Hearty Vegetable Soup with Homemade Croutons

Ingredients

• 1 piece Onion (peeled and diced)
• 3 tablespoons Olive Oil (extra virgin, divided)
• 2 pieces Leeks (white and light green parts only, sliced)
• 2 stalks Celery Stalks (chopped)
• 1 piece Carrot (peeled and diced)
• 1 piece Red Bell Pepper (seeded and diced)
• 1 piece Zucchini (diced)
• 2 pieces Potatoes (peeled and cubed)
• 2 cloves Garlic (minced)
• 1 piece Chili Pepper (finely chopped, seeds optional)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Thyme (dried or 1 tbsp fresh)
• 1 liter Vegetable Broth (low‑sodium)
• 2 tablespoons Parsley (fresh, chopped)
• 3 slices Bread Slices (day‑old, cut into cubes)
• 1 teaspoon Dried Garlic (for croutons)
• 0.5 teaspoon Red Pepper Flakes (optional, for croutons)
• 0.5 teaspoon Oregano (dried, for croutons)

Instructions

1. Prepare Vegetables

   Dice the onion, slice the leeks (white and light green parts only), chop the celery stalks, peel and dice the carrot, seed and dice the red bell pepper, cube the zucchini and potatoes, mince the garlic, and finely chop the chili pepper.

   Time: PT15M

2. Sauté Onion

   Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

   Time: PT5M

3. Add Remaining Vegetables and Simmer

   Add the sliced leeks, celery, carrot, red pepper, zucchini, potatoes, minced garlic, and chopped chili pepper to the pot. Sprinkle with salt, black pepper, and thyme. Stir well, cover with a lid, and let simmer for 5–7 minutes.

   Time: PT7M

4. Add Broth and Cook Soup

   Pour in 1 liter of vegetable broth, bring to a gentle boil, then reduce to a simmer and cook for 15 minutes, or until the potatoes are tender.

   Time: PT15M

5. Prepare Croutons

   While the soup simmers, preheat the oven to 180°C (350°F). In a mixing bowl, toss the bread cubes with 2 tablespoons olive oil, a pinch of salt, dried garlic, red pepper flakes, and oregano. Spread on a baking sheet and bake for 10 minutes, turning once halfway through, until golden and crisp.

   Time: PT10M

   Temperature: 180°C

6. Finish Soup

   Stir the chopped parsley into the soup, taste and adjust salt or pepper if needed.

   Time: PT2M

7. Serve

   Ladle the hot soup into bowls and top each serving with a handful of the homemade croutons.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

30 g

Fat

6 g

Fiber

5 g

Ingredient Substitutions

• Instead of Onion: shallot, leek
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Leeks: green onions
• Instead of Celery Stalks: celery hearts
• Instead of Carrot: parsnip
• Instead of Red Bell Pepper: yellow bell pepper
• Instead of Zucchini: yellow squash
• Instead of Potatoes: sweet potatoes
• Instead of Garlic: garlic powder (½ tsp)
• Instead of Chili Pepper: red pepper flakes (¼ tsp)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Thyme: herbes de Provence
• Instead of Vegetable Broth: chicken broth, water + bouillon
• Instead of Parsley: cilantro
• Instead of Bread Slices: baguette pieces
• Instead of Dried Garlic: garlic powder
• Instead of Red Pepper Flakes: paprika
• Instead of Oregano: Italian seasoning

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Pot
• Wooden Spoon
• Measuring Spoons
• Measuring Cup
• Baking Sheet
• Oven
• Mixing Bowl

Critical Steps — Do Not Skip

• Sautéing the onion until translucent
• Simmering the vegetables with the lid on to develop flavor
• Baking the croutons until golden and crisp

Chef Tips from the Video

• Use day‑old or slightly stale bread for croutons; it absorbs oil better and crisps up nicely.
• Fresh herbs like parsley added at the end preserve their bright flavor and color.
• For extra depth, roast the vegetables (onion, carrots, peppers) for 10 minutes before adding broth.

Troubleshooting

Storage

Refrigerator: Store soup in an airtight container for 3–4 days. Reheat gently on the stove.

Freezer: Freeze soup in freezer‑safe bags or containers for up to 2 months. Thaw overnight and reheat.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Soup flavors improve after a few hours; make it a day ahead and reheat.
• Croutons are best served fresh but can be stored in an airtight container for up to 2 days; re‑crisp in a hot oven for 3 minutes.

Frequently Asked Questions