Roasting red peppers brings out their natural sweetness and concentrates their wonderful flavor. Combined with sweet potatoes, this soup is smooth and creamy. The grilled cheese croutons with their gooey cheese and crispy crust, are the perfect finishing touch.

Ingredients

3 large red bell peppers, quartered

2 large sweet potatoes, diced

1 yellow onion, peeled & cut into quarters or 2 shallots, peeled & cut in half

4 cloves of garlic, unpeeled

2 large tomatoes, halved or 4 small tomatoes, left whole

1/3 cup olive oil

1/2 tsp salt

3 cups vegetable broth

8 slices of bread

4 slices of cheese

4 tbsp butter

Instructions

Instructions for Adults

Pre-heat oven to 425°F. 

Instructions for Kids

Line a large baking sheet with parchment paper. Add all of the prepared vegetables to the baking sheet, drizzle them with the olive oil and sprinkle them with the salt.

Instructions for Adults

Roast vegetables on the center rack of the oven for 35 minutes, until they are soft and beginning to brown.

Heat the 3 cups of 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

Instructions for kids

Add a slice of cheese between two slices of bread, spread butter on each slice of bread, repeat until you have 4 sandwiches.

Instructions for Adults

Grill the sandwiches until golden and crisp on each side, about 2-3 minutes per side

Serve the soup in 4 bowls

Cut grilled cheese sandwiches into small squares, and top off each bowl of soup with croutons

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