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Cream of Vegetable Soup with Croutons

A beautifully simple soup but so tasty, full of vegetables and flavoured with garlic and rosemary. Like most traditional 'cream of' soups, this one doesn't contain cream; its velvety texture is thanks to a combination of milk and stock thickened with a classic roux of butter and flour.

Lovely with crispy homemade croutons on top. To add more protein try serving with cubes of cheese to melt in, or add cooked white beans or diced chicken while the soup is simmering.

Please read the accompanying blog post before starting the recipe.

Course Soup, Main Course, Lunch
Cuisine British, Vegetarian, European
Keyword autumn, easy, winter
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Moorlands Eater

Ingredients

  • 1 tbsp olive oil (or other preferred oil)
  • 30 g butter
  • 1 large onion (finely chopped)
  • 2 stalks celery (finely chopped)
  • 4 - 6 cloves garlic (finely chopped)
  • salt and black pepper
  • 300 g potatoes (diced: weight after preparation)
  • 2 large carrots (diced: approx. 225 g after preparation)
  • 2 medium leeks (diced: approx. 160 g after preparation)
  • 1 bay leaf
  • 2 tsp rosemary (finely chopped or half the amount if substituting dried)
  • 30 g plain/all-purpose flour
  • 300 ml milk (use more for a thinner soup)
  • 400 ml vegetable or chicken stock (use more for a thinner soup)
  • 120 g frozen peas

For the croutons

  • 2 - 3 tbsp olive oil
  • 2 cloves garlic (optional) (finely chopped)
  • 1 tsp fresh rosemary (optional) (finely chopped)
  • salt and black pepper
  • 2 slices bread (cut into 1 cm dice)

Instructions

Make the soup

  1. Put the oil and butter in large saucepan over medium heat.

    When hot, add the chopped onion, celery, and garlic, stirring in a pinch of salt and grind of pepper.

    Cook until the vegetables are starting to soften (8 - 10 min.).

  2. Stir in the prepared potatoes, carrots, and leeks with another pinch of salt and a good grind of black pepper. Cook for 2 minutes, stirring often, then stir in the bay leaf and rosemary.

  3. Take the pan off the heat and stir in the flour until it's thoroughly combined with the vegetables. Put back on the heat and cook for 2 minutes, stirring constantly.

  4. Off the heat again, stir in the 300 ml of milk followed by 400 ml of stock, ensuring there are no lumps of flour.

    Put back on the heat, turned up to medium-high, and keep stirring until the liquid bubbles and thickens. Cook for 2 minutes then turn the heat down to medium-low so the soup gently simmers and put on a lid.

  5. Cook until the vegetables are tender (approx. 20 minutes). Stir often to make sure nothing is sticking to the bottom of the pot. If the soup is thicker than you'd like, add more stock, milk or water.

    Tip 1: for a smoother soup, go in with a stick blender for a few seconds to puree it a little.

    Tip 2: while the soup is simmering you can be making the croutons.

  6. Taste and add more salt, pepper, or rosemary if liked then stir in the frozen peas. Cook for a few more minutes or until the peas are done.

  7. Serve with the croutons sprinkled over plus extra rosemary if liked.

    Can be stored in the fridge for 2 - 3 days (or frozen if you don't mind the vegetables becoming softer).

Make the croutons

  1. Preheat your oven to 200°C / 180° Fan /Gas 6 /400°F with a small baking tray inside.

  2. In a medium-sized bowl mix together 2 tbsp of the olive oil, the garlic and rosemary if using, plus a little salt and pepper.

    Add the bread cubes and toss to coat in the oil: if they look dry add a little more olive oil.

    Transfer the bread to the heated baking tray in a single layer.

    Cook until crispy and browned all over, turning occasionally and making sure they don't burn (approx. 8 - 12 minutes: depends on density of bread).

    Remove from the oven and transfer the croutons to kitchen paper to cool and for excess oil to drain.

    Can be stored in an airtight container for 2 days, although they won't be as crisp.