Vegetable Soup with Croutons

This is a perfect way to ensure children eat their vegetables and to use up any of your favourite vegetables.


Serves 4

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  • 1 large onion
  • 2 leeks
  • 2 large carrots, peeled
  • 2 celery sticks
  • 250g potatoes , peeled
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 garlic clove, crushed
  • 1 (400g) tin chopped organic tomatoes
  • 1 tsp sugar
  • 2 tbsp vegetable stock, dissolved in 500ml hot water
  • 2 tins cannellini beans, drained and rinsed
  • 5 baby marrows, sliced
  • A swirl of cream or crème fraiche

For the croutons:

  • 5 slices of Ciabatta, cut into small cubes
  • 2 tbsp olive oil


Dice all the vegetables into equal sized chunks.

Heat the oil and the butter in your  Le Creuset Casserole dish  or saucepan.

Saute onion until soft and translucent. Add the leeks, garlic and cook for another minute or two followed by the carrots, celery and potato.

Stir to coat and fry gently until the vegetables begin to soften.

Add the tomatoes, sugar and prepared vegetable stock and stir in the cannellini beans.
Cover, bring to the boil and simmer until the vegetables become soft and tender. Add the sliced baby marrows and cook for 5 minutes or until just soft.
In a blender, blitz the vegetables until smooth and season to taste.
Add a swirl of cream or a dollop of crème fraiche and serve with crunchy croutons, a sprinkle of thyme leaves and grated cheese on the side.
To make the croutons, place the bread cubes into a hot pan and drizzle with olive oil.
Toss the cubes to coat them evenly in the oil and sauté until they become golden brown and crispy.
Make the croutons just before serving to prevent them from gong soggy.