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Ingredients

• 3 medium sweet potatoes, peeled and cubed into 2-inch chunks
• 2 large carrots, peeled and cut into large chunks
• 2 parsnips, peeled and cut into large chunks
• 1 medium celery root, peeled and cut into chunks
• Extra-virgin olive oil, for liberal drizzling
• Salt and freshly ground black pepper

• Freshly grated nutmeg 1 bulb garlic*
• 4 cups chicken or vegetable stock
• Dash honey
• Dash hot sauce
• *Cook's Note: roast 2 heads at the same time for Roasted Pepper and Eggplant Marinara, another make-ahead meal below.

• 4 slices thick-cut good-quality white bread

• 4 slices deli-cut on thicker-side sharp yellow Cheddar

Description

Cooking Channel Serves Up This Roasted Root Vegetable Soup With Grilled Cheese Croutons Recipe Recipe From Rachael Ray Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel