Name: Gluten-Free Carrot Potato Soup with Croutons
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 600 g carrots, peeled and cut into coarse cubes (about 21 oz); 400 g potatoes, mostly waxy or floury, peeled and cut into coarse cubes (about 14 oz); 1 large onion, peeled and cut into coarse cubes; 1 to 2 garlic cloves, peeled and cut into coarse cubes; 2 tbsp butter or vegetable oil (30 ml. Butter or oil is not decided in the source); 1 l vegetable broth (about 4¼ cups. Check the label); 150 ml cream (about ⅔ cup. Check the label); salt (to taste); freshly ground black pepper (to taste. Check the label); 1 pinch nutmeg, freshly grated or ground (Check the label); gluten-free bread scraps (we used ends and scraps of Schär bread), for the croutons; butter, for toasting the croutons (amount not given in the source); sour cream, for serving (optional)

50 minStart to table

328kcal*

6 gProtein*

38 gCarbs*

*Per serving, estimate. Serves 4.

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This gluten-free carrot potato soup is a warming, creamy everyday classic: onion and garlic are softened in butter or oil, carrots and potatoes are roasted briefly in the same pot, everything simmers in vegetable broth until tender, then the soup is blended smooth and finished with cream, black pepper and a pinch of nutmeg.

The soup is topped with golden croutons that we made from scraps of Schär gluten-free bread, toasted in butter. It is an easy recipe with a short ingredient list, and the potatoes give it a smooth body without any flour.

To keep it gluten-free, check the label of the vegetable broth in particular, as broth can contain gluten or traces of it.

Creamy orange carrot potato soup in a white square bowl topped with golden croutons and a dollop of sour cream on a heart-patterned tablecloth

Gluten-Free Carrot Potato Soup with Croutons

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Prep Time 15

Cook Time 35

Total Time 50

Course Dinner, Main Course, Soup

Cuisine German

Servings 4 servings

Calories 328 kcal

Ingredients

600 g carrots, peeled and cut into coarse cubes about 21 oz
400 g potatoes, mostly waxy or floury, peeled and cut into coarse cubes about 14 oz
1 large onion, peeled and cut into coarse cubes
1 to 2 garlic cloves, peeled and cut into coarse cubes
2 tbsp butter or vegetable oil 30 ml. Butter or oil is not decided in the source
1 l vegetable broth about 4¼ cups. Check the label
150 ml cream about ⅔ cup. Check the label
salt to taste
freshly ground black pepper to taste. Check the label
1 pinch nutmeg, freshly grated or ground Check the label
gluten-free bread scraps (we used ends and scraps of Schär bread), for the croutons amount not given in the source. Check the pack of your loaf
butter, for toasting the croutons amount not given in the source
sour cream, for serving (optional) an optional dollop on top, as in the photos; the kids love it. Amount not given and not counted in the nutrition estimate. Check the label

Instructions

Prepare the vegetables. Peel the carrots, potatoes, onion and garlic and cut them into coarse cubes. Coarse means rough, chunky pieces of similar size, so they cook evenly. They will be blended later, so they do not need to be neat.
Soften the onion and garlic. Heat the butter or vegetable oil in a large pot. Add the onion and garlic and cook gently until they turn glassy, stirring now and then.
Roast the vegetables. Add the carrots and potatoes and roast them for 3 to 4 minutes, stirring now and then, so they pick up some flavor from the fat.
Simmer. Pour in the vegetable broth to deglaze, scraping up anything that sticks to the bottom of the pot. Bring it to a boil, then turn the heat down and let it simmer gently for 20 to 25 minutes, until the vegetables are soft. A piece of carrot should fall apart easily when pressed with a fork.
Blend. Blend the soup until fine. A hand blender in the pot is the simplest way. If you use a countertop blender, work in small batches, do not fill the blender jar more than about half and hold the lid down with a cloth, because hot soup expands and can splash.
Finish. Stir in the cream. Taste, then season with salt, freshly ground black pepper and a pinch of nutmeg. Season at the end, after blending, so you can judge the final flavor.
Make the croutons. Cut the gluten-free bread scraps into cubes. Toast the cubes in butter in a clean pan that has not touched regular bread, turning them often, until they are golden and crisp. The source gives no amounts or times for this step, so watch the pan. Suggestion: you can toast them while the soup simmers.
Serve. Ladle the hot soup into bowls and top with the butter-toasted croutons straight away, so they stay crisp. Optional: add a dollop of sour cream on top of each bowl.

Notes

To keep it gluten-free, check the labels. Vegetable broth can contain gluten or traces of it. Schär bread is gluten-free, but check the pack of the loaf your scraps come from. Also check the cream, nutmeg and pepper. Use a clean pan, board and knife that have not touched regular bread.

Potatoes: the source calls for mostly waxy or floury potatoes. Potatoes thicken the soup because their starch is released when they are cooked soft and blended.

Croutons: they are made from bread scraps, so the amount depends on what you have. The source gives no quantities, so the croutons are not counted in the nutrition estimate.

Butter or oil: the source allows either. The nutrition estimate assumes butter.

Storing and reheating (general guidance, not from the source): cool leftover soup quickly, keep it in the fridge, and reheat it gently until piping hot, stirring so it does not catch on the bottom. Keep the croutons separate and make them fresh.

Nutrition values are an estimate calculated from the ingredient list, not a lab analysis. They are per serving of soup only, without croutons.

Keyword carrot potato soup, creamy vegetable soup, easy soup, gluten-free croutons, gluten-free soup

Questions about gluten-free carrot potato soup

Why do carrots and potatoes make this soup creamy?

Both vegetables are simmered until soft and then blended fine. The potatoes give the soup body, because their starch thickens it as it is blended. The carrots add color and sweetness. The cream is stirred in at the end for a smooth, rich finish.

Can I blend the soup in a different way?

The recipe only says to blend the soup until fine. A hand blender in the pot is the simplest way. With a countertop blender, general guidance is to work in small batches, never fill the blender jar more than about half, and keep the lid secure with a cloth over it, because hot liquid expands and can splash. If you used a countertop blender, return the blended soup to the pot before you stir in the cream.

How do I keep the soup gluten-free?

The soup itself is made from vegetables, broth, cream and spices, so the points to check are the labels. Vegetable broth can contain gluten or traces of it. Cream, nutmeg and pepper are worth a look at the pack as well. The croutons were made from scraps of Schär gluten-free bread; Schär bread is gluten-free, but check the pack of the loaf you use. Cook with a clean pan, board and knife that have not touched regular bread.

How do I make croutons from bread scraps?

Cut the scraps of gluten-free bread, for example the ends of a loaf, into small cubes. Toast them in butter in a pan, turning them often, until they are golden and crisp. Serve them straight away on the hot soup so they stay crunchy. The source does not give amounts for the croutons, so use as many as you have scraps.