Lunches

August 5, 2021

Vegetable Soup with Salty Rosemary Croutons

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Surprisingly, I'm not actually a huge fan of soups. Shop bought soups, for me, are too runny and way too salty, and I've just never gravitated towards them. However when I have the time to cook, I am definitely partial to a homemade soup (especially in the colder months!) Not only do I love how comforting they are, but I like knowing that they fill my body with lots of goodness. Fresh vegetables, lots of flavour and so easy to make!

Vegetable soup with cubed rosemary croutons in blue bowls
Homemade Vegetable Soup

Crisp and Crunch

Do you know that there are people on this earth who never have any bread with their soups?? I personally don't know how they do it. The mix of flavours of fresh bread and a homemade soup are just iconic, in my opinion. And whilst I do agree that sometimes a simple slice of fresh bread dipped into a soup is just a great way to go, these rosemary croutons are on another level (if I may say so). They are crispy, salty but with the gentle infusion of rosemary and OMG they are ridiculous. I cook them for an extra few minutes to guarantee that extra crunch too, just to bring a new texture into the bowl.

Vegetable soup, rosemary croutons on marble
Crispy and salty rosemary croutons, served with homemade vegetable soup

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Vegetable Soup with Salty Rosemary Croutons

A modern yet simple take on a vegetable soup, with deliciously salty and crispy homemade rosemary croutons. So so yummy!

Prep:

5

min

cook:

50

min

total:

55

min

Print It

Ingredients

  • 1 white onions, roughly chopped
  • 1 large baking potato, cubed
  • 2 medium carrots, cubed
  • 2 cloves of garlic, finely chopped
  • 400g tinned tomatoes, chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/4 tsp ground nutmeg
  • 1 tbsp vegetable stock
  • 600ml boiling water
  • 4 tbsp extra virgin olive oil
  • 2 slices of sourdough bread, cubed
  • Two sprigs of fresh rosemary
  • 1-2 tsp salt flakes
  • Additional: fresh coriander leaves, fresh basil leaves, chilli flakes, 1 tbsp crème fraîche

Instructions

  1. Preheat your oven to 200°C / Fan 180°C / 400°F / Gas Mark 6.
  2. In a large saucepan, sauté the chopped onion, cubed potato and carrots with 2 tbsp of the olive oil and gently cook over a medium heat for 20 minutes, until the potato and carrots are slightly soft. (Make sure you stir occasionally to stop the cubes from browning and getting stuck to the bottom of the pan!)
  3. Add in the chopped tomatoes, dried basil and oregano, the smoked paprika and ground nutmeg and mix. Sprinkle in some salt and pepper and cook for another 5 minutes.
  4. Mix the stock powder into the boiling water and pour into the saucepan. Cook over a low-to-medium heat for twenty minutes.
  5. In a small bowl, mix together the torn rosemary, salt flakes, sourdough bread cubes and the remaining olive oil until everything is thoroughly combined. Pour onto a baking tray and cook in the oven for roughly 7 minutes, or until turning golden brown.
  6. Liquidise the soap, adding more water if necessary and serve with the rosemary croutons served on top.
  7. Additional - I LOVE serving mine with some fresh coriander and basil leaves, and a fresh sprinkling of pepper, but this is up to you...

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Hey, I'm Josie!

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Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!
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