Roasted Carrot and Basil Soup with Grilled Cheese D

Name: Roasted Carrot and Basil Soup with Grilled Cheese Dunkers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds carrots, washed and cut into chunks; 1/2 large Vidalia onion, cut into chunks; 4 cloves garlic, unpeeled; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 5 cups chicken broth; 1/4 cup chopped fresh basil; Sour cream or Greek yogurt, for topping, optional; Grilled Cheese Dunkers, for serving, recipe follows; 1 1/4 cups shredded extra-sharp Cheddar; 8 slices nice sourdough bread, quartered and crusts removed; Mayonnaise, for spreading

Servings: persons

2 pounds carrots, washed and cut into chunks
1/2 large Vidalia onion, cut into chunks
4 cloves garlic, unpeeled
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken broth
1/4 cup chopped fresh basil
Sour cream or Greek yogurt, for topping, optional
Grilled Cheese Dunkers, for serving, recipe follows
1 1/4 cups shredded extra-sharp Cheddar
8 slices nice sourdough bread, quartered and crusts removed
Mayonnaise, for spreading

1
Preheat the oven to 375 degrees F.
2
Add the carrots, onions and garlic to a sheet tray, drizzle with the olive oil and season with a big pinch of salt and pepper.
3
Toss everything together so it's nice and coated.
4
Roast until tender and golden brown in spots, about 45 minutes.
5
Add 4 cups of the chicken broth to a saucepan and bring to a simmer.
6
Pop the garlic out of their skins and add to the sauce pan with the roasted carrots and onions.
7
Simmer everything together for 15 minutes.
8
Add the basil at the very end of cooking.
9
Puree until smooth by adding in batches to a blender or by using an immersion blender.
10
Add the remaining broth, a little at a time, when pureeing to loosen it up a bit.
11
Serve in bowls with some sour cream or Greek yogurt swirled in and Grilled Cheese Dunkers on the side.
12
Heat a large nonstick pan over medium heat.
13
Divide the cheese among 4 slices of the bread and top with the other 4 slices.
14
Spread the outside of the bread with mayonnaise.
15
Add the sandwiches to the pan and cook until golden brown and the cheese is melted, 3 to 4 minutes on each side.
16
Slice into dunkers and serve with the soup.

809

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds carrots, washed and cut into chunks, 1/2 large Vidalia onion, cut into chunks, 4 cloves garlic, unpeeled, 2 tablespoons olive oil, and more.

Yes, Roasted Carrot and Basil Soup with Grilled Cheese Dunkers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Carrot and Basil Soup with Grilled Cheese Dunkers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions