Roasted Root Vegetable Soup with Grilled Cheese Croutons Recipe

Name: Roasted Root Vegetable Soup with Grilled Cheese Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium sweet potatoes, peeled and cubed into 2-inch chunks; 2 large carrots, peeled and cut into large chunks; 2 parsnips, peeled and cut into large chunks; 1 medium celery root, peeled and cut into chunks; Extra-virgin olive oil, for liberal drizzling; Salt and freshly ground black pepper; Freshly grated nutmeg 1 bulb garlic*; 4 cups chicken or vegetable stock; Dash honey; Dash hot sauce; *Cook's Note: roast 2 heads at the same time for Roasted Pepper and Eggplant Marinara, another make-ahead meal below.; 4 slices thick-cut good-quality white bread; 4 slices deli-cut on thicker-side sharp yellow Cheddar

Servings: persons

3 medium sweet potatoes, peeled and cubed into 2-inch chunks
2 large carrots, peeled and cut into large chunks
2 parsnips, peeled and cut into large chunks
1 medium celery root, peeled and cut into chunks
Extra-virgin olive oil, for liberal drizzling
Salt and freshly ground black pepper
Freshly grated nutmeg 1 bulb garlic*
4 cups chicken or vegetable stock
Dash honey
Dash hot sauce
*Cook's Note: roast 2 heads at the same time for Roasted Pepper and Eggplant Marinara, another make-ahead meal below.
4 slices thick-cut good-quality white bread
4 slices deli-cut on thicker-side sharp yellow Cheddar

1
Preheat the oven to 425 degrees F.
2
In a roasting pan, coat the potatoes, carrots, parsnips, and celery root in just enough extra-virgin olive oil to coat, then season with salt, pepper and nutmeg.
3
Roast the vegetables until tender and caramelized at edges, about 40 to 45 minutes.
4
Puree the vegetables in batches with the stock and transfer to a soup pot.
5
Season the soup with honey and hot sauce, to taste.
6
Cool and store for make-ahead meal.
7
To reheat: Reheat over medium heat.
8
For the cheese sandwiches: Preheat the oven.
9
On the night you want to serve the soup, arrange a cooling rack over a baking sheet and assemble 2 cheese sandwiches using 2 bread slices and 2 slices cheese per sandwich.
10
Cube each sandwich into 9 mini-sandwiches and separate in a baking sheet providing space between each mini-sandwich.
11
Coat the sides and tops of each sandwich with cooking spray.
12
Bake in the hot oven until golden and cheese melts.
13
Float a few sandwich-croutons in each bowl of the soup bowls.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 3 medium sweet potatoes, peeled and cubed into 2-inch chunks, 2 large carrots, peeled and cut into large chunks, 2 parsnips, peeled and cut into large chunks, 1 medium celery root, peeled and cut into chunks, and more.

Yes, Roasted Root Vegetable Soup with Grilled Cheese Croutons 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.

Roasted Root Vegetable Soup with Grilled Cheese Croutons

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