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Nothing quite warms the soul like a bowl of comforting soup, especially when paired with the classic goodness of grilled cheese. Today, I’m excited to share with you a recipe that combines the best of both worlds: Roasted Vegetable Soup with Mini Grilled Cheese Croutons.
This roasted vegetable soup is the both of simple and flavorful, using leftover roasted vegetables as its base. Not only does this minimize food waste, but it also adds depth and richness to the soup that’s unparalleled. The roasted vegetables infuse the broth with their sweet and savory flavors, creating a hearty and satisfying dish that’s perfect for chilly days or cozy nights in.
But we’re not stopping there – we’re taking this soup to the next level with the addition of mini grilled cheese croutons. Inspired by the comfort food classic of grilled cheese sandwiches, these bite-sized delights are crispy on the outside, gooey on the inside, and oh-so-irresistible. They add a playful twist to the soup, elevating it from ordinary to extraordinary with each cheesy, crunchy bite.
To make the soup, simply gather your leftover roasted vegetables – think carrots, potatoes, onions, and whatever else you have on hand – and blend them until smooth. Then, heat the mixture on the stove until it’s warmed through, adding broth as needed to achieve your desired consistency. Season with salt, pepper, and any herbs or spices you like, and voila – your soup is ready to serve!
As for the mini grilled cheese croutons, all you need are some bread slices, cheese slices, and a bit of butter. Simply assemble the sandwiches, cut them into bite-sized pieces, and grill them until golden and crispy. Place them on top of your soup just before serving, and watch as they melt into gooey perfection.
Not only is this Roasted Vegetable Soup with Mini Grilled Cheese Croutons a delicious and comforting meal, but it’s also a great way to get creative in the kitchen and make the most of your leftovers. So why wait? Whip up a batch today and experience the joy of simple, flavorful cooking at its finest!
Roasted Vegetable Soup:
Ingredients:
- Leftover roasted vegetables (e.g., carrots, bell peppers, onions, zucchini, butternut squash – whatever you have!)
- 2 cloves of garlic minced
- 4 cups vegetable or chicken broth
- 1 can 14 oz diced tomatoes
- 1 teaspoon dried herbs thyme, rosemary, or oregano
- Salt and pepper to taste
- Optional: herbs and spices (such as thyme, rosemary, or paprika)
Instructions:
- Preheat your oven to 400°F (200°C).
- Place your leftover roasted vegetables on a baking sheet lined with parchment paper.
- Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are heated through and slightly caramelized.
- Transfer the roasted vegetables to a blender and add enough vegetable or chicken broth to cover them.
- Blend the mixture until smooth, adding more broth as needed to achieve your desired consistency.
- Pour the blended soup into a pot and heat it on the stove over medium heat until warmed through.
- Season the soup with salt, pepper, and any herbs or spices you like, adjusting to taste.
- Serve the soup hot, garnished with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of Greek yogurt, if desired.
Mini Grilled Cheese Croutons:
Ingredients:
- Sliced bread (wheat, white, sourdough, gluten free or low carb)
- Sliced cheese (american, muenster, cheddar, or your favorite cheese)
- Butter or margarine
Instructions:
- Heat a non-stick skillet or griddle over medium heat.
- Spread a thin layer of butter or margarine on one side of each bread slice.
- Place a slice of cheese between two bread slices, with the buttered sides facing outwards.
- Carefully place the sandwiches on the heated skillet or griddle.
- Cook the sandwiches for 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted.
- Remove the sandwiches from the skillet and let them cool slightly.
- Use a sharp knife to cut the sandwiches into small squares or triangles, creating mini grilled cheese croutons.
- Place the mini grilled cheese croutons on top of your roasted vegetable soup just before serving.
- Enjoy the delicious combination of flavors and textures in every spoonful!
The Result? A Bowlful of Comfort:
Not only is this Roasted Vegetable Soup with Mini Grilled Cheese Croutons a delicious and comforting meal, but it’s also a great way to get creative in the kitchen and make the most of your leftovers. So why wait? Whip up a batch today and experience the joy of simple, flavorful cooking at its finest!
