Farmhouse Vegetable Soup


Preparation info

  • Difficulty


  • Makes

    4 to 6


Appears in

The “farmhouse” part of the title has become inseparable from “vegetable soup,” but it does conjure up images of a hearty pot of wholesome soup on the back of the range in a farm kitchen. Farmhouse vegetable soup also tends to be mostly puréed, with just a few chunks of visible vegetable left floating. And it’s often enriched with a dash of heavy cream, but it’s no problem to leave that out. I love this simple soup with crunchy, freshly made croutons floating on the surface. They only take a few moments to prepare.


  • 2 tablespoons butter
  • 2 medium yellow onions, chopped
  • 3 stalks celery, thinly sliced
  • 4 large russet potatoes, peeled and diced
  • 2 large carrots, diced
  • 2 quarts(8 cups) chicken stock
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon dried sage
  • 1 cup frozen peas
  • ¼ cup heavy cream (optional)
  • Salt and pepper

Croutons for serving

  • 2 thick slices good bakery bread
  • 3 tablespoons olive oil


  1. Heat the butter in a large, heavy soup pot over medium heat. Stir in the onions and celery, and put the lid on the pot. Cook the vegetables covered for 6 to 7 minutes, so they steam and soften but do not brown.
  2. Add the potatoes, carrots, stock, thyme, and sage. Bring to a boil, cover loosely, and simmer for 20 to 25 minutes, until all the vegetables are tender. Add the peas for the last 5 minutes of cooking time.
  3. Add the cream, if using, and season to taste with salt and pepper. Using an immersion blender, purée most of the soup, leaving a few visible chunks of vegetables.
  4. To serve, cut the crusts off the bread and trim the slices into ½-inch cubes. Heat the oil in a nonstick skillet over medium heat, add the bread, and fry briskly, shaking the pan and turning the croutons, until golden brown, 3 to 4 minutes. Spoon the soup into bowls and sprinkle with croutons.