Creamy Carrot Soup with Sourdough Croutons Recipe
Introduction
This creamy carrot soup is a comforting and flavorful dish perfect for any season. Smooth, velvety, and subtly seasoned, it pairs wonderfully with homemade garlic sourdough croutons for added texture and taste.
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
- 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 and fry gently for 5 minutes until softened.
- Step 2: Add the crushed garlic cloves and cook for another minute, stirring frequently to release their aroma.
- Step 3: Stir in the sliced carrots, hot stock, and thyme. Season with salt and pepper, then bring the mixture to a boil.
- Step 4: Reduce the heat to low, cover, and let the soup simmer for 25 minutes until the carrots are tender.
- Step 5: While the soup cooks, preheat your oven to 220°C (200°C fan)/gas mark 7. Rub the whole garlic clove over both sides of the sourdough slices.
- Step 6: Tear the sourdough into rough chunks and toss with the remaining oil, a pinch of salt, and the mixed seeds. Spread the bread pieces on a baking sheet and bake for 8 to 10 minutes until golden and crispy.
- Step 7: Remove the thyme sprigs from the soup and discard them. Use a hand blender to blitz the soup until smooth and creamy.
- Step 8: Stir in the double cream and adjust seasoning to taste.
- Step 9: Ladle the soup into bowls, top with the garlic sourdough croutons and chopped parsley. Drizzle with extra cream if desired, then serve immediately.
Tips & Variations
- For a vegan option, substitute double cream with coconut cream or a plant-based alternative.
- Adding a small piece of ginger with the garlic adds a gentle warmth to the soup.
- Swap thyme for fresh rosemary or sage for a different herbaceous note.
- Use leftover bread to make croutons and avoid waste.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of stock or water if it has thickened. Keep croutons separate to maintain their crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup in advance?
Yes, this soup can be prepared a day ahead and stored in the fridge. Reheat slowly before serving and add the croutons fresh for the best texture.
What if I don’t have a hand blender?
If you don’t have a hand blender, you can carefully transfer the soup in batches to a regular blender. Blend until smooth, then return it to the pot to stir in the cream and heat through.
PrintCreamy Carrot Soup with Sourdough Croutons Recipe
This creamy carrot soup is a comforting, velvety dish made by simmering carrots and aromatic vegetables in a flavorful stock, then blended smooth and enriched with double cream. Crispy, garlicky sourdough croutons topped with mixed seeds and parsley add the perfect crunchy contrast, making it an ideal starter or light meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
Soup
- 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 bread
- 1 tbsp mixed seeds
- 1 tbsp chopped parsley
- Remaining oil from the 1½ tbsp used in soup (about ½ tbsp)
- Pinch of salt
Instructions
- Sauté the aromatics: 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 but not browned. Add the 2 crushed garlic cloves and cook for another 1 minute to release their aroma.
- Simmer the soup: Add the thinly sliced carrots, hot vegetable or chicken stock, and the half bunch of thyme to the pan. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and let simmer for 25 minutes until the carrots are very soft.
- Prepare the croutons: Preheat the oven to 220°C (200°C fan) or gas mark 7. Rub the whole garlic clove over both sides of the sourdough slices to infuse flavor. Tear the bread into rough chunks and toss with the remaining oil, mixed seeds, and a pinch of salt. Spread evenly on a baking sheet and bake for 8-10 minutes until golden and crispy. Toss with chopped parsley and set aside.
- Blend the soup: Remove the thyme sprigs from the soup and discard. Using a hand blender, blitz the soup until completely smooth and creamy.
- Finish and season: Stir the double cream into the blended soup and adjust the seasoning with salt and pepper to taste.
- Serve: Ladle the creamy carrot soup into bowls, top with the garlicky sourdough croutons, and drizzle with extra double cream if desired. Serve immediately for a warm, comforting dish.
Notes
- The soup can be made vegetarian by using vegetable stock instead of chicken stock.
- You can prepare the soup base in advance and refrigerate; reheat gently before blending and serving.
- For a vegan version, substitute the double cream with coconut cream or a plant-based alternative and verify bread ingredients.
- Adjust the amount of cream to make the soup lighter or richer according to preference.
- Adding a pinch of cayenne or smoked paprika can add a subtle spicy or smoky twist to the soup.
Keywords: carrot soup, creamy soup, vegetarian soup, carrot recipe, comfort food, garlic croutons, easy soup, healthy soup
