Roasted Carrot and Basil Soup with Grilled Cheese Dunkers
- 2 pounds carrots, washed and cut into chunks
- 1/2 large Vidalia onion, cut into chunks
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 5 cups chicken broth
- 1/4 cup chopped fresh basil
- Sour cream or Greek yogurt, for topping, optional
- Grilled Cheese Dunkers, for serving, recipe follows
- 1 1/4 cups shredded extra-sharp Cheddar
- 8 slices nice sourdough bread, quartered and crusts removed
- Mayonnaise, for spreading
- Preheat the oven to 375 degrees F.
- Add the carrots, onions and garlic to a sheet tray, drizzle with the olive oil and season with a big pinch of salt and pepper.
- Toss everything together so it's nice and coated.
- Roast until tender and golden brown in spots, about 45 minutes.
- Add 4 cups of the chicken broth to a saucepan and bring to a simmer.
- Pop the garlic out of their skins and add to the sauce pan with the roasted carrots and onions.
- Simmer everything together for 15 minutes.
- Add the basil at the very end of cooking.
- Puree until smooth by adding in batches to a blender or by using an immersion blender.
- Add the remaining broth, a little at a time, when pureeing to loosen it up a bit.
- Serve in bowls with some sour cream or Greek yogurt swirled in and Grilled Cheese Dunkers on the side.
- Heat a large nonstick pan over medium heat.
- Divide the cheese among 4 slices of the bread and top with the other 4 slices.
- Spread the outside of the bread with mayonnaise.
- Add the sandwiches to the pan and cook until golden brown and the cheese is melted, 3 to 4 minutes on each side.
- Slice into dunkers and serve with the soup.
carrots, vidalia onion, garlic, olive oil, kosher salt, chicken broth, fresh basil, sour cream, dunkers, cheddar, bread, mayonnaise
Taken from www.foodnetwork.com/recipes/jamie-deen/roasted-carrot-and-basil-soup-with-grilled-cheese-dunkers-recipe.html (may not work)