Carrot and Potato Soup with Rosemary Garlic Croutons
This carrot and potato soup is super simple to make and so flavorful. It's only 7 ingredients, and the rosemary garlic croutons are the perfect addition!
Ingredients
For the soup
- 4 tablespoons unsalted butter
- 1 large sweet onion, chopped
- 6 carrots, peeled and sliced
- 2 stalks celery, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 medium-large red potatoes, cut into 1'' chunks (I like to leave the peel on!)
- 5 cups low sodium chicken broth
- 3/4 cup whole milk or cream
For the croutons
- 4 cups cubed rosemary bread (or your favorite crusty bread)
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1 teaspoon chopped rosemary
- salt and pepper
Instructions
-
Preheat oven to 400℉ for the croutons.
-
Heat a large pot or dutch oven over medium-high heat. Add the butter. Once melted, add the onion, carrots, celery, salt, and pepper. Cook for 10-15 minutes, stirring frequently, until vegetables have softened. Add the potatoes and and stir until coated. Add the chicken broth and raise heat to high. Bring to a boil and once boiling, reduce heat slightly and simmer for 20 minutes, or until potatoes are tender and begin to fall apart when poked with a fork. Remove from heat.
-
While soup is cooking, make the croutons. Place cubed bread on a rimmed baking sheet. Drizzle with olive oil and add the garlic powder, rosemary, salt, and pepper. Toss until coated and bake for 15 minutes or until croutons are golden and crunchy. Watch carefully because they will burn quickly!
-
Purée the soup using an immersion blender, or transfer to a blender and blend until smooth. Be very careful when blending hot liquids and leave space in the blender for the soup and steam to expand. Pour soup back into the pot and stir in the milk. Season with salt and pepper to taste. Serve with croutons and a drizzle of cream if desired!