Roasted Vegetable Garlic Soup with Grilled Cheese Croutons Recipe
This cozy Pan Soup recipe features a rich blend of roasted vegetables blended with broth and lemon juice for a smooth, comforting meal. Served with crispy grilled cheese or grilled cheese croutons, it offers a deliciously creamy and smoky flavor with vibrant, wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Vegetables and Base
- 1 head of garlic
- 3 red bell peppers, halved and deseeded
- 10 oz carrots, cut into 1-inch pieces (~5 large carrots)
- 1/2 of a small head of cauliflower, roughly chopped
- 3 small tomatoes, quartered
- 1 small yellow onion, cut into wedges
Seasonings and Broth
- 2 tablespoons olive oil
- 1 1/2 teaspoon kosher salt, divided
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon cumin
- 2 1/2 cups chicken or vegetable broth
- Juice from 1 lemon (~2 tbsp)
Grilled Cheese and Toppings
- 2 slices of bread (sourdough recommended)
- 2–3 slices cheddar or American cheese
- 1–2 tablespoons butter
Instructions
- Preheat Oven: Preheat your oven to 400˚F to prepare for roasting the vegetables.
- Prepare Garlic: Slice off the top of the garlic head to expose the cloves. You’ll roast the entire head but only use half of the cloves for this recipe. Save the other half for later use.
- Roast Vegetables: Arrange the bell peppers (skin side up), carrots, cauliflower, tomatoes, garlic, and onion on a large sheet pan. Drizzle evenly with olive oil and sprinkle with 1 teaspoon salt, smoked paprika, cayenne, and cumin. Roast for 40-45 minutes, until vegetables are fork-tender.
- Heat Broth: About 10 minutes before the vegetables finish roasting, heat the broth in a small pan over medium heat or microwave until hot.
- Blend Soup: Once roasted, immediately transfer vegetables to a blender. Squeeze out the cloves from half the garlic head into the blender, discarding the skins. Add the hot broth and lemon juice. Blend until smooth. Taste and add the remaining 1/2 teaspoon salt if needed depending on broth saltiness.
- Serve Soup: Pour the hot soup into bowls and prepare for serving with grilled cheese or grilled cheese croutons.
- Make Grilled Cheese Croutons: Melt butter in a pan over medium-low heat. Toast bread slices until golden brown and caramelized. Flip one slice, place cheese on the caramelized surface, then top with the other slice, cooked side down. Cover with a lid and cook until the bottom is brown and crispy. Flip again and cook until the other side is brown and cheese is melted. Remove and slice into small cubes to serve atop the soup.
Notes
- Roasting the whole head of garlic enhances flavor; use only half the cloves for the soup and save the rest.
- Adjust salt based on the type and saltiness of your broth.
- Use sourdough bread for the best grilled cheese texture and flavor.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Grilled cheese croutons add a delightful crunch and cheesy flavor to the soup.
