Creamy Carrot Soup with Garlic Sourdough Croutons Recipe

Introduction

This creamy carrot soup is a comforting and flavorful dish that’s perfect for any season. With its smooth texture and subtle herbaceous notes, it makes for a satisfying starter or light meal. The crunchy sourdough croutons add a delightful contrast to the velvety 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
• 2 thick slices sourdough
• 1 tbsp mixed seeds
• 1 tbsp chopped parsley
• 1½ tbsp double cream, plus extra to serve (optional)

Instructions

1. 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. Add the crushed garlic cloves and cook for an additional minute.
2. Step 2: Add the sliced carrots, hot stock, and thyme to the pot. Season with salt and pepper, then bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 25 minutes until the carrots are tender.
3. Step 3: While the soup cooks, 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 and toss with the remaining ½ tablespoon of oil, a good pinch of salt, and the mixed seeds.
4. Step 4: Spread the bread chunks on a baking sheet and bake for 8–10 minutes until golden and crisp. Remove from the oven, mix with chopped parsley, and set aside.
5. Step 5: Remove the thyme sprigs from the soup and discard. Use a hand blender to blitz the soup until smooth. Stir in the double cream and adjust seasoning to taste.
6. Step 6: Ladle the soup into bowls, top with the homemade croutons, and drizzle with extra cream if desired. Serve warm.

Tips & Variations

• For extra depth, roast the carrots before adding them to the soup.
• Swap double cream for coconut milk to make a dairy-free version.
• Use fresh thyme rather than dried for a more vibrant herb flavor.
• Add a pinch of ground cumin or coriander for a subtle spice twist.

Storage

Store any 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 retain their crispness and add them just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for the croutons?

Yes, any sturdy bread like baguette, ciabatta, or whole wheat bread works well for making croutons. Just adjust baking time as needed.

Is this soup suitable for freezing?

Absolutely. Freeze the soup in a suitable container for up to 2 months. Thaw overnight in the fridge before reheating. For best texture, add fresh cream and croutons after reheating.

Creamy Carrot Soup with Garlic Sourdough Croutons Recipe

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★★★★★

4.8 from 95 reviews

• Author: Hailey
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This creamy carrot soup is a comforting and flavorful dish made with fresh carrots, aromatic vegetables, and a hint of thyme. The soup is blended to a smooth consistency and enriched with double cream for extra richness. Served with crunchy homemade sourdough seed croutons, it makes a perfect starter or light meal.

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Ingredients

Scale 1x2x3x

For the Soup

• 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
• 1½ tbsp double cream, plus extra to serve (optional)

For the Croutons

• 2 thick slices sourdough bread
• 1 tbsp mixed seeds
• 1 tbsp chopped parsley
• Remaining oil (about ½ tbsp from initial 1½ tbsp)
• Pinch of salt

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Instructions

1. Prepare the Vegetables: Heat 1 tablespoon of the 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 and fragrant.
2. Add Garlic and Carrots: Add the 2 crushed garlic cloves and cook for 1 more minute to release their aroma. Tip in the thinly sliced carrots, pour in the hot stock, and add the thyme. Season with salt and pepper, then bring the mixture to a boil.
3. Simmer the Soup: Reduce the heat to low, cover the pan, and let the soup simmer gently for 25 minutes or until the carrots are completely soft.
4. Prepare the Croutons: While the soup simmers, preheat the oven to 220C (200C fan)/gas mark 7. Rub the whole remaining garlic clove over both sides of the sourdough slices for flavor. Tear the bread into rough chunks and toss with the remaining oil, a good pinch of salt, and the mixed seeds. Spread the chunks evenly on a baking sheet and bake for 8–10 minutes until golden and crisp.
5. Finish the Soup: Remove and discard the thyme sprigs from the soup. Use a hand blender to blitz the soup until smooth and creamy. Stir in 1½ tablespoons of double cream and adjust seasoning with salt and pepper to taste.
6. Serve: Ladle the hot soup into four bowls. Top each with the crunchy seed croutons and a drizzle of extra double cream if desired. Garnish with chopped parsley and enjoy!

Notes

• For a vegan version, substitute the double cream with coconut cream or a plant-based cream alternative.
• The soup can be prepared ahead and reheated gently on the stovetop.
• Adjust the thickness by adding more or less stock as preferred.
• Use gluten-free bread for croutons to make the recipe gluten-free.
• Leftover croutons can be stored in an airtight container for up to 2 days but are best fresh.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: European

Keywords: carrot soup, creamy soup, homemade soup, carrot recipes, vegetable soup, comforting soup, sourdough croutons, healthy soup