Creamy Roasted Vegetable Soup with Pesto Grilled Cheese Croutons

Ingredients

• 1 lb Yukon Gold potatoes (Cut into 1-inch pieces)
• 1 large Leek (White and light-green parts only, washed well and sliced)
• 1 medium Zucchini (Cut into chunks)
• 2 cup Broccoli florets (Cut into bite-size pieces)
• 2 cup Cauliflower florets (Cut into bite-size pieces)
• 1 cup Frozen peas (No need to thaw)
• 2 cup Fresh spinach (Loosely packed)
• 2 tbsp Olive oil (For roasting)
• 4 cup Vegetable broth (Use hot broth for blending)
• 2 tbsp Lemon juice (Freshly squeezed)
• Salt (To taste)
• Black pepper (To taste)
• 4 slices Sourdough bread (For the grilled cheese croutons)
• 4 tbsp Pesto (Spreadable basil pesto)
• 4 oz Mozzarella cheese (Shredded or thinly sliced)
• 1 tbsp Butter (For cooking the sandwiches)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment if desired. Wash and prepare all of the vegetables, taking particular care to rinse the sliced leek thoroughly because dirt can collect between its layers.

2. 2

   Add the potatoes, leek, zucchini, broccoli, cauliflower, peas, and spinach to the sheet pan. Drizzle with the olive oil and season with salt and black pepper. Toss until the vegetables are evenly coated, then spread them into an even layer so they roast rather than steam.

3. 3

   Roast the vegetables for about 25–30 minutes, stirring once halfway through, until the potatoes and cauliflower are tender and the edges of the vegetables are lightly browned. The spinach should be wilted and the vegetables should be soft enough to blend.

4. 4

   While the vegetables roast, assemble the grilled cheese sandwiches. Spread pesto over one side of each slice of bread, add the mozzarella, and close the sandwiches with the pesto-coated sides facing inward.

5. 5

   Melt the butter in a skillet over medium heat. Add the sandwiches and cook for about 3–4 minutes per side, adjusting the heat as needed, until the bread is crisp and golden and the cheese is fully melted. Transfer the sandwiches to a board and let them cool briefly.

6. 6

   Cut the grilled cheese sandwiches into small crouton-size cubes. Set them aside until the soup is ready; keeping them out of the soup until serving helps them remain crisp.

7. 7

   Transfer the roasted vegetables to a high-speed blender in batches if necessary. Add the hot vegetable broth and lemon juice. Secure the lid, remove or vent the center cap according to the blender manufacturer's instructions, and blend carefully until completely smooth and creamy.

8. 8

   Taste the soup and adjust the salt, black pepper, and lemon juice as needed. If the soup is thicker than you prefer, blend in a little additional hot broth until it reaches a pourable, velvety consistency.

9. 9

   Ladle the hot soup into bowls and top each serving with the pesto grilled cheese croutons. Serve immediately while the soup is hot and the croutons are crisp.

Notes

The transcript does not provide exact quantities, temperatures, or cooking times; ingredient amounts and several technique details are practical estimates. Blend hot liquids cautiously and never seal a blender completely when blending hot soup. Store soup separately from the croutons for up to 4 days refrigerated; reheat the soup gently and refresh the croutons in a toaster oven or skillet.

Nutrition per serving

• main
• soup
• vegetarian
• roasted
• blended
• comfort food
• vegetable-packed