Description

This classic homemade vegetable soup is packed with fresh, hearty ingredients and topped with crispy Parmesan croutons. It’s a nourishing, flavorful dish that’s perfect for any time of year. Whether you’re looking for a light lunch, a comforting dinner, or a healthy meal prep option, this soup is an easy and satisfying choice!

Ingredients

Scale

For the Soup

1 onion, chopped
1 tbsp olive oil
3 sticks celery, chopped
1 carrot, chopped
1 sweet red pepper, chopped
1 sweet orange pepper, chopped
1 courgette (zucchini), chopped
2 potatoes, chopped
1 chili pepper, finely chopped
2 cloves garlic, finely chopped
Salt, to taste
Black pepper, to taste
Thyme, to taste
1 liter vegetable broth
1 cup frozen peas
Fresh parsley, chopped

For the Parmesan Croutons

3 slices of bread, cubed
2 tbsp olive oil
Salt, to taste
1 tsp dried garlic
¼ cup Parmesan cheese, grated
Thyme, to taste

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Instructions

1. Prepare the Soup

Sauté the Onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent.
Cook the Vegetables: Stir in the celery, carrot, peppers, courgette, potatoes, and chili pepper. Cook for 5-7 minutes, stirring occasionally.
Add Garlic & Spices: Stir in the garlic, salt, black pepper, and thyme. Cook for another minute until fragrant.

2. Add the Broth and Peas

Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.
Stir in the frozen peas and cook for another 5 minutes.
Adjust seasoning and stir in the fresh parsley before serving.

3. Make the Parmesan Croutons

Preheat oven to 375°F (190°C).
In a bowl, toss the bread cubes with olive oil, salt, dried garlic, Parmesan cheese, and thyme.
Spread on a baking sheet in a single layer and bake for 10-12 minutes, until golden and crispy.
Remove from the oven and let cool slightly.

4. Serve & Enjoy!

Ladle the hot soup into bowls.
Top with fresh Parmesan croutons and garnish with extra parsley if desired.
Serve warm and enjoy!

Notes

For extra protein, add chickpeas or white beans.
To make it dairy-free, use nutritional yeast instead of Parmesan.
For a creamier texture, blend half the soup and mix it back in.
Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop & Baking
Cuisine: Comfort Food