Roasted Vegetable Soup and Mini Grilled Cheese Croutons

Nothing quite warms the soul like a bowl of comforting soup, especially when paired with the classic goodness of grilled cheese.

Today, I'm excited to share with you a recipe that combines the best of both worlds: Roasted Vegetable Soup with Mini Grilled Cheese Croutons. This roasted vegetable soup is the epitome of simple and flavorful, using leftover roasted vegetables as its base. Not only does this minimize food waste, but it also adds depth and richness to the soup that's unparalleled.

Why You'll Love This Recipe:

The roasted vegetables infuse the broth with their sweet and savory flavors, creating a hearty and satisfying dish that's perfect for chilly days or cozy nights in. But we're not stopping there – we're taking this soup to the next level with the addition of mini grilled cheese croutons. Inspired by the comfort food classic of grilled cheese sandwiches, these bite-sized delights are crispy on the outside, gooey on the inside, and oh-so-irresistible. They add a playful twist to the soup, elevating it from ordinary to extraordinary with each cheesy, crunchy bite.

Roasted Vegetable Soup with Mini Grilled Cheese Croutons

Perfect comfort food for cozy reading sessions and chilly book nights

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Prep Time: 20 minutes | Cook Time: 25 minutes | Servings: 4-6

Roasted Vegetable Soup Ingredients:

• Leftover roasted vegetables (e.g., carrots, bell peppers, onions, zucchini, butternut squash – whatever you have!)
• 2 cloves of garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable or chicken broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried herbs (thyme, rosemary, or oregano)
• Salt and pepper to taste

Mini Grilled Cheese Croutons Ingredients:

• Sliced bread (wheat, white, sourdough, gluten free or low carb)
• Sliced cheese (american, muenster, cheddar, or your favorite cheese)
• Butter or margarine

Instructions:

For the Roasted Vegetable Soup:

1. In a blender, combine the leftover roasted vegetables, diced tomatoes, minced garlic, and enough broth to cover. Blend until smooth.
2. Heat olive oil in a pot over medium heat. Pour in the blended mixture and add remaining broth and dried herbs.
3. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, to let flavors meld and heat through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with a drizzle of olive oil, fresh herbs, or a dollop of Greek yogurt, if desired.

For the Mini Grilled Cheese Croutons:

1. Heat a non-stick skillet or griddle over medium heat.
2. Spread a thin layer of butter or margarine on one side of each bread slice.
3. Place a slice of cheese between two bread slices, with the buttered sides facing outwards.
4. Carefully place the sandwiches on the heated skillet or griddle.
5. Cook the sandwiches for 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted.
6. Remove the sandwiches from the skillet and let them cool slightly.
7. Use a sharp knife to cut the sandwiches into small squares or triangles, creating mini grilled cheese croutons.
8. Place the mini grilled cheese croutons on top of your roasted vegetable soup just before serving.
9. Enjoy the delicious combination of flavors and textures in every spoonful!

🛒 Pro Tip: For perfectly smooth soup every time — I recommend this High-Speed Blender for best results.

The Result? A Bowlful of Comfort:

Not only is this Roasted Vegetable Soup with Mini Grilled Cheese Croutons a delicious and comforting meal, but it's also a great way to get creative in the kitchen and make the most of your leftovers. The combination of hearty roasted vegetables and playful grilled cheese croutons creates the perfect comfort food for those cozy reading nights when you want something warming and satisfying.

So why wait? Whip up a batch today and experience the joy of simple, flavorful cooking at its finest! This recipe is perfect for busy book lovers who want maximum comfort with minimal effort.

Need another cozy stay-in dinner idea? Check out my Tuscan Chicken Stuffed with Mozzarella and Sun-Dried Tomatoes .

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