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Roasted Vegetable Soup with Cheese Croutons
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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! 

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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)
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