• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
LindySez | Recipes
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About/Contact
    • Recipes
    • Tips & Techniques
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Fall Into Winter » White Winter Vegetable Soup with Blue Cheese Croutons

    White Winter Vegetable Soup with Blue Cheese Croutons

    Published: Jan 2, 2014 · Modified: Oct 3, 2021 by Linda Baker · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    White Winter Vegetable Soup with Blue Cheese Croutons is a delicious way to slurp your vegetables. It makes a great first course or delicious and healthy lunch.

    White Winter Vegetable Soup

    The story behind White Winter Vegetable Soup with Blue Cheese Croutons

    Whatever happened to soup as a first course? I remember when it was quite common before a family dinner, at a dinner party, or in a restaurant to have soup before your main course. Now the soups served in a restaurant are a meal in themselves and salads have trumped soup as the first course when giving a dinner party. This, to me, is a shame. Not only is a hot bowl of soup a lovely first course, but it also helps fill you up, making you so much less likely to overeat!

    White Winter Vegetable Soup with Blue Cheese Croutons is a lovely tasty winter vegetable soup and is a great way to add vegetables to your dinner. It makes a perfect first course with its smooth texture and appealing combination of flavors. It's simple to make, and can easily be made in advance. As always, feel free to add your own personal preferences. if you don't like blue cheese, then substitute some freshly grated parmesan. Feta or goat cheese would work as well.

    While the ingredients, parsnips, turnips, cauliflower, all sound like this soup would be stinky, or overly aggressive in flavor, it's not at all. It's very mild. It is one of my son's favorite soups since he was 8.

    I served this last weekend to some friends visiting from Texas, and while they admitted they were not normally soup eaters, didn't really ever eat turnips, parsnips or cauliflower, but they loved loved loved this soup.

    Easy to make, adult and kid-friendly … I call that a win-win!

    This soup also makes a great lunch or dinner…just serve more!

    LindySez party tip: Make the soup (without the cream) up to 3 days before the party. Make the croutons and spread as well. Keep the soup covered in the refrigerator, heat gently, and add the cream at the last minute. Keep the croutons in a zip-top bag. Keep the spread, covered, in the refrigerator. Take the spread out at least ½ hour before serving, to allow it to warm up so it doesn't break the croutons when you spread it.

    Serve this soup as a first course for:

    German Style Beef Short Ribs

    Slow-Braised Beef Short Ribs with Rosemary Risotto

    White Winter Vegetable Soup with Blue Cheese Croutons

    White Winter Vegetable Soup with Blue Cheese Croutons

    LindySez
    White Winter Vegetable Soup with Blue Cheese Croutons is a delicious way to slurp your vegetables. It makes a great first course or delicious and healthy lunch.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Side Dish, Soups, Stews & Chili
    Cuisine American
    Servings 8 servings
    Calories 334 kcal

    Ingredients
      

    • 2 tablespoons extra virgin olive oil
    • 1 white onion diced
    • 2 small leeks white part only, cleaned well and sliced
    • 2 small tender parsnips peeled and cut up, (if the inside is too woody, cut it out, use only the tender parts)
    • 1 turnip peeled and cut up
    • 1 large russet potato peeled and cut up
    • 2 cups sliced cauliflower
    • 1 cup white wine or white vermouth
    • 6 cups vegetable stock or low-sodium chicken stock
    • 2 cups water
    • ½ cup heavy cream
    • salt and pepper to taste
    • For the croutons
    • 1 baguette cut on the bias ¼ inch thick
    • 3 ounces blue cheese at room temperature
    • 2 tablespoons butter at room temperature

