Roasted Root Vegetable Soup With Grilled Cheese Croutons

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3 medium sweet potatoes, peeled and cubed into 2-inch chunks

2 large carrots, peeled and cut into large chunks

2 parsnips, peeled and cut into large chunks

1 medium celery root, peeled and cut into chunks

Extra-virgin olive oil, for liberal drizzling

Salt and freshly ground black pepper

Freshly grated nutmeg 1 bulb garlic*

4 cups chicken or vegetable stock

Dash honey

Dash hot sauce

*Cook's Note: roast 2 heads at the same time for Roasted Pepper and Eggplant Marinara, another make-ahead meal below.

4 slices thick-cut good-quality white bread

4 slices deli-cut on thicker-side sharp yellow Cheddar

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