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Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 4 servings


  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 3 large leeks white and light green parts sliced
  • 5 cups diced carrots about 10 large carrots
  • 3 cloves garlic
  • 1/2 teaspoon salt
  • 4 cups vegetable broth
  • fresh tarragon or thyme for garnish
  • 4 slices sourdough bread
  • 2 tablespoons olive oil
  • 4 slices GO VEGGIE Mozzarella Slices


  • In a large soup pot, heat olive oil over medium-high heat.
  • Add onion, leeks, carrots, and garlic, season with salt, and cook about 7-10 minutes, until the vegetables begin to soften.
  • Add vegetable broth and bring to a boil.
  • Reduce heat to medium-low and let simmer for 20 minutes.
  • Puree with an immersion blender or in a blender.

Make the grilled cheese croutons:

  • Brush one side of each slice of bread with olive oil.
  • Place two mozzarella slices each on two slices of bread, then top each piece with remaining bread to make two sandwiches.
  • Heat cast iron skillet (or any kind of skillet will work) over medium heat.
  • Cook sandwiches 4-5 minutes on each side, until golden and cheese has melted.
  • Let cool slightly, then cut into crouton-sized pieces.
  • Top each bowl of soup with croutons and fresh herbs.
  • Serve and enjoy!