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Roasted Root Vegetable Soup with Grilled Cheese Croutons

Rachael Ray : Food Network
  • 155 minutes
  • Serves 4

INGREDIENTS

2

Carrots, large

1

Celery root, medium

2

Parsnips

3

Sweet potatoes, medium

4 cups

Chicken or vegetable stock

1 dash

Honey

1 dash

Hot sauce

1

Nutmeg

1

Salt and freshly ground black pepper

1

Olive oil, Extra-virgin

4

slices White bread, thick-cut good-quality

4

slices Deli-cut on thicker-side sharp yellow cheddar