the perfect comfort food—rich and velvety, yet packed with the goodness of fresh vegetables. The creamy texture and savory flavor of this soup come together to create a heartwarming dish, while crispy, aromatic croutons add the perfect crunch to every spoonful.
Whether you’re enjoying a cozy night in, feeding a family, or prepping a meal to enjoy throughout the week, this soup is the definition of comfort. It’s simple, nutritious, and full of love in every bite.
🍲 Why You’ll Love This Recipe
- Velvety, creamy texture without the need for heavy cream
- Packed with vegetables for a nutrient-rich meal
- Aromatic croutons that add crunch and flavor
- Perfect for chilly days or when you need a comforting meal
- Customizable with your favorite veggies and seasonings
- Great for meal prep and easy to make in bulk
🛒 Ingredients
For the soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 medium potato, peeled and diced
- 1 zucchini, chopped
- 1 cup cauliflower florets
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon fresh parsley (optional, for garnish)
For the croutons:
- 2 cups cubed day-old bread (preferably sourdough or whole grain)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or rosemary
- Salt and pepper to taste
👩🍳 Instructions
1. Prepare the croutons:
Preheat your oven to 375°F (190°C). In a bowl, toss the bread cubes with olive oil, garlic powder, thyme (or rosemary), salt, and pepper until well-coated. Spread the cubes out on a baking sheet in an even layer. Bake for 10–15 minutes, tossing halfway through, until the croutons are golden brown and crispy. Set aside.
2. Cook the soup base:
In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables start to soften and the onion becomes translucent. Add the garlic and cook for another minute, until fragrant.
3. Add the remaining vegetables:
Stir in the diced potato, zucchini, cauliflower, and canned tomatoes (with their juice). Pour in the vegetable broth and bring to a simmer. Add thyme, basil, salt, and pepper, and let the soup cook for 20–25 minutes until the vegetables are tender.
