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Spring Vegetable Soup with Parmesan Croutons

Like spring in a bowl! Filled with tender spring veggies in a basil-scented broth and topped with a crisp Parmesan toast, this soup makes the perfect light supper or lunch.


For soup:
  • 1 tablespoon olive oil
  • 2 leeks, white and light green parts only, thinly sliced
  • 1 clove garlic, minced
  • 4 cups water
  • 1 1/2 ounces Veggie-Stock Gold® or Fond de Poulet Gold®
  • 3 medium carrots, peeled and thinly sliced on the diagonal
  • 1 package (10 ounces) frozen lima beans, thawed
  • 1 package (10 ounces) frozen artichoke hearts, thawed
  • 1/2 pound thin asparagus, trimmed and sliced on the diagonal into 1-in pieces
  • 1/3 cup very thinly sliced fresh basil or mint ieaves
  • Salt and ground black pepper
For croutons:
  • 4 slices French bread
  • 1 1/2 tablespoons olive oil
  • 4 tablespoons Parmesan cheese


  1. Preheat the oven broiler.
  2. Warm the olive oil in a soup pot over medium-low heat.  Add the leeks and cook until they're soft and translucent, 3-5 minutes.  Add the garlic and cook another minute.
  3. Stir in the water and the Veggie-Stock Gold®, increase the heat to medium, and bring to a simmer.  Add the carrots, lima beans, and artichoke hearts and cook 10 minutes.  Add the asparagues and cook 5 minutes more, until the vegetables are crisp tender.
  4. While the soup simmering, make the croutons: Lightly brush the French bread slices on both sides with the olive oil.  Toast them lightly on both sides under the broiler.  Spread the grated Parmesan over one side of each slice and place them back under the broiler just until the cheese is slightly melted. Set aside.
  5. Stir the basil into the soup, season to taste with salt and pepper, and simmer 1 minute more.  Ladle the soup into warm bowls and serve with the croutons.
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Classic French Stocks and Sauces