Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Carrot and Leek Soup with Herbed Croutons

Scott Phillips

Servings: 6

Adding yogurt to this soup makes it smooth and creamy. If you can’t find chervil (a relative of the carrot), use dill instead for the herbed croutons.


  • 3 oz. (6 Tbs.) unsalted butter
  • 1 medium yellow onion, chopped
  • 2 small leeks (light-green and white parts only), sliced
  • 2 large cloves garlic, chopped
  • Kosher salt and freshly ground black pepper
  • 3 cups lower-salt chicken broth
  • 2 lb. carrots, sliced 1/4 inch thick
  • 3 fresh or 2 dried bay leaves
  • 2 sprigs fresh thyme
  • 4 oz. crusty bread, cut into 1/2-inch cubes (2 cups)
  • 1-1/2 Tbs. chopped fresh chervil
  • 1 cup plain full-fat or low-fat yogurt

Nutritional Information

  • Calories (kcal) : 290
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 35
  • Sodium (mg): 360
  • Carbohydrates (g): 34
  • Fiber (g): 6
  • Protein (g): 8


  • Position a rack in the center of the oven and heat the oven to 350°F.

    In a 4- to 5-quart saucepan, melt 3 Tbs. of the butter over medium heat. Add the onion, leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper; cook until softened and light golden-brown, about 10 minutes.

    Add the broth, carrots, bay leaves, thyme sprigs, and 1/2 cup water; bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the carrots are tender, about 15 minutes.

    Meanwhile, melt the remaining 3 Tbs. butter in a 3-quart saucepan over medium heat. Add the bread cubes and chopped chervil and toss to coat evenly. Spread on a rimmed baking sheet, season with salt, and bake until golden, 8 to 10 minutes.

    When the vegetables are tender, discard the bay leaves and thyme sprigs. With a regular or a hand blender, purée the soup (work in batches if using a regular blender). Stir in the yogurt. If you prefer a thinner texture, add a little water. Season to taste with salt and pepper, and serve garnished with the chervil croutons.


Rate or Review

Reviews (5 reviews)

  • terri1578 | 06/18/2018

    Good flavor but will likely not repeat. The consistency was quite thick after pureeing, so I thinned with an additional 2 cups of broth Because I had only non-fat Greek yogurt, I used 1/4 cup cream and 1/4 cup yogurt, which added just the right amount of tang. The croutons were very good. Grated parmesan might be a nice topping.

  • shanmaylav | 10/24/2012

    Dreadfully bland. You'd be better off roasting the carrots, leeks, and garlic with olive oil and herbs.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.