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Roasted Tomato & Red Pepper Soup with Grilled Cheese
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Roasted Tomato & Red Pepper Soup with Grilled Cheese

55 Min.Für 4Nutri-Score B€€
von @celesteiscooking7 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • tomatoes (halved)Obst & Gemüse6 Stücke
  • red bell peppers (seeded and quartered)Obst & Gemüse3 Stücke
  • red onions (peeled and quartered)Obst & Gemüse2 Stücke
  • garlic bulbs (top sliced off)Obst & Gemüse2 Stücke
  • fresh thyme (sprigs)Obst & Gemüse5 Stücke
  • turmeric (ground)Gewürze15 ml
  • curry powderGewürze15 ml
  • paprikaGewürze15 ml
  • saltGewürze5 g
  • black pepper (ground)Gewürze2 g
  • olive oilVorräte45 ml
  • heavy creamMilchprodukte100 ml
  • vegetable brothVorräte200 ml
  • parsley (chopped)Obst & Gemüse10 g
  • country bread (slices, sourdough works well)Backwaren2 Stücke
  • cheddar (grated or sliced)Milchprodukte25 g
  • emmental (grated or sliced)Milchprodukte25 g
  • butter (softened)Milchprodukte5 g

pro Portion

Nährwerte

292kcal

Kohlenhydrate
30 g
Eiweiß
9 g
Fett
16 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Backofen
  • Backblech
  • Standmixer
  • Kochtopf
  • Bratpfanne

Schritt für Schritt

Zubereitung

  1. Prepare the vegetables

    • Halve the tomatoes and seed and quarter the red bell peppers.
    • Peel and quarter the red onions, and slice the tops off the garlic bulbs.
    • Arrange everything on a baking tray with the thyme sprigs, then drizzle with olive oil and season with salt and pepper.
    Schritt 1

  2. Roast the vegetables

    • Roast at 190 °C (375 °F) until the vegetables are soft and lightly caramelized.
    Schritt 2

  3. Blend the soup

    • Squeeze the roasted garlic out of the bulbs and discard the thyme stems.
    • Transfer the roasted vegetables to a pot with the turmeric, curry powder and paprika.
    • Add the vegetable broth and blend until smooth.
    Schritt 3

  4. Finish the soup

    • Stir in the heavy cream and warm through gently.
    • Taste and adjust the seasoning, then sprinkle with chopped parsley.
    Schritt 4

  5. Make the grilled cheese

    • Butter the outsides of the bread slices and fill with the cheddar and emmental.
    • Toast in a frying pan over medium heat until golden and the cheese is melted.
    Schritt 5

  6. Serve

    • Ladle the soup into bowls and serve with the grilled cheese for dipping.
    Schritt 6
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