Roasted Vegetable Soup with Cheese Croutons

Name: Roasted Vegetable Soup with Cheese Croutons
Prep time: 15 min
Total time: 1 h
Yield: 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, divided; 1 teaspoon salt, divided; 1 teaspoon pepper, divided; 1 small (2 cups) butternut squash, peeled, cut into 1-inch cubes; 2 large (2 cups) sweet potatoes, 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; 6 cups chicken stock; 1 teaspoon smoked paprika; Chopped fresh cilantro, if desired; Cheese Croutons; 2 tablespoons Land O Lakes® Butter with Canola Oil; 16 thin slices baguette; 4 (3/4-ounce) slices Land O Lakes® White Deli American quartered

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

servings

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Ingredients

Soup

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

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

1 teaspoon salt, divided

1 teaspoon pepper, divided

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

2 large (2 cups) sweet potatoes, 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

6 cups chicken stock

1 teaspoon smoked paprika

Chopped fresh cilantro, if desired

Cheese Croutons

2 tablespoons Land O Lakes® Butter with Canola Oil

16 thin slices baguette

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

How to make

STEP 1

Heat oven to 425°F.
STEP 2

Place carrots onto 15x10x1-inch baking pan. Toss with 1 tablespoon melted Butter with Canola Oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast 15 minutes.
STEP 3

Place butternut squash, sweet potatoes, bell pepper, red onion and garlic into large bowl. Toss with remaining 2 tablespoons melted Butter with Canola Oil and remaining salt and pepper. Remove pan from oven; add vegetables to carrots. Return to oven. Roast 15-20 minutes or until vegetables are tender and caramelized. Remove vegetables from oven; reserve 2 cups. Set baking sheet aside.
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.
STEP 5

Roughly chop 2 cups reserved vegetables; keep warm.
STEP 6

Spread 2 tablespoons Butter with Canola Oil evenly on 16 slices baguette, covering both sides. Place onto baking sheet. Broil 2 minutes; flip slices. Place 1 quarter Deli American 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.

420 Calories

12 Fat (g)

25 Cholesterol (mg)

1200 Sodium (mg)

62 Carbohydrates (g)

5 Dietary Fiber

16 Protein (g)

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