Roasted Vegetable Soup With Cheese Croutons Recipes

ROASTED VEGETABLE SOUP WITH CHEESE CROUTONS

Steps:

• Heat oven to 425°F.
• Place carrots onto 15x10x1-inch baking pan. Toss with 1 tablespoon Butter with Canola Oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast 15 minutes.
• Place butternut squash, sweet potato, bell pepper, red onion and garlic in large bowl. Toss with remaining Butter with Canola Oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove pan from oven and add vegetables to carrots. Place back into oven. Roast 15-20 minutes or until vegetables are tender and caramelized. Remove vegetables from oven; reserve 2 cups. Set baking sheet aside.
• Remove skins from garlic cloves; add to 6-quart saucepan with remainder of vegetables on baking pan. Add chicken stock and smoked paprika. Bring to a boil. Puree soup in blender until smooth, in batches if necessary. Return to saucepan. Bring to a simmer.
• Roughly chop 2 cups reserved vegetables; keep warm.
• Spread 2 tablespoons Butter with Canola Oil evenly among 16 slices baguette, covering both sides. Place onto baking sheet. Broil 2 minutes; flip slices. Place 1 quarter cheese onto each bread slice. Broil 1 minute or until cheese is melted and golden brown. Remove from oven. Ladle soup into bowls. Serve with 1/4 cup reserved vegetables and 1 cheese crouton.

ROASTED GARLIC SOUP WITH GOAT CHEESE CROUTONS

Steps:

• In a large pot, melt the butter over medium-high heat. Add the pancetta and cook until the fat is rendered, about 4 minutes. Add the leeks, onions, salt, pepper, and thyme, and cook, stirring, until the vegetables are very soft but not colored, 5 to 6 minutes. Add the roasted garlic and stir well to incorporate. Add the wine, bring to a boil, and cook, stirring, until the wine is nearly all evaporated, about 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very soft and the soup is slightly thickened, 20 to 30 minutes. Add cubes of bread to thicken, if desired, and then blend with an immersion blender. Add the cream, parsley, and lemon juice and simmer for 5 minutes. Adjust the seasoning to taste.
• Meanwhile, preheat the oven to 400 degrees F.
• Place the sliced bread on a baking sheet and bake on both sides until just crisp and light golden brown, about 5 minutes per side. Remove from the oven. Rub one side of each with the cut garlic clove. In a small bowl, mash the cheese with the oil and spread 1 tablespoon of the mixture on top of each crouton. Return to the oven and bake until the cheese is melted, about 5 minutes.
• To serve, ladle the soup into bowls and top each serving with 2 cheese croutons, Garnish with chopped chives and serve hot.
• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.
• Cut the top quarter from each head of garlic and place, cut side up, on the prepared baking sheet. Drizzle the oil lightly over the cut garlic tops, and sprinkle with the salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.
• Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.

ROASTED ROOT VEGETABLE SOUP WITH GRILLED CHEESE CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• 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 to 45 minutes.
• Puree the vegetables in batches with the stock and transfer to a soup pot. Season the soup with honey and hot sauce, to taste. Cool and store for make-ahead meal.
• To reheat: Reheat over medium heat.
• For the cheese sandwiches: Preheat the oven. On the night you want to serve the soup, 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.