Vegetable Soup with Broccoli Parmesan Croutons

Vegetable Soup with Broccoli Parmesan Croutons is a delightful and nourishing dish that combines a medley of fresh vegetables with the rich, comforting taste of homemade croutons. This vibrant soup not only warms your soul but also packs a nutritional punch, making it perfect for any day of the week. The addition of broccoli parmesan croutons elevates this classic recipe to another level, providing a satisfying crunch that complements the soft textures of the soup. Get ready to enjoy a heartwarming bowl that is both simple to prepare and utterly delicious!

Ingredients

• 1 onion, diced (150g / 5.3 oz)
• 2 tablespoons olive oil
• 3 celery stalks, chopped (150g / 5.3 oz)
• 2 carrots, sliced (200g / 7 oz)
• 1 red bell pepper, diced (150g / 5.3 oz)
• 2 potatoes, cubed (300g / 10.6 oz)
• 1.5 liters / 6 cups water or vegetable broth
• 150g / 5.3 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 head broccoli, cut into florets (300g / 10.6 oz)
• 1 teaspoon Khmeli-Suneli spice blend (or Italian seasoning)
• Salt to taste
• Black pepper to taste
• Fresh parsley, chopped for garnish
• Half of the cooked broccoli from soup
• 3 slices bread
• 50g / 1.8 oz Parmesan cheese, grated
• 1 tablespoon Greek yogurt or sour cream (15g / 0.5 oz)
• Salt to taste
• Black pepper to taste

Directions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 2-3 minutes until translucent.
2. Add chopped celery and sliced carrots, and sauté for another 3-5 minutes.
3. Incorporate diced bell pepper and cubed potatoes; stir, then pour in water or broth. Bring to a boil and simmer for 15 minutes.
4. In a separate pan, heat olive oil and sauté sliced mushrooms until golden brown, about 5-7 minutes.
5. Add minced garlic, salt, pepper, and Khmeli-Suneli to the mushrooms, sauté for an additional 2 minutes.
6. Add the sautéed mushrooms to the soup along with half of the broccoli florets; let simmer for 10 more minutes.
7. Cook the remaining broccoli for 2 minutes, then mash it with Parmesan, yogurt, salt, and pepper to create the croutons mixture.
8. Spread the broccoli mixture onto slices of bread, and bake at 180°C / 350°F for 10 minutes until crispy.
9. Adjust the seasoning of the soup, add freshly chopped parsley before serving.
10. Serve the soup hot, topped with parsley and croutons.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Nutrition: Approx. 180 calories per serving.

How to serve

Serve the Vegetable Soup with Broccoli Parmesan Croutons in warm bowls, ensuring that each bowl is beautifully garnished with fresh parsley. Pair it with the crispy broccoli parmesan croutons for a delightful texture contrast. This soup can be enjoyed as a light lunch or a cozy dinner, and it pairs wonderfully with a side of crusty bread or a simple green salad. Feel free to personalize your bowl by adding a drizzle of olive oil or a sprinkle of additional parmesan cheese for an extra boost of flavor.

FAQs

Can I make this soup ahead of time?
Yes, you can prepare the vegetable soup ahead of time and store it in the refrigerator for up to 3 days. Reheat before serving and add the croutons fresh.

What other vegetables can I add?
Feel free to customize the soup by adding seasonal vegetables like zucchini, green beans, or spinach to enhance the nutrient profile and flavor.

Can I freeze Vegetable Soup with Broccoli Parmesan Croutons?
Absolutely! The vegetable soup freezes well. Just make sure to store it in airtight containers. For best results, consume within 3 months. Croutons are best enjoyed fresh, so prepare them just before serving.

Vegetable Soup with Broccoli Parmesan Croutons

A delightful and nourishing soup made with a medley of fresh vegetables and topped with crispy broccoli parmesan croutons.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Vegetarian

Calories: 180

Ingredients Method Notes

Ingredients

  

For the soup

• 1 onion 1 onion, diced (150g / 5.3 oz)
• 2 tablespoons 2 tablespoons olive oil
• 3 stalks 3 celery stalks, chopped (150g / 5.3 oz)
• 2 carrots 2 carrots, sliced (200g / 7 oz)
• 1 red bell pepper 1 red bell pepper, diced (150g / 5.3 oz)
• 2 potatoes 2 potatoes, cubed (300g / 10.6 oz)
• 1.5 liters 1.5 liters / 6 cups water or vegetable broth
• 150 grams 150g / 5.3 oz mushrooms, sliced
• 2 cloves 2 cloves garlic, minced
• 1 head 1 head broccoli, cut into florets (300g / 10.6 oz)
• 1 teaspoon 1 teaspoon Khmeli-Suneli spice blend (or Italian seasoning)
• Salt to taste
• Black pepper to taste
• Fresh parsley, chopped for garnish

For the croutons

• 3 slices 3 slices bread
• 50 grams 50g / 1.8 oz Parmesan cheese, grated
• 1 tablespoon 1 tablespoon Greek yogurt or sour cream (15g / 0.5 oz)
• Salt to taste
• Black pepper to taste

Method

 

Preparation

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 2-3 minutes until translucent.
2. Add chopped celery and sliced carrots, and sauté for another 3-5 minutes.
3. Incorporate diced bell pepper and cubed potatoes; stir, then pour in water or broth. Bring to a boil and simmer for 15 minutes.
4. In a separate pan, heat olive oil and sauté sliced mushrooms until golden brown, about 5-7 minutes.
5. Add minced garlic, salt, pepper, and Khmeli-Suneli to the mushrooms, sauté for an additional 2 minutes.
6. Add the sautéed mushrooms to the soup along with half of the broccoli florets; let simmer for 10 more minutes.

Croutons

1. Cook the remaining broccoli for 2 minutes, then mash it with Parmesan, yogurt, salt, and pepper to create the croutons mixture.
2. Spread the broccoli mixture onto slices of bread, and bake at 180°C / 350°F for 10 minutes until crispy.

Serving

1. Adjust the seasoning of the soup, add freshly chopped parsley before serving.
2. Serve the soup hot, topped with parsley and croutons.

Notes

This soup can be enjoyed as a light lunch or a cozy dinner. Pairs well with a side of crusty bread or a simple green salad. Personalize your bowl with a drizzle of olive oil or extra parmesan cheese.