Skip Navigation
Close
Search recipes, ingredients, articles, products...
Roasted Vegetable Soup with Cheese Croutons
  Time
 
Roasted Vegetable Soup with Cheese Croutons

Roasted Vegetable Soup with Cheese Croutons

Smoked paprika and cilantro add unique flavor to this roasted vegetable soup. We suggest doubling the cheesy croutons–they'll go fast! 

 Tested &
Approved

What does this mean?

When you see this badge, you know it will be good! These are the recipes that have passed our test.
Print

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

15 min
Prep Time
1 hr
Total Time
8
servings

Ingredients

Soup

2 large (2 cups) carrots, peeled, cut into 1-inch chunks

3 tablespoons Land O Lakes® Butter with Canola Oil, melted

1 teaspoon salt

1 teaspoon pepper

1 small (2 cups) butternut squash, peeled, cut into 1-inch cubes

2 large (2 cups) sweet potato, peeled, cut into 1-inch cubes

1 medium (1 cup) red bell pepper, cut into 1-inch pieces

1/2 medium (3/4 cup) red onion, cut into 1-inch cubes

4 garlic cloves, skin on

1 teaspoon smoked paprika

6 cups chicken stock

Chopped fresh cilantro, if desired

Cheese Croutons

16 thin slices baguette

2 tablespoons Land O Lakes® Butter with Canola Oil

4 (3/4-ounce) slices Land O Lakes® Deli American, quartered

How to make

  1. STEP 1

    Heat oven to 425°F.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.  

  5. STEP 5

    Roughly chop 2 cups reserved vegetables; keep warm.

  6. STEP 6

    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.

Nutrition (1 serving)

420 Calories
12 Fat (g)
25 Cholesterol (mg)
1200 Sodium (mg)
62 Carbohydrates (g)
5 Dietary Fiber
16 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

More Recipes To Make

 
Maple Banana Bread
 
Cranberry 'N Cheese Grill
 
Creamy Corn & Clam Chowder

Featured In

Weeknight Soup Recipes Collection  

COLLECTION

Weeknight Soup Recipes

Soup recipes for hot, hearty homemade soup that's perfect for any weeknight dinner. Try one or all of our deliciously satisfying soup recipes.

See Recipes
Loading...