Carrot Leek Soup
This Carrot Leek Soup with Grilled Cheese Croutons is a vegetarian soup with gooey grilled cheese croutons on top!
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 430kcal
- 2 tablespoons olive oil
- 1 yellow onion diced
- 3 large leeks white and light green parts sliced
- 5 cups diced carrots about 10 large carrots
- 3 cloves garlic
- ½ teaspoon salt
- 4 cups vegetable broth
- fresh tarragon or thyme for garnish
- 4 slices sourdough bread
- 2 tablespoons olive oil
- 4 slices GO VEGGIE Mozzarella Slices
In a large soup pot, heat olive oil over medium-high heat.
Add onion, leeks, carrots, and garlic, season with salt, and cook about 7-10 minutes, until the vegetables begin to soften.
Add vegetable broth and bring to a boil.
Reduce heat to medium-low and let simmer for 20 minutes.
Puree with an immersion blender or in a blender.
Make the grilled cheese croutons:
Brush one side of each slice of bread with olive oil.
Place two mozzarella slices each on two slices of bread, then top each piece with remaining bread to make two sandwiches.
Heat cast iron skillet (or any kind of skillet will work) over medium heat.
Cook sandwiches 4-5 minutes on each side, until golden and cheese has melted.
Let cool slightly, then cut into crouton-sized pieces.
Top each bowl of soup with croutons and fresh herbs.
Serve and enjoy!
Calories: 430kcal | Carbohydrates: 64g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1741mg | Potassium: 756mg | Fiber: 8g | Sugar: 16g | Vitamin A: 28344IU | Vitamin C: 20mg | Calcium: 136mg | Iron: 5mg