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Creamy Winter Vegetable Soup

Photo: Creamy Winter Vegetable Soup

TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

CREAMY WINTER VEGETABLE SOUP:
  • 1/4 cup EVOO
  • 3 to 4 cloves garlic, chopped or grated
  • 2 carrots, thinly sliced
  • 2 ribs celery with leafy tops, cut into 1/4-inch dice
  • 2 leeks, halved and sliced into 1/4-inch pieces
  • 2 parsnips, thinly sliced
  • 2 medium starchy potatoes, peeled and cut into 1/2-inch dice
  • 1 bulb fennel, cut into 1/4-inch dice
  • 1 small butternut squash, peeled and cut into 1/2-inch dice
CHEESY CROUTONS:
  • 4 tablespoons butter
  • 2 tablespoons EVOO
  • 2 large cloves garlic, crushed
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Directions

For the creamy winter vegetable soup: Heat the EVOO in a large soup pot or Dutch oven over medium-high heat. Add the garlic, carrots, celery, leeks, parsnips, potatoes, fennel and squash as you chop them and sprinkle with some salt and pepper. Nestle the bay leaves and herb bundle into the vegetables, partially cover and cook until softened, stirring occasionally, 10 minutes. Pour in the wine and reduce until almost evaporated. Then add the stock, bring to a boil and then turn down to a simmer.

Meanwhile, melt the butter in a medium saucepan over medium to medium-high heat, and then whisk in the flour 1 minute. Whisk in the milk and season with salt, pepper and nutmeg. Cook until the sauce thickens enough to coat the back of a spoon.

Pour the thickened milk mixture into the simmering vegetable soup, stir to combine and simmer a couple of minutes.

For the cheesy croutons: Preheat the oven to 350 degrees F. Heat the butter and oil in a large skillet over medium to medium-high heat. Stir in the garlic 1 minute, and then add the bread and toast until golden, stirring occasionally. Transfer to baking sheet and dress with the cheese. Bake to set the cheese and further dry out the croutons, 10 to 12 minutes.

Remove the herb bundle and bay leaves from the soup and serve with the croutons.

Notes

Cook's Note: Cool and store the soup in the refrigerator or freezer for a make-ahead meal. Bring to room temperature before reheating over medium heat. Store the croutons in foil or a cookie tin until ready to use.

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  • on March 18, 2012

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    This soup is awesome even if it is not cold outside this is awesome. A great way to get everyone to eat their veggies. This is awesome and very flavorful. I don't think I had experienced these flavors together. Fantastic!!!!

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  • on February 12, 2012

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    This was wonderful! So tasty! The vegies were sweet and the whole flavor was something I had never experienced, since I am Mexican and we never eat creamy soups. Excellent! My husband helped peel while I chopped it was done in a jiffy.

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