Roasted Root Vegetable Soup with Grilled Cheese Croutons
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Once you look past their appearance, you'll love root vegetables in this soup.
Mark Welsh | Staff Photographer
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 drizzling
Salt and freshly ground black pepper
Freshly grated nutmeg
6 cloves garlic (or more to taste)
4 cups chicken or vegetable stock
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.
Rachael Ray, foodnetwork.com
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