Sweet potato soup with cheddar croutons is the perfect combination of soft and creamy with crunchy. The oven does all the work, and before you know it, you'll be enjoying this nutritious, creamy soup.
Sweet potato soup with cheddar croutons
Sweet potato soup with cheddar croutons
Sweet potato soup with cheddar croutons is the perfect combination of savory, creamy, and crunchy, ideal for the cold months or when you're in the mood for a warming meal. This soup combines the natural sweetness of sweet potatoes with the rich, creamy texture of a well-blended soup. The depth of flavor comes from seasonings such as coconut milk, garlic, and a hint of red pepper, which elevate the sweet potato to a higher level.
What makes this soup truly special are the cheddar croutons. Instead of regular croutons, these crispy pieces of bread, covered in melted cheddar, add a savory and crunchy bite that contrasts beautifully with the soft, velvety texture of the soup. The cheddar adds an extra dimension of saltiness and umami, which goes wonderfully with the sweet notes of the potatoes.
This dish is not only a treat for the taste buds, but also nutritious. Sweet potatoes are packed with fiber, vitamins (especially vitamin A), and antioxidants, making them a healthy choice. The croutons, while indulgent, provide a nice balance in texture and flavor without overshadowing the nutritious properties of the soup.
Sweet potato soup with cheddar croutons is a comforting, versatile dish that is perfect for a light lunch, an evening meal, or a cozy dinner with friends. The combination of flavors and textures makes this a favorite for both fall and winter.
More soup recipes
Are you looking for more soup recipes? How about pumpkin soup with tortelloni or curry soup with dumplings.
What you need:
1 kilogram of sweet potatoes
1 white onion
3 cloves of garlic
1 chili pepper
200 ml (creamy) coconut milk
300 ml of vegetable stock
2 slices of stale bread
handful of cheddar
fresh coriander
fresh chives
salt and pepper
olive oil
What to do:
1
Preheat the oven to 220 degrees and line a baking sheet with baking paper.
2
Peel the sweet potato and cut into cubes. Roughly chop the onion and peel the garlic. Place everything on a baking tray and drizzle with olive oil, salt, and pepper. Mix and bake in the oven for 30 minutes.
3
Meanwhile, cut the bread into cubes and place on a baking sheet. Top with the cheddar and some salt and pepper, then set aside.
4
When the potato is cooked, remove it from the oven and place the croutons in the oven at 200 degrees for 5-10 minutes.
5
Place the ingredients from the baking tray in a blender together with the chili pepper, coconut milk, stock, a handful of fresh coriander, and some salt and pepper. Blend until you have a creamy soup. Prefer it a little thinner? Add extra water or coconut milk until you have reached the desired consistency.
6
Finely chop the chives. Divide the soup between the bowls and garnish with the cheddar croutons and chives.
7
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
