Prepare to embark on a culinary journey that will tantalize your taste buds and redefine comfort food! The Sweet Potato Soup Grilled Cheese Board is not just a meal, it's an experience that combines the creamy, warming embrace of sweet potato soup with the irresistible crunch of a perfectly grilled cheese sandwich. Imagine dipping a golden, crispy sandwich into a velvety smooth soup that's bursting with rich, warm flavors - this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or gouda)
- 4 slices of bread
- Butter for grilling
Instructions
- Prepare the sweet potato soup base by heating a large pot over medium heat. Add a small amount of oil and sauté the chopped onions until translucent, about 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring to prevent burning.
- Add cubed sweet potatoes, ground cumin, salt, and pepper to the pot. Stir to combine and coat the vegetables with spices.
- Pour in the vegetable broth, ensuring the sweet potatoes are fully submerged. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes until sweet potatoes are tender and easily pierced with a fork.
- While the soup is simmering, use an immersion blender or transfer to a standard blender to puree the soup until smooth and creamy. If using a standard blender, work in batches and be cautious with hot liquid.
- For the grilled cheese, butter one side of each bread slice. Place a skillet over medium heat.
- Lay a slice of bread butter-side down in the skillet, quickly add shredded cheese, and top with another slice of bread, butter-side up.
- Grill each side of the sandwich until golden brown and cheese is melted, about 2-3 minutes per side.
- Cut the grilled cheese diagonally and arrange on a board alongside the warm sweet potato soup. Serve immediately for the best flavor and texture.
Tips
- Choose sweet potatoes that are firm and free of bruises for the best soup texture.
- When blending hot soup, always use caution: if using a standard blender, fill only halfway and remove the center lid piece to allow steam to escape.
- For extra flavor, consider adding a pinch of smoked paprika to the soup or using a blend of cheeses in your grilled sandwich.
- Make sure your skillet is at medium heat to achieve that perfect golden-brown crust without burning the bread.
- If you want a smoother soup, strain it after blending to remove any remaining potato fibers.
- Prep all ingredients before starting to cook to make the process smoother and more enjoyable.
- Serve immediately to enjoy the maximum contrast between the crispy grilled cheese and the warm, creamy soup.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 35mg
