Calabrian Roasted Root Vegetable Soup & Spicy Cheddar Grilled Cheese

Whether it’s cold outside or you’re just in the mood for a hug in a bowl, what’s better than a comforting soup? This hearty soup is packed with roasted root vegetables and a kick of Calabrian spice, making each spoonful rich, flavorful, and satisfying. Pair it alongside a golden, crispy grilled cheese for a satisfying dinner combo.

Roasted Root Vegetable Soup with Calabrian Chili Pepper

Ingredients

• 1 large celery root, peeled and large dice

• 6 large carrots, peeled and large dice

• 1 large fennel bulb, trimmed

• 2 large sweet potatoes, peeled and large dice

• 1 onion, large dice

• 4 cloves garlic, minced

• 1/4 cup Vantia Extra Virgin Olive Oil

• Salt and pepper to taste

• 1 tsp thyme

• 1 tsp dried rosemary

• 1 tbsp Vantia Chopped Calabrian Chili Peppers

• 8 cups vegetable or chicken broth

• 2 bay leaves

• 1 cup heavy cream (optional, for added richness)

Steps

1. Preheat your oven to 400°F (200°C).

2. In a large mixing bowl, combine the prepared vegetables and garlic, drizzle with olive oil , add salt, pepper, thyme, rosemary and Calabrian Chili Peppers. Toss to coat evenly.

3. Spread the vegetables on a baking sheet. Roast for 40-45 minutes or until the vegetables are tender and lightly browned, stirring occasionally for even roasting.

4. In a large pot, combine the roasted vegetables, broth, and bay leaves. Bring the mixture to a boil and reduce to a simmer. Let it simmer for 20 minutes.

5. Remove the bay leaves and use an immersion blender to puree the soup. If desired, mix in heavy cream.

6. Continue to simmer for 10-15 minutes to allow the soup to thicken slightly and for the flavors to develop further.

Calabrian Grilled Cheese Sandwich

Ingredients

• 3.5 OZ. Grated Cheese of your choice, such as a blend of British Cheddar and Low Moisture Mozzarella.

• 1 tsp. Vantia Chopped Calabrian Chili Peppers

• 2 slices country-style bread

• Mayonnaise

• Butter

The Grilled Cheese:

1. Melt oil a pat of butter in a pan or griddle on medium heat.

2. Scrape a thin layer of mayo on one side of a piece of bread. The mayonnaise allows for a beautiful browning and crunch.

3. Place bread, mayo-side down, into the pan. Add your grated cheese, about 1 cup total, depending on the size of your bread.

4. Prepare second slice of bread: scrape a thin layer of mayo on one side, and spread Vantia Chopped Calabrian Chili Peppers on the other side. Place on top of cheese, mayo side up.

5. Slowly brown your sandwich, over a medium-low heat. This will allow the cheese to melt evenly. Once the bottom bread is golden brown (about 3 minutes), carefully flip over, and cook until other side is also golden brown.

6. Serve!