CREAMY VEGETABLE SOUP
A warm and hearty vegetable soup that is enhanced with creamy Philadelphia. Perfect to start a meal off or as a light meal itself.
Difficulty
Medium
Serves
4
Time
40mins
Allergens
Milk
What you need
-
For the soup
-
For the croutons
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Putting it together
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- Croutons: Preheat oven to 190 °C. Line a large baking sheet with parchment paper; set aside.
- In a large bowl, evenly drizzle the olive oil over the bread chunks. Then evenly sprinkle the dried herbs, garlic powder, salt, and pepper over the bread. Toss gently until well-combined.
- Spread the bread cubes out in a single layer on a baking sheet.
- Bake 15-20 minutes or until golden, turning them time-to-time to brown all sides of the croutons. Careful, not to burn them.
- Remove from oven and let cool completely.
- Vegetable soup: Heat the olive oil in a large pot over medium-high heat.
- Toss the onion, garlic and the vegetables in the oil. Sprinkle with a 1/2 teaspoon of salt.
- Cook, stirring occasionally for 5 to 10 minutes.
- Pour in the stock and bring to a boil. Reduce to a simmer and cook for about 15 minutes.
- Add 2/3 of the Philadelphia and simmer everything for another 10 minutes.
- Remove the soup from the heat.
- Use a blender to puree the soup until smooth. In case the soup is too watery use some food starch to make it a bit thicker.
- Taste for seasoning and adjust with more salt and pepper if necessary.
- Divide the soup in small bowls, decorate with the rest of the Philadelphia, croutons, and some herbs and serve immediately.
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