Roasted Vegetable Soup with Grilled Cheese Croutons

To make roasted vegetable soup with grilled cheese croutons, start by roasting red bell peppers, sweet potatoes, yellow onion, garlic, and tomatoes in olive oil and salt at 425°F for about 35 minutes. Blend the roasted vegetables with hot vegetable broth until smooth. For the croutons, grill cheese sandwiches made with buttered bread until golden, then cut them into squares and serve on top of the soup.

This roasted vegetable soup can be made vegan by substituting the cheese and butter in the grilled cheese croutons with plant-based alternatives. Use vegan cheese and vegan butter to ensure the dish is completely dairy-free and suitable for a vegan diet.

If you don't have sweet potatoes, you can substitute them with regular potatoes, butternut squash, or carrots. Each of these alternatives will provide a slightly different flavor and texture, but they will still work well in the roasted vegetable soup.

To store leftover roasted vegetable soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing the soup in freezer-safe containers for up to 3 months. Just remember to leave some space at the top of the container for expansion when freezing.

Roasted vegetable soup pairs wonderfully with a variety of side dishes. Consider serving it with a simple green salad, crusty bread, or a light pasta dish. The grilled cheese croutons add a delightful crunch, but you can also serve the soup with a side of garlic bread or a fresh herb pesto for added flavor.