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Roasted-Vegetables-with-Mini-Grilled-Cheese-Croutons

Roasted Vegetable Soup and Mini Grilled Cheese Croutons

Comforting flavors of our roasted vegetable soup, made with a medley of nutritious veggies and topped with irresistible mini grilled cheese croutons.
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Course: Soup
Cuisine: American
Keyword: leftover vegetables, roasted vegetables
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 Servings

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.
Overall, reheating the roasted vegetables before incorporating them into the soup helps to optimize their flavor, texture, and overall contribution to the dish, resulting in a more delicious and cohesive final product.
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.
 
 
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