Hauptgericht
Roasted Tomato Soup with Cheesy Garlic Bread
1 Std. 15 Min.Für 4Nutri-Score C€€
C
1 Std. 15 Min.
1 Std. 15 Min.Roasted Tomato Soup with Cheesy Garlic Bread
was Sie brauchen
Zutaten
tomatoes (cut into pieces)Obst & Gemüse1 kg
bell pepper (cut into pieces)Obst & Gemüse1 Stück
onion (cut into pieces)Obst & Gemüse1 Stück
garlic (whole head)Obst & Gemüse1 Stück
olive oilVorräte30 ml
tomato pasteVorräte15 g
heavy creamMilchprodukte100 ml- fresh basil (leaves)Obst & Gemüse10 g
saltGewürze5 g
black pepper (ground)Gewürze2 g
oregano (dried)Gewürze3 g
chili flakesGewürze2 g
baguetteBackwaren1 Stück
butter (softened)Milchprodukte45 g
mozzarella (grated)Milchprodukte150 g- garlic (minced)Obst & Gemüse2 Stücke
- fresh parsley (chopped)Obst & Gemüse10 g
pro Portion
Nährwerte
421kcal
- Kohlenhydrate
- 44 g
- Eiweiß
- 14 g
- Fett
- 21 g
was Sie verwenden
Utensilien
Backblech
Backofen
Kochtopf
Stabmixer
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Roast the vegetables
- Cut the tomatoes, bell pepper and onion and arrange them on a baking tray with the head of garlic.
- Drizzle with olive oil and season with salt, black pepper and oregano.
- Roast at 180 °C with top and bottom heat and convection.
- Schritt 2
Start the soup base
- Heat a little olive oil in a pot.
- Sauté the chili flakes and tomato paste.
- Schritt 3
Blend the soup
- Peel the roasted tomatoes and add all the roasted vegetables to the pot.
- Blend until smooth.
- Add the cream, salt, black pepper and fresh basil, then blend again until creamy.
- Schritt 4
Prepare the cheesy garlic bread
- Cut off the top of the baguette and remove some of the soft bread inside.
- Mix the softened butter with the mozzarella, minced garlic and chopped parsley.
- Fill the baguette with the cheese mixture.
- Schritt 5
Bake the bread
- Bake until the cheese is melted and golden.
- Schritt 6
Serve
- Serve the hot tomato soup with the cheesy garlic bread.
meistgekochte zuerst