Creamy Root Vegetable Stew with Gruyère Crostini

• 1 tablespoon olive oil
• 1 cup chopped onion
• 3 tablespoons chopped garlic
• 1 tablespoon chopped fresh rosemary, divided
• 2 1/2 cups (3/4-inch) diced peeled Yukon gold potato (about 1 pound)
• 2 1/4 cups (3/4-inch) diced peeled rutabaga (about 3/4 pound)
• 2 cups (3/4-inch) diced peeled turnip
• 1 1/4 cups (3/4-inch) diced peeled parsnip (about 1/2 pound)
• 2 cups organic vegetable broth
• 2 cups water
• 2 tablespoons heavy whipping cream
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 8 (1/8-inch) slices diagonally cut French bread baguette
• 1/2 cup (2 ounces) shredded Gruyère cheese

Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic and 2 teaspoons rosemary; cook 1 minute, stirring occasionally. Stir in potato and next 5 ingredients (through 2 cups water). Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.

Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to pan. Stir in cream, pepper, and salt.

Preheat broiler.

Arrange bread slices on a baking sheet. Sprinkle each bread slice with 1 tablespoon cheese; top evenly with remaining 1 teaspoon rosemary. Broil 1 minute or until cheese melts.

Serves 4 (2 c. soup, 2 crostini); 383 calories.

VERDICT:  I liked the soup quite a bit--it's like a potpie with no crust.  I forgot to buy parsnips, so I threw in an equivalent amount of chopped carrot, and it turned out fine.  I don't think the crostini are worth the extra effort.  Keep.