Creamy Lentil & Potato Soup with Crispy Bread Croutons

Creamy Lentil & Potato Soup with Crispy Bread Croutons

45 mins
easy
4 servings

A hearty and flavorful lentil potato soup, elevated with crispy bread croutons and a touch of warmth. Perfect for a chilly evening.

Comfort FoodSoupVegetarianWinter

Equipment Needed

  • Frying Pan
  • Immersion Blender
  • Large Pot

Ingredients

  • 3.00 mediumCarrots(Peeled and diced)
  • 9.00 ozPotatoes(Peeled and diced)
  • 2.00 TbspOlive Oil(For sautéing)
  • 4.00 ozRed Lentils(Dried, rinsed)
  • 0.50 tspTurmeric(For color and flavor)
  • 34.00 ozVegetable Broth(Low sodium preferred)
  • 8.00 TbspTomato Paste(Adds depth of flavor)
  • 1.00 tspSalt(To taste)
  • 1.00 tspBlack Pepper(To taste)
  • 4.00 ozHeavy Cream(For richness)
  • 2.00 slicesSourdough Bread(Cut into cubes)
  • 1.00 handfulFresh Basil(Chopped)

Instructions

1

Dice carrots and potatoes. Heat 1 tbsp olive oil in a pot and sauté for 4 minutes.

Estimated time: 5 minutes

2

Add lentils and turmeric, stir and steam for 2 minutes.

Estimated time: 3 minutes

3

Pour in vegetable broth and tomato paste. Season with salt and pepper.

Estimated time: 2 minutes

4

Bring to a simmer, then reduce heat and cook for 15 minutes.

Estimated time: 15 minutes

5

Stir in heavy cream and blend until smooth using an immersion blender.

Estimated time: 5 minutes

6

Cut bread into cubes. Heat remaining olive oil in a pan and fry bread until golden brown.

Estimated time: 5 minutes

7

Wash and chop fresh basil.

Estimated time: 2 minutes

8

Ladle soup into bowls and top with crispy bread croutons and fresh basil.

Estimated time: 3 minutes

9

Drizzle with extra cream if desired.

Estimated time: 1 minutes

10

Serve immediately and enjoy!

Estimated time: 1 minutes