We are still waiting for soup weather in Alabama, but this Roasted Carrot Soup from Jodi at the Creative Life In Between caught my attention and I couldn’t wait to try it
And Grilled Cheese Dippers???
Yes please!
This is actually a “clean out your fridge” type recipe, perfect for remains of this and that…
I had a ton of carrot and celery sticks left over from a game day crudité platter, plus 1/2 a large onion and a sad looking tomato…perfect!
Roast until everything is cooked through and soft
Place vegetables in a deep casserole dish, add broth and purée with an immersion blender {or use food processor or in small batches in a blender}
Taste to adjust seasonings
Add enough good white wine {or more broth} until soup is desired consistency
At this point soup can be covered and refrigerated until heating later if desired.
While vegetables are roasting, prepare Grilled Cheese Dippers
Roll them around in skillet in melted butter until golden
These are irresistible little logs of warm, melty cheese in a toasted wrapper
Serve them along with your hot soup
Perfect for dipping!
Or spooning!
Roasted Carrot Vegetable Soup with Grilled Cheese Dippers
Ingredients
Soup
- 12-16 oz carrots peeled and cut into pieces or carrot sticks
- 2 stalks celery cut into pieces
- 1/2-1 onion cut into chunks
- 1-2 tomatoes cut into chunks
- 2 tsp minced garlic
- 1 tsp dried rosemary
- 1 cup chicken broth
- 1/2 cup white wine {I used Chardonnay}
- olive oil
- salt & pepper
Grilled Cheese Dippers
- 1 slice white bread {I used Pepperidge Farm thin white bread}
- 1 slice cheese
- tsp butter
Instructions
Soup
- Line a sheet pan with foil or parchment. Place vegetables on pan center in a pile. Drizzle with olive oil and salt & pepper. Toss to coat vegetables with oil and seasonings. Spread into an even layer. Roast at 400 degrees for 30 minutes or until soft. Transfer vegetables to a deep casserole baking dish. Add broth. Puree with an immersion blender. Taste and adjust seasonings. Add enough wine until soup is desired consistency. Cover and refrigerate at this point if desired.
- Bake at 350 degrees for 15-30 minutes or until soup is hot. Time will depend on temperature of soup at cooking time.
- Serve with Grilled Cheese Dippers
Grilled Cheese Dippers
- Flatten bread with rolling pin. Remove crusts if desired. Top with cheese and roll up into a log. Melt butter over medium high heat in skillet. Add sandwich rolls and cook, turning with tongs to brown and toast each side. Serve immediately with hot soup
Notes
Thank you Jodi!
Jodi is not only a great cook but an artist and poet extraordinaire!
Visit Jodi here
🥕 🥪 🍅 🥕 🥪 🍅 🥕
I will be joining these fabulous parties and blogs:
Dishing it & Digging it, Between Naps on the Porch,
Merry Monday Make it Pretty Monday Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl Full Plate Thursday