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! 

 1 Review
8
servings
15 min
PREP TIME
1 hr
TOTAL TIME

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, red bell pepper, red onion, and garlic in large bowl. Toss with remaining 2 tablespoons 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 of 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

420Calories
12Fat (mg)
25Cholesterol (mg)
1200Sodium (mg)
62Carbohydrates (g)
5Dietary Fiber
16Protein (g)

Reviews

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  December 01, 2016

This sound nice and warm on a cold winter day. I would use salt free seasoning to cut down the sodium intake. But other then that this looks yummy.

— says Trisha
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