Roasted Red Pepper Sweet Potato Soup
Fresh, simple, quick and delicious, this roasted red pepper sweet potato soup makes for an awesome lunch or light dinner. Served along with crispy grilled cheese croutons, this is a recipe that the whole family can fall in love with.
3 Large Red Bell Pepper
2 Large Sweet Potato
1 Yellow Onion
4 clove Unpeeled Garlic
2 Large Tomato
1/3 cup Olive Oil
1/2 tsp Salt
3 cup Vegetable Broth
8 slice Bread
4 slice Cheese
4 tbsp Butter
Pre-heat oven to 425 degrees F.
Line a large baking sheet with parchment paper. Add Large Red Bell Pepper, Large Sweet Potato, Yellow Onion, Unpeeled Garlic and Large Tomato to the baking sheet, drizzle them with the Olive Oil and sprinkle them with Salt.
Roast vegetables on the center rack of the oven for 35 minutes, until they are soft and beginning to brown.
Heat the Vegetable Broth on the stove or in the microwave.
Carefully add the vegetables to a high speed blender along with the hot vegetable broth. Blend until the contents are perfectly smooth.
Heat a large pan or griddle over medium heat.
Gather Bread, Cheese and Butter. Add a slice of cheese between two slices of bread, spread butter on each slice of bread, repeat until you have 4 sandwiches.
Grill the sandwiches until golden and crisp on one side, about 2-3 minutes.
Flip the sandwiches and grill for another 2-3 minutes.
Serve the soup into 4 bowls. Cut grilled cheese sandwiches into small squares, and top off each bowl of soup with croutons. Enjoy!