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)
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.Print
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!