Roasted Root Vegetable Soup with Grilled Cheese Croutons

Name: Roasted Root Vegetable Soup with Grilled Cheese Croutons
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 larges carrots, peeled and cut into large chunks; 1 medium celery root, peeled and cut into chunks; 1 Dash honey; 1 Dash hot sauce; 1 Freshly grated nutmeg bulb garlic; 4 servings Extra-virgin olive oil, for liberal drizzling; 2 parsnips, peeled and cut into large chunks; 4 servings Salt and freshly ground black pepper; 4 slices deli-cut on thicker-side sharp yellow Cheddar; 3 mediums sweet potatoes, peeled and cubed into 2-inch chunks; 946 milliliters chicken or vegetable stock; 4 slices thick-cut good-quality white bread

Need a vegetarian main course? Roasted Root Vegetable Soup with Grilled Cheese Croutons could be an excellent recipe to try. One serving contains 541 calories, 14g of protein, and 25g of fat. This recipe serves 4. From preparation to the plate, this recipe takes roughly 2 hours and 35 minutes. It is perfect for The Fourth Of July. If you have carrots, deli-cut on thicker-side sharp cheddar, dash honey, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Extra Virgin Olive Oil

Celeriac

Vegetable

Parsnip

Potato

Carrot

Nutmeg

Pepper

Salt

Equipment you will use

Roasting Pan

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.

Ingredients you will need

Vegetable

Hot Sauce

Honey

Stock

Soup

Equipment you will use

Pot

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.

Ingredients you will need

Cooking Spray