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Grilled Cheese with Roasted Tomato Soup
50 Min.Für 4Nutri-Score C€€
C
50 Min.
50 Min.Grilled Cheese with Roasted Tomato Soup
was Sie brauchen
Zutaten
field tomatoes (whole)Obst & Gemüse7 Stücke- red bell peppers (seeded, halved)Obst & Gemüse2 Stücke
white onion (peeled, quartered)Obst & Gemüse1 Stück
garlic (whole head, top sliced off)Obst & Gemüse1 Stück
olive oil (for drizzling)Vorräte37 ml
chili flakes (or to taste)Gewürze2 g
salt (to season)Gewürze5 g
black pepper (freshly cracked)Gewürze2 g
cream (to taste)Milchprodukte90 ml- fresh basil (leaves, to finish)Obst & Gemüse10 g
sourdough bread (sliced)Backwaren8 Stücke
white cheddar (medium, grated)Milchprodukte200 g
butter (softened, generous)Milchprodukte60 g
pro Portion
Nährwerte
488kcal
- Kohlenhydrate
- 48 g
- Eiweiß
- 16 g
- Fett
- 26 g
was Sie verwenden
Utensilien
Backofen
Backblech
Standmixer
Bratpfanne
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven and prepare the vegetables
- Preheat the oven to 220 °C.
- Place the tomatoes, red bell peppers, onion and garlic on a baking tray.
- Drizzle with olive oil and season with salt, pepper and chili flakes.
- Schritt 2
Roast the vegetables
- Roast until soft and nicely caramelized.
- Schritt 3
Blend the soup
- Transfer the roasted vegetables to a blender, squeezing the garlic from its skins.
- Blend until very smooth, working in batches if needed.
- Add the cream, adjust the seasoning and blend again.
- Schritt 4
Finish the soup
- Serve with fresh basil, extra chili flakes and an optional drizzle of cream.
- Schritt 5
Make the grilled cheese
- Butter the outside of the bread slices and add the grated cheddar between them.
- Cook in a pan over low–medium heat until golden brown and fully melted inside.
- Schritt 6
Serve
- Slice the grilled cheese and serve hot with the soup.