Skip to content

Vegetarian, Classics and bistro fare

Farmhouse vegetable soup with cheese croutons

Farmhouse vegetable soup with cheese croutons is a chunky soup of potatoes, carrots, leeks, turnips, and celery, for 4 people, ready in 50 minutes, very easy to make, for €1.20 per serving. The key is cutting the vegetables into even pieces and mashing some potato against the pot to thicken the broth naturally, no blender needed.

A real grandma soup, with chunky vegetables simmering away and filling the whole house with its smell, topped with cheesy croutons.

Farmhouse vegetable soup with cheese croutons
Total time
50 min
Difficulty
Very easy
Cost per person
€1.20
Calories per person
420 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This soup keeps its vegetables in chunks, and that changes everything. The potatoes soften into the broth while the carrots, leeks, and turnips stay pleasantly firm. The celery adds that deep, savory note you remember from old fashioned soups, without ever taking over the bowl.

This is a weeknight soup, the kind you set simmering as you walk in the door while the house slowly fills with its smell. Kids tend to come around to it faster thanks to the cheese croutons, which turn a bowl of vegetables into something worth finishing. It also works for a quiet Sunday dinner, served on its own with bread.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 500 g
  • Carrots 4
  • Leeks 3
  • Turnips 2
  • Celery stalks 2
  • Onion 1
  • Parsley 4 sprigs

Pantry

  • Vegetable brothoften in the pantry 1.2 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 6 slices

Dairy

  • Grated Gruyère 80 g
  • Butter 20 g

Allergens Gluten, Lactose, Celery

The step by step recipe

  1. Peel and dice all the vegetables, wash the leeks thoroughly.

    Cut the leeks last, they cook faster than the others.

  2. Sweat the onion in butter, then add the firmer vegetables, carrots, turnips, and celery. 8 min

    Stir often, you don't want any color on them.

  3. Pour in the broth, add the potatoes and leeks, and let simmer covered. 30 min

    Mash a few potato pieces against the side of the pot, the soup thickens naturally.

  4. Cut the bread into cubes, sprinkle with Gruyère, and brown them in the oven at 200°C. 8 min

    A little olive oil on the cubes makes them crispier.

  5. Adjust the seasoning, serve the soup with the cheese croutons and chopped parsley.

    Add the croutons at the very last moment so they stay crunchy.

Our tips to get it right

  • Cut all the vegetables into similarly sized cubes, they'll cook at the same rate and the soup will have a more even texture.
  • If the broth seems too thin at the end, let it simmer uncovered for a few more minutes, the evaporation concentrates the flavors.
  • Make the croutons right before serving, they lose their crunch if they sit on the hot soup too long.

The variations

  • Swap the turnips for green cabbage or winter squash depending on what you have on hand, the soup stays just as comforting.
  • For a plant based version, replace the Gruyère with a melting plant based cheese on the croutons.
  • To save time, cut the vegetables smaller and shorten the simmering to 20 minutes, the texture will just be a touch less soft.

What to serve it with

  • An extra slice of country bread
  • A simple green salad
  • A glass of sweet cider

Storage

The soup keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well for up to 2 months, without the croutons, which should be made fresh when serving. Reheat gently on the stove, adding a splash of water or broth if it has thickened.

Questions about this dish

Can you blend the soup smooth instead of keeping it chunky?

Yes, you can blend it all for a smooth texture, but the farmhouse character really comes from the diced vegetables. If you blend it, set a few pieces aside to stir back in for texture.

What cheese can replace the Gruyère?

Comté or Emmental both work just as well on the croutons. Pick a cheese that melts and browns easily in the oven.

Can you make this soup ahead of time?

Yes, the soup actually tastes better reheated the next day, once the flavors have had time to mingle. Make the croutons separately at the last minute so they stay crisp.

How do you get kids to enjoy this soup?

Melted cheese croutons are often what wins over kids who are hesitant about vegetables. You can also cut the vegetables a bit smaller for a texture that's easier to eat.

How long does it take to make a farmhouse vegetable soup with cheese croutons?

Count 50 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a farmhouse vegetable soup with cheese croutons?

About 420 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a farmhouse vegetable soup with cheese croutons cost?

About €1.20 per serving, or €4.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, celery. Always check the labels of the products you buy.

Family and bistro classics

See all

Recipes with carrots

See all