Roasted Vegetable Soup and Mini Grilled Cheese Croutons
Ingredients
Roasted Vegetable Soup:
- 4-5 cups Leftover roasted vegetables carrots, potatoes, onions, bell peppers, etc.
- 4 cups Vegetable or chicken broth
- Salt and pepper to taste
- Optional: herbs and spices such as thyme, rosemary, or paprika
Mini Grilled Cheese Croutons:
- Sliced bread (wheat, white, sourdough, gluten free, low carb)
- Sliced cheese (American,muenster, or your favorite cheese)
- Butter or margarine
Instructions
Roasted Vegetable Soup:
- Preheat your oven to 400°F (200°C).
- Place your leftover roasted vegetables on a baking sheet lined with parchment paper.
- Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are heated through and slightly caramelized.
- Transfer the roasted vegetables to a blender and add enough vegetable or chicken broth to cover them.
- Blend the mixture until smooth, adding more broth as needed to achieve your desired consistency. (See Notes on Broth)
- Pour the blended soup into a pot and heat it on the stove over medium heat until warmed through.
- Season the soup with salt, pepper, and any herbs or spices you like, adjusting to taste.
- Serve the soup hot, garnished with a drizzle of olive oil, a sprinkle of fresh herbs.
Mini Grilled Cheese Croutons
- Heat a non-stick skillet or griddle over medium heat.
- Spread a thin layer of butter or margarine on one side of each bread slice.
- Place a slice of cheese between two bread slices, with the buttered sides facing outwards.
- Carefully place the sandwiches on the heated skillet or griddle.
- Cook the sandwiches for 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted.
- Remove the sandwiches from the skillet and let them cool slightly.
- Use a sharp knife to cut the sandwiches into small squares or triangles, creating mini grilled cheese croutons.
- Place the mini grilled cheese croutons on top of your roasted vegetable soup just before serving.
Notes
Why reheat vegetables before adding to the soup pot?
Reheating the roasted vegetables before adding them to the soup pot serves a few purposes:- Enhances flavor: Reheating the vegetables helps to reawaken their flavors and aromas, making them more vibrant and robust. This extra step allows the vegetables to develop richer, deeper flavors that will infuse into the soup.
- Softens texture: Roasted vegetables can sometimes become slightly firm or dry when cooled. Reheating them before adding them to the soup helps to soften their texture, ensuring that they blend smoothly and seamlessly into the broth.
- Promotes even heating: By reheating the vegetables before adding them to the stockpot, you ensure that they are all uniformly warm. This promotes even heating throughout the soup, preventing any cold spots and ensuring that the entire batch is heated through evenly.
Amount of Broth:
When blending the roasted vegetable soup, adding too much broth can indeed result in a watery consistency. To avoid this, start by adding a smaller amount of broth to the soup, then gradually increase as needed until you reach your desired consistency. It’s easier to add more liquid than to thicken a soup that’s too thin, so it’s always best to start with less broth and adjust as you go. Additionally, you can use techniques such as simmering the soup uncovered for a longer period or adding ingredients like potatoes or beans to help thicken the soup naturally.Blender vs Immersion Blender:
An immersion blender, also known as a hand blender, can be used to blend the roasted vegetables directly in the pot to create a smooth soup. Simply immerse the blender into the pot and blend until the desired consistency is achieved. This method is convenient and eliminates the need to transfer hot soup to a traditional blender. However, if you prefer using a traditional blender, that works perfectly fine too! Just be sure to blend the soup in batches and exercise caution when blending hot liquids to prevent splattering.Get Creative:
- Toss in some leftover grains like quinoa or barley for added heartiness.
- Feel free to mix and match any combination of these vegetables based on what you have on hand or what flavors you enjoy. The beauty of roasted vegetable soup is that you can use whatever vegetables you like or need to use up, making it a great way to reduce food waste and get creative in the kitchen.
