Ingredients :
For the Soup:
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 carrots, diced
- 3 stalks of celery, chopped
- 2 potatoes, peeled and diced
- 350 grams frozen peas
- Salt and black pepper, to taste
- Red pepper, to taste
- Oregano, to taste
- A pinch of nutmeg
- Fresh thyme or rosemary, a few sprigs
- Vegetable broth, enough to cover the vegetables
- 120 ml (1/2 cup) cream
For Aromatic Croutons:
- 2 slices of bread, cubed
- Olive oil
- Salt, to taste
- Dried garlic, to taste
- Grated Parmesan cheese
- Red pepper, to taste
- Oregano, to taste
Instructions :
- Heat the Base: In a large pot, add a splash of olive oil and heat over medium heat.
- Add the chopped onion and minced garlic.
- Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
- To the pot, add the diced carrots, chopped celery, and diced potatoes. Stir to combine with the onion and garlic.
- Sprinkle in salt, black pepper, red pepper, oregano, and nutmeg. Add fresh thyme or rosemary. Stir to distribute the seasonings evenly.
- Pour in enough vegetable broth to just cover the vegetables in the pot. Bring to a simmer, cover, and let cook on low heat until the potatoes are tender, about 20 minutes.
- Once the vegetables are tender, use an immersion blender to puree the soup directly in the pot to your desired consistency. For a chunkier texture, pulse gently, leaving some pieces whole.
- Turn off the heat and stir in the cream until well combined. Adjust seasoning if necessary.
- Set your oven to 180°C (350°F).
- Place the cubed bread on a baking sheet. Drizzle with olive oil, then sprinkle with salt, dried garlic, grated Parmesan cheese, red pepper, and oregano. Toss to coat evenly.
- Spread the seasoned bread cubes in a single layer on the baking sheet. Bake in the preheated oven until golden and crispy, about 10 minutes. Shake the pan halfway through baking to ensure even crisping.
- Serve this creamy vegetable soup hot, garnished with the freshly baked aromatic croutons for added texture and flavor. For an extra touch of luxury, drizzle a little truffle oil over the top or sprinkle with additional grated Parmesan. A side of crusty bread or a light salad complements this soup beautifully, making for a fuller meal.
