Rosemary Vegetable Soup with Parmesan Croutons
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4
  • 2 ears of corn, kernels cut off the ears
  • 2 zucchini, diced
  • 2 yellow squash, diced
  • 3 garlic cloves, minced
  • 1 medium yellow or white onion, diced
  • 1 14 ounce can diced tomatoes with juice
  • 32 ounces vegetable broth
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 medium sprigs or 1 large sprig fresh rosemary, finely chopped
  • 2 tablespoons olive oil
Parmesan Croutons
  • 12 ounce loaf of bread (I used a whole grain), cut into 1 inch cubes
  • ¼ cup olive oil
  • ¾ teaspoon garlic powder
  • ¼ teaspoons black pepper
  • ¼ cup grated parmesan cheese
  1. Preheat oven to 425 degrees.
  2. Drizzle olive oil in a large pot and place over medium high heat.
  3. Add onions and corn to the pot and saute for a few minutes.
  4. Add zucchini and garlic and continue to saute for an additional 5 minutes until vegetables are slightly tender.
  5. Lastly, add the can of tomatoes, vegetable broth, salt, pepper, and rosemary. Cover the pot and simmer for 30 minutes.
  6. While the soup is simmering, make the parmesan croutons.
  7. Line a baking sheet with aluminum foil and spread the croutons on the baking sheet.
  8. Drizzle olive over the bread then sprinkle with the garlic powder, pepper, and parmesan cheese. Using your hand, thoroughly mix the croutons so they are all evenly coated. Place in the oven and bake for about 10 minutes, flipping them once so they brown evenly on all sides.
  9. Garnish soup with parmesan cheese and croutons
For the croutons, feel free to add more seasoning as you wish.
Recipe by Stuck On Sweet at