1 medium sweet potato
1 tablespoon olive oil
2 medium carrots, roughly chopped
1 rib celery, roughly chopped
1 sweet onion, roughly chopped
1/2 teaspoon kosher salt, plus more as needed
4 cloves garlic, peeled and chopped
2 sprigs fresh thyme
1 bay leaf
One 14.5-ounce can fire-roasted diced tomatoes
1/4 teaspoon cayenne pepper
4 cups unsalted vegetable broth, or more as needed
1/4 cup heavy cream
Freshly ground black pepper
Micro basil, for garnish
Pesto Grilled Cheese Croutons, recipe follows
2 cups packed fresh basil
2 cloves garlic, roughly chopped
1/4 cup pine nuts, toasted
1/4 cup freshly grated Parmigiano-Reggiano
1 teaspoon lemon zest
Pinch kosher salt, plus more as needed
1/4 cup extra-virgin olive oil
Eight 1/2-inch slices bread, cut from a loaf of pain de mie
4 slices sharp or extra-sharp aged Cheddar, thinly sliced
3 tablespoons unsalted butter, softened
3 tablespoons mayonnaise
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