Cream of Vegetable Soup

Ingredients

• 1 Tablespoon butter
• 1/4 cup onion (diced)
• 4 cups chicken broth
• 1/4 teaspoon dried thyme leaves
• 3-4 cups fresh or frozen vegetables (raw or left-over cooked vegetables)
• 1/2 cup Half and Half 10% cream
• 2 teaspoons cornstarch
• 1/2 baguette (cut into cubes)
• 2 Tablespoons olive or vegetable oil
• Salt & Pepper
• 1/2 teaspoon dried thyme leaves

Instructions

1. 1

   In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook, stirring, until softened. Add chicken broth and thyme.

2. 2

   Add the fresh or frozen vegetables. Bring to a boil, then reduce heat and simmer until all the vegetables are tender, 10-20 minutes (left-over cooked vegetables will take the shorter time, while raw vegetables will take longer).

3. 3

   Using an immersion blender or in batches in a blender, puree soup until smooth. Return to pot and over medium heat. Stir the cornstarch into the half and half cream. Add to the soup and cook, stirring, until mixture is warmed and slightly thickened. Taste soup and season with salt and pepper as needed.

4. 4

   For croutons: Pre-heat oven to 400° F. Add diced bread to a large bowl. Drizzle with oil and sprinkle with salt, pepper and thyme. Toss well. Spread evenly on a baking sheet and cook in pre-heated oven for 8-10 minutes, stirring a few times, until golden. Allow to cool on baking sheet.