Creamy Carrot Soup with Seeded Sourdough Croutons Recipe
Introduction
This creamy carrot soup is a comforting and flavorful dish perfect for any season. With tender carrots blended into a smooth base and crispy sourdough croutons topped with seeds and parsley, it’s both nourishing and satisfying.
Ingredients
- 1½ tbsp oil
- 1 onion, sliced
- 1 celery stick, sliced
- 3 garlic cloves, 2 crushed and 1 left whole
- 1 kg carrots, thinly sliced
- 1.5 litre hot vegetable or chicken stock
- ½ small bunch of thyme
- 2 thick slices sourdough bread
- 1 tbsp mixed seeds
- 1 tbsp chopped parsley
- 1½ tbsp double cream, plus extra to serve (optional)
Instructions
- Step 1: Heat 1 tablespoon of oil in a large saucepan or casserole pot over medium heat. Add the sliced onion and celery, frying gently for about 5 minutes until softened.
- Step 2: Add the 2 crushed garlic cloves and cook for another minute. Then add the thinly sliced carrots, hot stock, and thyme. Season with salt and pepper, bring to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes until the carrots are very tender.
- Step 3: Meanwhile, preheat the oven to 220°C (200°C fan/gas mark 7). Rub the whole garlic clove over both sides of the sourdough slices. Tear the bread into rough chunks, toss with the remaining ½ tablespoon oil, a pinch of salt, and the mixed seeds. Spread on a baking sheet and bake for 8-10 minutes until golden and crisp.
- Step 4: Remove the thyme sprigs from the soup and discard. Use a hand blender to blitz the soup until completely smooth. Stir in the double cream and adjust seasoning if needed.
- Step 5: To serve, ladle the soup into bowls and top with the seed-tossed croutons and chopped parsley. Drizzle with extra cream if desired.
Tips & Variations
- For a vegan version, substitute double cream with coconut cream or a plant-based alternative.
- Adding a pinch of ground cumin or ginger can give the soup a warm, spicy twist.
- Use fresh thyme sprigs, but if unavailable, dried thyme can be used (reduce quantity to 1 tsp).
- Homemade croutons add great texture, but store-bought toasted bread cubes can save time.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Keep croutons separate to maintain their crispness and add just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the soup in advance?
Yes, you can make the soup a day ahead and refrigerate it. Reheat gently and add cream just before serving for the best texture.
What can I use if I don’t have sourdough bread?
Any rustic bread or baguette works well for croutons. Just make sure to toast them until crispy for the best crunch.
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Creamy Carrot Soup with Seeded Sourdough Croutons Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This creamy carrot soup is a comforting, velvety dish made by simmering sliced carrots with aromatic vegetables and herbs, then pureeing with cream for a rich texture. Served with garlic and seeded sourdough croutons, it offers a delicious balance of flavors and satisfying crunch, perfect for a warming lunch or light dinner.
Ingredients
Soup Ingredients
- 1½ tbsp oil
- 1 onion, sliced
- 1 celery stick, sliced
- 3 garlic cloves (2 crushed, 1 whole)
- 1 kg carrots, thinly sliced
- 1.5 litre hot vegetable or chicken stock
- ½ small bunch of thyme
- 1½ tbsp double cream, plus extra to serve (optional)
Croutons
- 2 thick slices sourdough
- 1 tbsp mixed seeds
- 1 tbsp chopped parsley
- Remaining oil from the 1½ tbsp used in soup
- Pinch of salt
Instructions
- Sauté Vegetables: Heat 1 tablespoon of oil in a large saucepan or casserole pot over medium heat. Add the sliced onion and celery, cooking gently for 5 minutes until softened.
- Add Garlic: Add the 2 crushed garlic cloves to the pan and cook for 1 more minute, stirring to release their aroma.
- Simmer Soup Base: Add the sliced carrots, hot vegetable or chicken stock, and the half bunch of thyme. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to a simmer, cover the pot, and cook for 25 minutes until carrots are tender.
- Prepare Croutons: While the soup simmers, preheat the oven to 220°C (200°C fan)/Gas Mark 7. Rub the whole garlic clove over both sides of the sourdough slices, then tear the bread into rough chunks.
- Toss and Bake Croutons: Toss the torn sourdough pieces with the remaining oil, a good pinch of salt, and mixed seeds. Spread out on a baking sheet and bake in the oven for 8-10 minutes until golden and crisp. Once baked, mix the croutons with the chopped parsley and set aside.
- Blend Soup: Remove and discard the thyme sprigs from the soup. Use a hand blender to blitz the soup until completely smooth and creamy.
- Finish Soup: Stir in the double cream and adjust seasoning to taste with salt and pepper.
- Serve: Ladle the creamy carrot soup into four bowls, top with the garlic seed croutons, and drizzle a little extra cream on top if desired before serving.
Notes
- You can substitute vegetable stock with chicken stock depending on dietary preferences.
- For a vegan option, replace double cream with coconut cream or a plant-based alternative and use vegetable stock.
- Adding a pinch of freshly grated nutmeg can enhance the warm flavors.
- The garlic whole clove used for rubbing on the bread adds subtle garlic aroma without overpowering the croutons.
- To make the soup gluten-free, use gluten-free bread for the croutons or omit them altogether.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: carrot soup, creamy soup, garlic croutons, comforting soup, easy soup recipe
