Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Line a large baking sheet with parchment paper. Add
Red Bell Peppers (3)
,
Sweet Potatoes (2)
,
Yellow Onion (1)
,
Garlic (4 cloves)
and
Tomatoes (2)
to the baking sheet, drizzle them with the
Olive Oil (1/3 cup)
and sprinkle them with
Salt (1/2 tsp)
.
Step 3
Roast vegetables on the center rack of the oven for 35 minutes, until they are soft and beginning to brown.
Step 4
Heat the
Vegetable Broth (3 cups)
on the stove or in the microwave.
Step 5
Carefully add the vegetables to a high speed blender along with the hot vegetable broth. Blend until the contents are perfectly smooth.
Step 6
Heat a large pan or griddle over medium heat.
Step 7
Gather
Bread (8 slices)
,
Cheese (4 slices)
and
Butter (1/4 cup)
. Add a slice of cheese between two slices of bread, and spread butter on the outside of each slice. Repeat until you have 4 sandwiches.
Step 8
Grill the sandwiches until golden and crisp on one side, about 2-3 minutes.
Step 9
Flip the sandwiches and grill for another 2-3 minutes.
Step 10
Serve the soup into 4 bowls. Cut grilled cheese sandwiches into small squares, and top off each bowl of soup with croutons.
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