Spring Vegetable Soup with Garlicky Croutons

Spring has arrived and with it comes an abundance of seasonal produce! Use those fresh veggies in this Spring Vegetable Soup topped with Garlicky Croutons for a new soup favorite as the seasons turn.



For the Soup:

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 head asparagus, chopped
  • 1 cup peas (frozen is fine)
  • 2 14 oz cans diced tomatoes
  • 4 cups veggie stock
  • 1 1/2 tsp dried rosemary
  • 1 1/2 tsp dried parsley
  • Salt and pepper, to taste

For the Garlicky Croutons:

  • 1 1/2 lb loaf of sourdough bread, ideally a day or two old*
  • 1/4 cup olive oil
  • 1 tbsp garlic powder


For The Soup:

  1. Add olive oil to a large stock pot over medium heat.
  2. Add in onion and saute for 3-5 mins or until translucent.
  3. Add in minced garlic and cook for 1 more minute.
  4. Add in asparagus and peas and top with diced tomatoes, stock, rosemary, parsley and salt and pepper.
  5. Bring to a boil and then lower to a simmer and cook for 40 mins.
  6. Add additional salt and pepper, if needed.

For the Garlicky Croutons:

  1. Preheat oven to 400 degrees F.
  2. Cut loaf into 1/4-1/2 inch pieces.
  3. Add pieces to a large bowl and coat with olive oil and garlic powder.
  4. Use your hands to make sure all pieces are coated.
  5. Spread over a baking sheet and bake for 5 mins.
  6. Remove from oven and toss pieces.
  7. Return to oven and cook for another 5-7 mins or until croutons have reached desired crispiness.
  8. Top onto soup before serving.
  9. Keep extra croutons in a brown paper bag to ensure they stay firm.

*I prefer to leave the crust on but you can cut it off if desired.

Keywords: spring vegetable soup, vegetable soup, garlicky croutons


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