Sweet Potato Soup with Rosemary-Ham Croutons
Parmesan Cheese Toasts
Ingredients
- 1 cup chopped onion
- 2 cloves garlic, minced
- 3 Tbsp olive oil, divided
- 6 cups peeled, diced sweet potato
- 5 cups less sodium chicken broth
- 1 (12-oz) can evaporated milk
- 1 (8-oz) pkg cubed ham
- 1 tsp dried crushed rosemary
Instructions
- Sauté onion and garlic in 2 Tbsp hot oil in a large Dutch oven over medium heat until tender. Stir in potato, broth, and milk; bring to a boil over medium-high heat. Reduce heat, and simmer 15 minutes.
- Meanwhile, cook ham and rosemary in 1 Tbsp hot oil in a skillet over medium-high heat 3 to 4 minutes or until ham is browned. Set aside.
- Place half of soup in a blender. Remove center piece of blender lid to allow steam to escape; secure lid. Place a towel over opening to avoid splatters. Process until smooth. Repeat with remaining soup; season with salt and pepper, if desired.
- Divide soup among 6 bowls; top with ham croutons.
Side Dish Ingredients
- 1 cup shredded Parmesan cheese
- ¼ cup butter, softened
- ½ (14-oz) loaf French bread, cut into 1-inch-thick slices
Side Dish Instructions
- Preheat broiler. Stir together cheese and butter; spread on bread slices. Place on a baking sheet. Broil 2 minutes or until toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
381
|
213
|
594
|
| Fat (g) | 12 | 12 | 24 |
| Sat. Fat (g) | 4 | 7 | 11 |
| Protein (g) | 17 | 9 | 26 |
| Carb (g) | 52 | 18 | 70 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 975 | 486 | 1461 |
| T. Sugs (g) | 22 | 2 | 24 |
| A. Sugs (g) | 1 | 0 | 1 |
Budget Friendly Meal Plan
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