Crouton Lagoon
Creamy Carrot and Garlic Soup with Crispy Pasta Croutons
45 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
This Italian-inspired soup pairs the natural sweetness of carrots with the punch of garlic, finished silky-smooth with a swirl of cooking cream. The star? Pasta croutons: a clever carb-on-carb topper that's crispy, creamy, and frankly a little addictive.
Equipment needed
- Dutch oven
- parchment-lined baking sheet
- immersion blender or countertop blender
Ingredients
Yield
4
Instructions
- 01Heat 2 tablespoons olive oil in a large Dutch oven or heavy saucepan over medium heat. Add carrots and onion; cook, stirring often, until softened, about 8 minutes.
- 02Add garlic and cook for 1 minute, just until fragrant.
- 03Pour in stock and passata. Bring to a boil, then reduce heat to a simmer. Cover and cook until carrots are very tender, about 15 minutes.
- 04Meanwhile, bring a medium pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain well.
- 05Toss the cooked, drained pasta with 1 tablespoon olive oil, then spread in a single layer on a parchment-lined baking sheet. Bake at 425°F for 15-18 minutes, stirring once, until golden and crisp.
- 06Once the soup vegetables are tender, blend the soup until completely smooth, either using an immersion blender or working in batches with a countertop blender. Return to low heat.
- 07Stir in the cooking cream and half the parmesan cheese, and simmer just until heated through. Season generously with salt and black pepper.
- 08Ladle soup into bowls. Top each with a generous handful of crispy pasta croutons and a sprinkle of remaining parmesan. Serve immediately.
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