Toasted Soup
Warm, comforting, and deliciously unique, "Toasted Soup" strikes the perfect balance between hearty and innovative. This recipe blends the rich, savory flavors of caramelized vegetables with a fragrant vegetable broth base, infused with fresh thyme and bay leaves for a depth of flavor that’s unforgettable. The highlight is the crispy, golden baguette cubes, oven-toasted with olive oil, salt, and pepper, which add irresistible crunch and texture to every spoonful. Topped with a sprinkle of Parmesan cheese, this soup transforms simple ingredients into a restaurant-worthy dish that’s sure to impress. With just 20 minutes of prep and 40 minutes of cook time, this recipe is ideal for cozy weeknight dinners or special gatherings. Perfect for fans of comfort food, "Toasted Soup" is your next must-try recipe!
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Recipe Information
Ingredients
- 1 loaf French baguette
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 1 large yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 3 large garlic cloves
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 2 bay leaves
- 3 fresh thyme sprigs
- 0.5 cups Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Slice the baguette into bite-sized cubes and spread them out on a baking sheet.
Drizzle the bread cubes with 2 tablespoons of olive oil, sprinkle with 0.5 teaspoons of salt, and toss to coat evenly.
Toast the bread cubes in the preheated oven for 10-12 minutes, or until golden and crisp. Set aside once toasted.
While the bread is toasting, prepare the soup base by peeling and finely chopping the onion, carrots, celery, and garlic.
In a large soup pot, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Add the chopped onion, carrots, and celery to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
Stir in the minced garlic and 2 tablespoons of tomato paste, cooking for an additional 2 minutes until fragrant.
Pour in the vegetable broth and add the bay leaves and thyme sprigs. Bring the mixture to a simmer.
Reduce the heat to low and let the soup gently simmer for 20 minutes to allow the flavors to meld together. Stir occasionally.
Once the soup is done simmering, remove the bay leaves and thyme sprigs.
Season the soup with the remaining 0.5 teaspoons of salt and 0.5 teaspoons of black pepper, adjusting to taste.
Serve the soup hot, ladling it into bowls, and top each serving with a handful of toasted bread cubes.
Sprinkle freshly grated Parmesan cheese over the top for extra flavor, if desired.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 106 mg | 36% | |
| Sodium | 7601 mg | 330% | |
| Total Carbohydrate | 276.0 g | 100% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 42.8 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 873 mg | 67% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4132 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
