Creamy Vegetable Soup with Herb Toasts

This Creamy Vegetable Soup is a delicious, nutritious, and comforting dish made with fresh vegetables, herbs, and a touch of cream. Paired with crispy herb toasts, it’s perfect for a light lunch or dinner. This soup is easy to prepare and packed with flavor, making it a great go-to recipe for any season.

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4–6

Ingredients

For the Soup:

• Onion: 1, chopped
• Olive Oil: For frying
• Carrot: 1, diced
• Red Bell Pepper: 1, diced
• Zucchini: 2, diced
• Potatoes: 2, peeled and diced
• Water: Enough to cover vegetables
• Salt & Black Pepper: To taste
• Garlic: 2 cloves, minced
• Fresh Dill: Chopped (optional)
• Fresh Parsley: Chopped (optional)
• Cream (20% Fat): 100 ml

For the Herb Toasts:

• Bread: 3 slices
• Olive Oil: For brushing
• Salt & Black Pepper: To taste
• Fresh Parsley: Chopped

Directions

Prepare the Base Vegetables

• In a large pot over medium heat, add olive oil and sauté the chopped onion until softened.
• Add the diced carrot and cook for 3 minutes, stirring occasionally.
• Stir in the diced red bell pepper and zucchini, cooking for another 3 minutes.

Add Potatoes and Simmer

• Add the diced potatoes to the pot and pour in enough water to cover the vegetables.
• Bring to a boil, then cover and simmer for 15 minutes, or until the vegetables are tender.

Prepare Herb Toasts

• Preheat the oven to 180°C (350°F).
• Place bread slices on a baking sheet. Brush each slice with olive oil and season with salt, black pepper, and chopped parsley.
• Bake for 10 minutes or until golden and crispy. Set aside.

Finish the Soup

• Add the minced garlic, dill, and parsley to the soup. Stir and cook for 2 minutes.
• Remove the pot from heat and blend the soup until smooth using an immersion blender.
• Return the soup to the stove, stir in the cream, and heat gently until it just begins to boil.

Serve and Garnish

• Pour the creamy soup into bowls, garnish with extra parsley if desired, and serve with the herb toasts on the side.

Serving Suggestions

• Drizzle with olive oil and freshly cracked black pepper for added flavor.
• Add a dollop of sour cream or Greek yogurt for extra creaminess.
• Pair with a side of green salad for a light meal.
• Sprinkle grated Parmesan or croutons on top for added texture.
• Serve with freshly baked bread or garlic knots for a hearty accompaniment.

Cooking Tips

• Use a vegetable broth instead of water for added flavor.
• For a vegan version, substitute the cream with coconut milk or plant-based cream.
• If you prefer a chunky soup, blend only half of the mixture and leave some vegetable pieces whole.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• To freeze, let the soup cool completely, then store it in a freezer-safe container for up to 3 months.

Nutritional Benefits

• Zucchini & Carrots: Rich in fiber, vitamins A & C.
• Potatoes: Provide energy and are a good source of potassium.
• Bell Peppers: High in antioxidants and vitamin C.
• Olive Oil: Contains heart-healthy fats.

Dietary Information

• Vegetarian-friendly
• Can be made vegan by using dairy-free cream or coconut milk
• Can be made gluten-free by using gluten-free bread for the toasts

Nutritional Facts (Per Serving, Approx.):

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