Ingredients
- 4 slices of crusty bread
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1 onion, chopped
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preheat your oven to 375°F (190°C). Cut the crusty bread into cubes and toss them with 1 tablespoon of olive oil, salt, and pepper. Spread the bread cubes evenly on a baking sheet and bake for 10-15 minutes until they turn golden brown and crispy. Set aside to cool.
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become soft and fragrant. This should take about 5 minutes.
Pour in the vegetable broth and add the dried thyme. Stir well and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, letting the flavors meld together.
Reduce the heat and stir in the heavy cream or coconut milk. Using an immersion blender, blend the soup until it reaches a smooth, creamy consistency. If you prefer a chunkier texture, blend only half the soup.
Ladle the creamy soup into bowls, ensuring each serving receives a generous portion. Top with the homemade croutons and garnish with fresh parsley for a touch of color and freshness.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g