Hearty Vegetable Soup with Homemade Croutons

Ingredients

For the Soup

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 leeks, sliced
• 2 celery stalks, diced
• 1 carrot, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 medium potatoes, peeled and diced
• 2 garlic cloves, minced
• 1 small chili pepper, finely chopped (optional)
• 1 tsp dried thyme
• 6 cups (1.5 liters) vegetable broth
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

For the Homemade Croutons

• 4 slices day-old bread, cut into cubes
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp dried oregano
• Salt and black pepper, to taste

Instructions

Make the Soup

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and leeks and cook for 3–4 minutes until softened.
3. Stir in the celery, carrot, bell pepper, zucchini, potatoes, garlic, and chili. Cook for another 5 minutes.
4. Sprinkle in the thyme and season with salt and pepper.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat and simmer for 20–25 minutes, or until the vegetables are tender.
7. Taste and adjust the seasoning if needed.
8. Garnish with fresh parsley before serving.

Make the Homemade Croutons

1. Preheat the oven to 375°F (190°C).
2. Toss the bread cubes with olive oil, garlic powder, oregano, salt, and pepper.
3. Spread them on a baking sheet in a single layer.
4. Bake for 10–15 minutes, stirring halfway through, until golden and crispy.

To Serve

Ladle the hot vegetable soup into bowls and top generously with the crispy homemade croutons.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4–6