Roasted Root Vegetable Soup with Grilled Cheese Croutons
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 512
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 63
- Dietary Fiber
- 9
- Sugar
- 15
- Protein
- 19
- Cholesterol
- 36
- Sodium
- 1268
- Total: 2 hr 35 min
- Active: 25 min
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
Cheese Sandwich:
4 slices thick-cut good-quality white bread
4 slices deli-cut on thicker-side sharp yellow Cheddar
Directions
- Preheat the oven to 425 degrees F.
- 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. Roast the vegetables until tender and caramelized at edges, about 40 to 45 minutes.
- Puree the vegetables in batches with the stock and transfer to a soup pot. Season the soup with honey and hot sauce, to taste. Cool and store for make-ahead meal.
- To reheat: Reheat over medium heat.
- For the cheese sandwiches: Preheat the oven. 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. Cube each sandwich into 9 mini-sandwiches and separate in a baking sheet providing space between each mini-sandwich. Coat the sides and tops of each sandwich with cooking spray. Bake in the hot oven until golden and cheese melts. Float a few sandwich-croutons in each bowl of the soup bowls.
Cook’s Note
Roast 2 heads at the same time for Roasted Pepper and Eggplant Marinara, another make-ahead meal below.