    Instructions
     

    • Heat the oil in a large soup pot over medium-low heat. Add the onion and leek, cover and sweat for about 10 minutes. 
    • Add the parsnips, turnip, potato, and cauliflower. Cook uncovered stirring occasionally, for a few minutes.
    • Increase the heat and add the wine, cook until most of the liquid has evaporated.
    • Lower the heat to medium; add the stock and water and bring to a simmer; cook for about 20 minutes, or until the vegetables are very tender. 
    • Let the soup sit for 10 minutes or so to cool. 
    • Puree the soup in the blender, in batches, (take care when blending hot soups); or using an immersion blender. Return to the pot (if using the blender); add the cream and reheat gently. Ladle into warmed bowls and top with a crouton or two.
    • To make the Croutons: Heat the oven to 375 °F. Brush the bread slices with a little olive oil, put on a baking sheet, and bake until brown, turning once about 15 minutes.
    • In a small bowl, combine the blue cheese with the butter.
      Spread the blue cheese mixture on the croutons and serve on top of the soup.

    Notes

    LindySez party tip: Make the soup (without the cream) up to 3 days before the party. Make the croutons and spread as well. Keep the soup covered in the refrigerator, heat gently and add the cream at the last minute. Keep the croutons in a zip-top bag. Keep the spread, covered, in the refrigerator. Take the spread out at least ½ hour before serving, to allow it to warm up so it doesn’t break the croutons when you spread it.

    Nutrition

    Serving: 1gSodium: 1297mgFiber: 6gCholesterol: 25mgCalories: 334kcalPolyunsaturated Fat: 2gSaturated Fat: 3gFat: 13gProtein: 9gCarbohydrates: 43g
    Keyword blended soup, cauliflower, creamy, first course soup
    Tried this recipe?Let us know how it was!

    Related

    « Perfect Sugar Cookie Icing
    Mashed Potato and Carrot with Caramelized Onions »

    Reader Interactions

    Comments

    1. brian

      January 03, 2014 at 2:09 pm

      This was incredibly delicious! and low cal as well

      Reply
      • LindySez

        January 03, 2014 at 2:12 pm

        So glad you enjoyed it. Cheers ~ Lindy

        Reply
    2. Cher

      January 05, 2014 at 6:25 pm

      Wow, this looks (and sounds) fabulous! I cannot wait to try this recipe! Thank you for sharing!

      Reply
    3. Elle

      January 06, 2014 at 6:05 am

      Okay, it's official. I'm officially sending this to everyone. Will try it myself I love parsnips and turnips...have to do something about the cream tho since I have dairy allergies. Any suggestions Linda?

      Reply
      • LindySez

        January 06, 2014 at 8:28 am

        Hi Elle, The cream just rounds out the edges, so you could omit it entirely or even use almond milk or another milk substitute. I would probably just leave it out though. Cheers ~ Lindy

        Reply
    4. elaine schoch

      January 06, 2014 at 9:49 am

      This looks delish! It's sooooo cold today I may just be making this later tonight. =)

      Reply
    5. Jessica

      January 06, 2014 at 10:56 am

      This soup looks so yummy! And I love all the veggies! Thanks for sharing!

      Reply
    6. Vidya Sury

      January 06, 2014 at 7:04 pm

      It is going to be very hard to keep visiting your blog...especially if I am hungry and drool all over the place. 🙂 I love soups and this sounds totally yummy. Mmm.

      Reply
      • LindySez

        January 06, 2014 at 8:10 pm

        Keep visiting, most of it is healthy…most of it...

        Reply
    7. Tammy

      January 06, 2014 at 9:07 pm

      First course? Heck, I'd just eat this for dinner!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

    Popular

    • The Best Hormel Chili No Beans Copycat Recipe
    • Slow Cooked Oven Baked Spaghetti Sauce
    • A Quick No Knead Crusty Rye Bread
    • Recipe for the Best Original Der Wienerschnitzel Chili Sauce
    • Easy Sweet Tart Homemade Applesauce
    • Just the Beginnings Chicken Soup
    • Hasenpfeffer (German Style Wine Braised Rabbit)
    • Red Wine Rosemary Risotto
    • Sauerbraten My Way
    • Sole with a Light Creamy Shrimp Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2020 Lindy Sez