Simmer the Soup: Pour in the diced tomatoes and vegetable broth, then stir in the dried thyme, dried basil, salt, and pepper. Bring the soup to a simmer, reduce the heat to low, and let it cook for 20-25 minutes, or until the vegetables are tender.
Add Greens and Final Seasoning: If using, stir in the fresh spinach or kale and cook for an additional 5 minutes, until the greens are wilted. Adjust the seasoning with salt, pepper, and lemon juice to taste.
Prepare the Parmesan Toasts: Preheat the oven to 375°F (190°C). Place the bread slices on a baking sheet and brush them lightly with olive oil. Sprinkle each slice with grated Parmesan cheese and garlic powder. Toast in the oven for 8-10 minutes, or until the bread is golden and the cheese is melted and crispy. Sprinkle with fresh parsley, if desired.
Serve: Ladle the hot vegetable soup into bowls and serve with the Parmesan toasts on the side. Enjoy the warm, comforting meal!
Tips for Serving and Storing:
Serving Tips: This soup is filling on its own, but you can pair it with a simple side salad or extra crusty bread for a more substantial meal. For added richness, drizzle a little olive oil over the soup before serving or sprinkle some extra Parmesan cheese on top.
Storing: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Let the soup cool completely before storing. Reheat on the stovetop or in the microwave, adding a splash of broth or water if the soup thickens too much during storage.
Freezing: This soup freezes well. Let it cool completely before transferring to freezer-safe containers. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stovetop.
Variants:
Add Protein: If you want to boost the protein content of this soup, add cooked beans (such as chickpeas, white beans, or lentils) or shredded rotisserie chicken. These additions will make the soup even more filling and satisfying.
Make it Spicy: For a kick of heat, add a pinch of red pepper flakes when sautéing the onions and garlic. You can also throw in some diced jalapeños or a dash of hot sauce for extra spice.
Vegan Version: To make this recipe vegan, simply omit the Parmesan toasts or substitute the Parmesan with a plant-based cheese alternative. You can also use nutritional yeast to add a cheesy flavor to the soup.
Creamy Version: If you prefer a creamier soup, blend part of the soup with an immersion blender or in a regular blender to create a smooth texture. You can also add a splash of coconut milk or a dollop of cashew cream for extra richness.
FAQ:
Can I make this soup ahead of time? Yes, this soup actually tastes even better the next day as the flavors have had more time to meld. Prepare it ahead and store it in the refrigerator for up to 4 days. Simply reheat before serving.
Can I use frozen vegetables? Absolutely! Frozen vegetables are a great time-saver and can be used in place of fresh ones. Just make sure to add them near the end of the cooking process to avoid overcooking.
Can I make the Parmesan toasts ahead of time? Yes, you can prepare the Parmesan toasts ahead of time and store them in an airtight container. Reheat them in the oven for a few minutes to restore their crispiness before serving.
What other vegetables can I add to this soup? Feel free to get creative! You can add other vegetables like parsnips, leeks, or sweet potatoes for different textures and flavors. Just be mindful of adjusting the cooking times for any denser vegetables.
Is this soup gluten-free? The soup itself is naturally gluten-free, but the Parmesan toasts are not. To make the dish gluten-free, use gluten-free bread for the toasts or enjoy the soup without the toasts.
Hearty Vegetable Soup with Parmesan Toasts is the perfect combination of vibrant vegetables, rich flavors, and crispy cheese to warm you up on a cool day. Whether you’re looking for a light meal or something more filling, this soup will provide comfort, nourishment, and satisfaction in every bowl.
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