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Instructions:
Prepare the soup: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Add vegetables: Stir in the carrots, celery, potatoes, and zucchini. Cook for another 5 minutes, stirring occasionally.
Simmer the soup: Pour in the vegetable broth and add the thyme, garlic powder, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 20-25 minutes or until the vegetables are tender.
Blend the soup: Once the vegetables are soft, remove the bay leaf and blend the soup using an immersion blender until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender.
Add cream: Stir in the heavy cream (or coconut cream for a dairy-free version). Adjust seasoning with salt and pepper, if needed.
Make the croutons: Preheat your oven to 375°F (190°C). Toss the bread cubes with olive oil, minced garlic, salt, and pepper. Spread them out on a baking sheet in a single layer. Bake for 10-12 minutes or until golden brown and crispy.
Serve: Ladle the soup into bowls, top with the homemade croutons, and garnish with fresh parsley if desired.
Tips for Serving and Storing:
Serving Tip: For extra richness, top the soup with a dollop of sour cream or a sprinkle of shredded cheese like parmesan.
Storing Tip: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth or water if the soup thickens too much.
Freezing Tip: The soup can be frozen for up to 3 months. Make sure to cool it completely before transferring it to a freezer-safe container.
Variants:
Dairy-Free: Use coconut cream or almond milk instead of heavy cream for a dairy-free version.
Add Protein: For a heartier version, add cooked lentils, beans, or tofu to the soup.
Spicy Kick: Add a pinch of red pepper flakes or a chopped jalapeño during the cooking process for some heat.
Roasted Vegetables: Roast the carrots, zucchini, and potatoes in the oven before adding them to the soup for a richer flavor.
FAQ:
1. Can I make this soup ahead of time? Yes, this soup tastes even better the next day! You can prepare it a day in advance and store it in the refrigerator until ready to serve.
2. Can I use frozen vegetables for this recipe? Absolutely! Frozen vegetables work well in this soup, especially peas and mixed vegetables. Just be sure to adjust the cooking time as needed.
3. Can I use a different type of broth? Yes, you can use chicken broth or any other type of vegetable broth for a different flavor profile.
4. How can I make the soup more flavorful? Feel free to add more fresh herbs like basil, oregano, or rosemary for a burst of flavor. You can also add a squeeze of lemon juice or a splash of white wine for added brightness.
Enjoy your comforting and creamy vegetable soup, paired with crunchy homemade croutons for the ultimate bowl of deliciousness!
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