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Creamy Greens Soup with Parmesan Croutons

Name: Creamy Greens Soup with Parmesan Croutons
Prep time: 20 min
Cook time: 40 min
Total time: 2 h
Yield: 6 servings soup and 8 cups croutons
Cuisine: American
Ingredients: 1 pound sourdough bread, cubed; Â½ cup butter, melted; 1 Â½ cups Parmesan cheese, shredded; 3 cloves garlic, minced; 1 tablespoon Italian seasoning; 2 tablespoons olive oil; 1 medium onion, chopped; 1 stalk celery, chopped; 4 cups chicken or vegetable stock; 16 ounces mixed greens (any combination, such as mustard, collard and turnip greens); 8 ounces (1 package) cream cheese; Â¼ teaspoon red pepper flakes; 1 teaspoon salt; Italian parsley, chopped

A bowl of Creamy Greens Soup with Parmesan Croutons is the perfect way to warm up on a cold winter day. Simmer your favorite combination of mixed greens in a creamy broth, then puree until smooth and top with fresh parsley and crispy homemade croutons for a delicious meal that’s both comforting and healthy.

Jessi Heggan

Print Recipe

Makes: 6 servings soup and 8 cups croutons
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country

Ingredients

Croutons:

1 pound sourdough bread, cubed
½ cup butter, melted
1 ½ cups Parmesan cheese, shredded
3 cloves garlic, minced
1 tablespoon Italian seasoning

Soup:

2 tablespoons olive oil
1 medium onion, chopped
1 stalk celery, chopped
4 cups chicken or vegetable stock
16 ounces mixed greens (any combination, such as mustard, collard and turnip greens)
8 ounces (1 package) cream cheese
¼ teaspoon red pepper flakes
1 teaspoon salt
Italian parsley, chopped

Instructions

For the croutons: Preheat oven to 375 degrees and line a baking sheet with parchment paper. Set aside.
In a large bowl, combine all crouton ingredients and toss until bread is well-coated in butter. Spread out on prepared baking sheet and bake for 20 minutes, flipping croutons halfway through. Flip croutons again and return them to the warm oven with oven turned off for about 1 hour. This gives them a nice crunch.
For the soup: In a large stockpot, warm oil over medium heat. Add onion and celery and saute until softened, about 8 minutes.
Add stock, greens, cream cheese, red pepper flakes and salt. Continue cooking while stirring occasionally until heated through and greens are soft, about 15 minutes.
Working in batches, transfer soup to a blender or food processor and puree until creamy. Return soup to pot and warm again before serving. Ladle into serving bowls and top each serving with croutons and parsley. Serve warm.