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Article updated: 9/25/2013 6:25 AM

Roasted Root Vegetable Soup with Grilled Cheese Croutons

Once you look past their appearance, you'll love root vegetables in this soup.

Once you look past their appearance, you'll love root vegetables in this soup.

 

Mark Welsh | Staff Photographer

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3 medium sweet potatoes, peeled and cubed into 2-inch chunks

2 large carrots, peeled and cut into large chunks

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2 parsnips, peeled and cut into large chunks

1 medium celery root, peeled and cut into chunks

Extra-virgin olive oil, for drizzling

Salt and freshly ground black pepper

Freshly grated nutmeg

6 cloves garlic (or more to taste)

4 cups chicken or vegetable stock

Dash honey

Dash hot sauce

Cheese Sandwich Croutons

4 slices thick-cut good-quality white bread

4 slices deli-cut on thicker-side sharp yellow cheddar

Heat the oven to 425 degrees.

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 40-45 minutes.

At the same time, wrap the garlic up in foil and drizzle olive oil to coat and roast, alongside the vegetables, 40-45 minutes, until soft but still moist.

Working in batches, purée the vegetables and garlic, with the stock and transfer to a soup pot. Season the soup with honey and hot sauce, to taste.

For the croutons: 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.

Serves four.

Rachael Ray, foodnetwork.com

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