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
note: use any proportion of these vegetables you like, clean out your vegetable bin!