Roasted Sweet Potato Soup with Grilled Cheese Croutons

Creamy, satisfying sweet potato soup with the ooey-gooey grilled cheesy croutons on top.

We’ve had soup for dinner four of the last seven nights. I served:

Hamburger Soup – My mom’s 5-ingredient recipe: Browned ground beef, canned tomatoes, frozen corn, dried oregano and beef broth)

Greek Lemon-Orzo Soup (made with zucchini ‘noodles’ instead of orzo and turkey frozen from Thanksgiving) via Feast Magazine

And this Roasted Sweet Potato Soup with Grilled Cheese Croutons.

The frigid weather makes me crave a hearty bowl of something warm to fill my belly. But I have an ulterior (veggie-centric) motive.

As a dietitian, when my kids come home from school and report that they had two cupcakes (one red, one green!,) a couple candy canes and then a cookie from the piano teacher, I cringe. The holiday eating season is upon us. All of us.

So I try to balance out the December treat-fest with lots of veggies and good protein at dinner. The linked-to soups above are all great options to fill up everyone and provide some extra vegetable antioxidants for a little extra insurance against cold and flu season. Plus most importantly during this crazy time of year, these soup are super easy and speedy to prepare.

This Roasted Sweet Potato Soup originated from Cooking Light. But I added a step to intensify the flavor and sweetness of the sweet potatoes by roasting them for a quick 20 minutes – but you can microwave if you are short on time. I also kept the skins on to add extra fiber and nutrition (many – but not all – of the antioxidants are right beneath the skin, so they are lost in peeling.) The spices were also switched up to better meld with the ooey-gooey grilled Cabot Cheddar croutons I added on top.

Roasted Sweet Potato Soup with Grilled Cheese Croutons

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• Author: Serena Ball
• Yield: 6 servings 1x

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Description

Creamy, satisfying sweet potato soup with the ooey-gooey grilled cheesy croutons on top.

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Ingredients

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• 2 pounds sweet potatoes, unpeeled, cut into 3/4-inch cubes
• 1 tablespoon canola oil
• 2 teaspoons canola oil
• 1 cup chopped onion
• 1/4 teaspoon crushed red pepper
• 4 1/2 cups low-sodium, fat free chicken broth
• 1/2 teaspoon fresh thyme, chopped
• 1/4 teaspoon salt
• 6 thin slices whole grain bread
• 2 ounces sharp Cheddar cheese, sliced (I used Cabot Seriously Sharp Cheddar)

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Instructions

1. Place half of potato cubes in bowl and toss with 1/2 tablespoon oil, place on baking sheet; repeat with remaining potatoes on a separate baking sheet. (Roasting in separate trays keeps air circulating so potatoes roast faster.) Roast in preheated 400-degree oven for 15-20 minutes until tender.
2. Heat a saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes or until translucent. Stir in red pepper. Add broth to pan and roasted sweet potatoes; bring to a boil. Stir in salt and thyme.
3. Carefully blend soup until smooth with immersion blender (or use a regular blender pureeing half soup at a time.)
4. To make sandwiches, place 3 slices of bread on baking sheet, top with cheese and then remaining slices of bread. Toast in toaster oven (or regular oven) at 400-degrees until cheese is melted, about 5 minutes (watch carefully!) Cut into bite-sized croutons.
5. Divide soup evenly among 6 bowls; top with Grilled Cheese Croutons.

It sorta goes without saying, but this sweet-savory soup with fun floating mini-cheese sandwiches was a big winner at the dinner table. The kids didn’t even ask for dessert!

If you were stuck on a desert island, is there any soup you can make from scratch without a recipe? Please share!