Name: Roasted Sweet Potato Soup with Grilled Cheese Croutons
Ingredients: 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)

Description

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

Ingredients

Scale

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

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.
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.
Carefully blend soup until smooth with immersion blender (or use a regular blender pureeing half soup at a time.)
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.
Divide soup evenly among 6 bowls; top with Grilled Cheese Croutons.