Roasted Root Vegetable Soup With Grilled Cheese Croutons Recipes

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TOMATO SOUP WITH GRILLED CHEESE CROUTONS



Tomato Soup with Grilled Cheese Croutons image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 main-dish servings (10 appetizer servings)

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh garlic
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 medium white onion, diced
4 cups chicken broth
Two 15-ounce cans diced tomatoes, with their liquid
One 10-ounce can tomato sauce
1 Parmesan rind
3/4 cup chopped fresh basil
5 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
4 soft white bread slices
4 American cheese slices

Steps:

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic, salt, pepper and onion and cook until softened, 1 to 2 minutes. Add the broth, diced tomatoes with their liquid, tomato sauce, Parmesan rind and 1/4 cup of the basil and cook, stirring occasionally, for about 30 minutes. Remove the Parmesan rind and puree the soup with an immersion blender until smooth.
  • In a small saucepan, melt 3 tablespoons of the butter. Whisk in the flour and continue to cook, whisking, until the mixture is lightly browned, 1 to 2 minutes. Add the cream and cook, stirring, until thickened. Add the cream mixture to the soup and cook over medium-low heat, stirring occasionally, until the soup has thickened, about 15 minutes.
  • Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet over medium heat until foamy. Place 2 of the bread slices in the skillet; top each bread slice with 2 cheese slices, 2 tablespoons of the chopped basil and another bread slice. Cook until the bread is golden brown and the cheese is melted, about 3 minutes per side. Cut each sandwich into 9 pieces.
  • Serve the soup with the grilled cheese croutons and sprinkle with the remaining 1/4 cup basil.

TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY



Tomato Soup With Grilled Cheese Croutons Recipe by Tasty image

Name a better pair than tomato soup and grilled cheese-while we wait, we'll dig into this creamy soup and crouton combo. Rather than serving the grilled cheese as whole sandwiches, we cube ours into croutons and serve directly on top of the soup for crunchy, cheesy goodness in every bite.

Provided by Tasty

Categories     Dinner

Time 45m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large yellow onion, diced
3 garlic cloves, minceds
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon red pepper flakes
1 teaspoon sugar
28 oz 1 can of whole peeled tomatoes
3 cups vegetable stock
1 large sprig of fresh basil
1 cup heavy cream
4 slices of bread
unsalted butter, room temperature
sliced cheddar cheese

Steps:

  • Make the soup: In a large pot or Dutch oven, melt the olive oil and butter together over medium-high heat. Add the onion and cook, stirring often, until softened and golden, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
  • Add the salt, pepper, thyme, red pepper flakes, sugar, tomatoes and their juices, vegetable stock, and basil. Bring to a boil, using a wooden spoon to break up the tomatoes. Reduce heat to low, cover, and simmer for 10 minutes.
  • Remove the basil sprig, then use an immersion blender to blend the soup until smooth. Alternatively, ladle the soup into a standing blender, working in batches, and blend until smooth.
  • Add the heavy cream to the soup, cover, and cook over low heat for 5 minutes, until warmed through.
  • Make the croutons: On a cutting board, butter both sides of each slice of bread. Lay the cheese on 2 of the bread slices. Top with the other slices of bread, creating a sandwich.
  • Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook until golden brown on the underside, 2-3 minutes. Flip the sandwiches over and continue cooking until the other side golden brown and cheese is melted, about 2 minutes.
  • Transfer the grilled cheese sandwiches to a cutting board and cut into 1-inch croutons.
  • Serve the tomato soup topped with the grilled cheese croutons.
  • Enjoy!

ROASTED ROOT VEGETABLE SOUP



Roasted Root Vegetable Soup image

Roasting the vegetables beforehand gives this soup such a delicious flavour. This takes very little work to make, and is lovely served with fresh bread.

Provided by Kitzy

Categories     Onions

Time 1h25m

Yield 3 serving(s)

Number Of Ingredients 9

1/2 small butternut squash, peeled, seeded and cubed
1 carrot, cut into thick rounds
1 small parsnip, cubed
1/2 small swede, cubed
1 leek, thickly sliced
1/2 onion, cut into two
dried herbs
3 sprigs fresh rosemary
600 ml vegetable stock

Steps:

  • Preheat the oven to 200C/400F/gas mark 6.
  • Prepare the vegetables as above and put them in a roasting tin. Add the rosemary and sprinkle dried herbs over.
  • Roast for 50 minutes until tender. Turn them occasionally to ensure even cooking. Remove from the oven and put in a saucepan with the stock.
  • Bring to the boil, reduce the heat, and simmer for 10 minutes. Pour the soup into a blender and process to desired consistency.
  • Return to the saucepan and heat through.
  • Serve hot.

Nutrition Facts : Calories 113.4, Fat 0.4, SaturatedFat 0.1, Sodium 33.1, Carbohydrate 28.1, Fiber 5.2, Sugar 8, Protein 2.7

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