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!
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!
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, 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
12 medium (34 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)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
Featured In
COLLECTION
Butternut Squash Recipes
Sweet, earthy and hearty — butternut is a favorite among squash lovers. It holds its shape in stews, gratins and risotto and makes a silky smooth puree for fall and winter baked goods.
See Recipes