Vegetable Soup & Grill Cheese

vegetable soup with gluten free grilled cheese sandwich

Vegetable soup and grilled cheese combines roasted onions, garlic, tomatoes, butternut squash, and bell peppers into a smooth homemade soup served with crispy gluten-free grilled cheese sandwiches. Roasting the vegetables first adds depth and sweetness to the soup.

The melted cheddar and toasted bread make the perfect companion for a warm bowl of soup.

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1. Preheat oven to 400°F. Line a large baking sheet with parchment. Spread prepared vegetables in an even layer. Drizzle with olive oil and season generously with salt and pepper. Toss to coat. 2. Roast for 25–35 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized at the edges. 3. Transfer roasted vegetables to a large pot. Add enough homemade vegetable broth to cover by about 1 inch. 4. Bring to a gentle simmer over medium heat and cook 10–15 minutes to allow flavors to blend. 5. Using an immersion blender (or working carefully in batches with a standard blender), blend until smooth and creamy. Adjust thickness with additional broth if needed. Taste and adjust salt and pepper. 6. For the grilled cheese, heat a skillet over medium. Butter one side of each slice of bread. 7. Place one slice of bread butter-side down in the skillet. Add cheese evenly, then top with second slice butter-side up. 8. Cook 3–4 minutes per side until golden brown and crisp, pressing lightly with a spatula. Cheese should be fully melted. 9. Let rest 1–2 minutes before slicing. Serve alongside hot soup.

  • onions

  • garlic

  • tomatoes

  • gluten-free bread

  • butter

  • gluten-free bread

  • cheddar cheese

  • butternut squash

  • bell peppers

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Ingredients

  • 1 medium onions, chopped
  • 2 clove garlic, minced
  • 2 medium tomatoes, diced
  • gluten-free bread
  • 2 tbsp butter
  • gluten-free bread
  • 1 cup cheddar cheese
  • butternut squash
  • bell peppers

Instructions

1. Preheat oven to 400°F. Line a large baking sheet with parchment. Spread prepared vegetables in an even layer. Drizzle with olive oil and season generously with salt and pepper. Toss to coat.

2. Roast for 25–35 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized at the edges.

3. Transfer roasted vegetables to a large pot. Add enough homemade vegetable broth to cover by about 1 inch.

4. Bring to a gentle simmer over medium heat and cook 10–15 minutes to allow flavors to blend.

5. Using an immersion blender (or working carefully in batches with a standard blender), blend until smooth and creamy. Adjust thickness with additional broth if needed. Taste and adjust salt and pepper.

6. For the grilled cheese, heat a skillet over medium. Butter one side of each slice of bread.

7. Place one slice of bread butter-side down in the skillet. Add cheese evenly, then top with second slice butter-side up.

8. Cook 3–4 minutes per side until golden brown and crisp, pressing lightly with a spatula. Cheese should be fully melted.

9. Let rest 1–2 minutes before slicing. Serve alongside hot soup.

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