Creamy Carrot Soup with Herb Croutons Recipe

Introduction

This creamy carrot soup is a comforting and flavorful dish that’s perfect for any season. Smooth, velvety, and lightly herby, it pairs beautifully with crunchy homemade sourdough croutons for a satisfying meal.

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 litres 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 the oil in a large saucepan or casserole pot over medium heat. Add the sliced onion and celery and cook gently for 5 minutes until softened.
2. Step 2: Add the crushed garlic cloves and cook for an additional minute, stirring frequently to release their aroma.
3. Step 3: Stir in the sliced carrots, pour in the hot stock, and add the thyme. Season with salt and pepper, then bring the mixture to a boil.
4. Step 4: Reduce the heat to a simmer, cover the pot, and cook for 25 minutes or until the carrots are very tender.
5. 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, then tear the bread into rough chunks.
6. Step 6: Toss the sourdough chunks with the remaining oil, a pinch of salt, and the mixed seeds. Spread evenly on a baking sheet and bake for 8-10 minutes until golden and crisp.
7. Step 7: Remove the thyme sprigs from the soup and discard. Use a hand blender to blitz the soup until smooth and creamy.
8. Step 8: Stir the double cream into the soup and adjust seasoning to taste.
9. Step 9: To serve, ladle the soup into bowls, top with the seed-crusted sourdough croutons, and drizzle with extra cream if desired.

Tips & Variations

• For a vegan version, substitute the double cream with coconut cream or a plant-based alternative.
• Adding a pinch of ground cumin or ginger can bring a warm, spicy note to the soup.
• Use fresh herbs like parsley or coriander for a bright finish if you don’t have thyme on hand.
• If sourdough isn’t available, sturdy bread like a baguette or ciabatta also works well.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to prevent sticking. Keep croutons separate and add them just before serving to maintain their crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup keeps well in the fridge and can also be frozen for up to 2 months. Reheat thoroughly before serving and add fresh cream and croutons when ready to eat.

What can I use instead of sourdough for the croutons?

Any sturdy bread such as a baguette, ciabatta, or even wholemeal bread can be used to make croutons. Just rub with garlic and toss with oil and seeds before baking.

Creamy Carrot Soup with Herb Croutons Recipe

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★★★★★

4.5 from 65 reviews

This creamy carrot soup is a comforting and flavorful dish made with tender carrots, aromatic thyme, and a touch of double cream for richness. Perfectly paired with crunchy homemade sourdough croutons topped with mixed seeds and fresh parsley, this soup offers a delicious balance of textures and tastes – ideal for a cozy lunch or dinner.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: British
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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 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 (about ½ tbsp from original 1½ tbsp)
• Pinch of salt

Instructions

1. Prepare the base: Heat 1 tbsp of oil in a large saucepan or casserole pot over medium heat. Add the sliced onion and celery and cook gently for 5 minutes until softened.
2. Add garlic and carrots: Stir in the crushed garlic cloves and cook for an additional 1 minute to release their aroma. Then add the thinly sliced carrots, hot stock, and the thyme bunch. Season with salt and pepper.
3. Simmer the soup: Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 25 minutes, or until the carrots are completely softened.
4. Make croutons: 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 slices into rough chunks and toss with the remaining oil, a good pinch of salt, and the mixed seeds. Spread the mixture out on a baking sheet, then bake for 8-10 minutes until golden and crisp. Once baked, mix in the chopped parsley and set aside.
5. Blend the soup: Remove and discard the thyme sprigs from the soup. Use a hand blender to blitz the soup until completely smooth and creamy.
6. Finish the soup: Stir in the double cream and adjust seasoning with salt and pepper to taste.
7. Serve: Ladle the soup into four bowls, top each with the prepared croutons, and optionally drizzle with a little extra double cream for garnish.

Notes

• For a vegan version, substitute double cream with coconut cream and use vegetable stock.
• The soup can be made ahead and reheated gently on the stovetop.
• Croutons can be stored separately in an airtight container to maintain crispness.
• Adjust seasoning carefully after blending; cream can mellow flavors.

Keywords: creamy carrot soup, carrot soup recipe, easy soup, homemade croutons, healthy soup, vegetarian soup