Roasted Vegetable Soup with Grilled Cheese

Description:

This comforting duo combines a flavorful roasted vegetable soup with a crispy, gooey grilled cheese sandwich. The vegetables are caramelized in the oven to bring out their natural sweetness, blended into a velvety soup, and paired with the classic golden sandwich for dipping. Perfect for cozy evenings or a satisfying lunch!

Ingredients:

For the Roasted Vegetable Soup:

• Tomatoes: 4 large (halved)
• Carrots: 3 medium (peeled and chopped)
• Zucchini: 1 large (chopped)
• Red bell pepper: 1 (seeded and quartered)
• Onion: 1 large (quartered)
• Garlic: 4 cloves (peeled)
• Olive oil: 3 tablespoons
• Vegetable broth: 4 cups
• Dried thyme: 1 teaspoon
• Paprika: ½ teaspoon (optional)
• Salt and pepper: to taste
• Cream or coconut milk: ½ cup (optional, for added creaminess)
• Fresh basil or parsley: for garnish

For the Grilled Cheese Sandwich:

• Bread: 8 slices (sourdough, whole wheat, or your choice)
• Cheddar or mozzarella cheese: 8 slices (or 1½ cups shredded)
• Butter: 4 tablespoons (softened)

Tips for Success:

1. Roast evenly: Spread the vegetables in a single layer to ensure they caramelize evenly.
2. Use fresh herbs: Basil or parsley adds a fresh burst of flavor to the soup.
3. Experiment with cheese: Mix cheeses like Gruyère, Havarti, or provolone for a gourmet grilled cheese.
4. Make ahead: Roast the vegetables ahead of time and blend when ready to serve.

Steps to Make It:

For the Roasted Vegetable Soup:

1. Roast the vegetables:
   • Preheat the oven to 425°F (220°C).
   • Arrange the tomatoes, carrots, zucchini, bell pepper, onion, and garlic on a baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, thyme, and paprika (if using). Toss to coat.
   • Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
2. Blend the soup:
   • Transfer the roasted vegetables to a blender or use an immersion blender directly in a pot. Add the vegetable broth and blend until smooth. Adjust the thickness by adding more broth if needed.
3. Simmer:
   • Pour the blended soup into a pot and simmer over medium heat for 5-10 minutes. Stir in cream or coconut milk if desired. Taste and adjust the seasoning.
4. Garnish:
   • Serve hot, garnished with fresh basil or parsley.

For the Grilled Cheese Sandwich:

1. Assemble the sandwiches:
   • Butter one side of each bread slice. Place a slice of cheese (or shredded cheese) on the unbuttered side of four bread slices, then top with another slice, buttered side facing out.
2. Cook the sandwiches:
   • Heat a skillet over medium heat. Place the sandwiches in the skillet and cook for 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted.
3. Serve:
   • Slice the grilled cheese diagonally and serve alongside the soup for dipping.

Recommendations:

• Sides: Add a small salad or roasted nuts for a complete meal.
• Spicy twist: Add a pinch of cayenne pepper or red pepper flakes to the soup for a bit of heat.
• Gluten-free option: Use gluten-free bread for the grilled cheese.

Nutrition (Per Serving, Approx. 1/4 Recipe):

Roasted Vegetable Soup:

• Calories: ~120
• Protein: 3g
• Fat: 6g
• Carbohydrates: 15g
• Fiber: 4g
• Sodium: 450mg

Grilled Cheese Sandwich:

• Calories: ~300
• Protein: 12g
• Fat: 18g
• Carbohydrates: 24g
• Fiber: 2g
• Sodium: 550mg

Warm and satisfying, this Roasted Vegetable Soup with Grilled Cheese is the perfect combination of healthy and indulgent, making it an all-time favorite comfort meal!