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Roasted Tomato Soup with Sourdough Grilled Cheese
1 Std. 15 Min.Für 6Nutri-Score C€€
C
1 Std. 15 Min.
1 Std. 15 Min.Roasted Tomato Soup with Sourdough Grilled Cheese
was Sie brauchen
Zutaten
tomatoes on the vine (left whole)Obst & Gemüse5 Stücke- cherry tomatoes (left whole)Obst & Gemüse280 g
- red bell pepper (seeded, cut in chunks)Obst & Gemüse1 Stück
- sweet onion (peeled, quartered)Obst & Gemüse1 Stück
garlic (cloves, peeled)Obst & Gemüse6 Stücke
Italian tomato paste (canned)Vorräte170 g
garlic & herb Boursin cheese (at room temperature)Milchprodukte150 g- chicken brothVorräte600 ml
- heavy whipping creamMilchprodukte240 ml
olive oil (for drizzling)Vorräte30 ml
saltGewürze5 g
black pepper (ground)Gewürze2 g
garlic saltGewürze5 g- Italian seasoningGewürze4 g
garlic powderGewürze3 g- sourdough bread (slices)Backwaren8 Stücke
- cheddar cheese (sliced or grated)Milchprodukte160 g
butter (softened, for the bread)Milchprodukte40 g
pro Portion
Nährwerte
335kcal
- Kohlenhydrate
- 29 g
- Eiweiß
- 10 g
- Fett
- 20 g
was Sie verwenden
Utensilien
Backblech
Standmixer
Kochtopf
Bratpfanne
Schritt für Schritt
Zubereitung
- Schritt 1
Roast the vegetables
- Add the tomatoes, cherry tomatoes, red bell pepper, onion and garlic cloves to a baking tray.
- Drizzle with olive oil and season with garlic salt.
- Bake at 200 °C, broiling the last 5 minutes.
- Schritt 2
Blend the soup base
- Blend the roasted vegetables with the tomato paste and the seasonings until smooth.
- Pour the mixture into a pot over medium heat.
- Schritt 3
Add the cheese and liquids
- Add the Boursin cheese to the pot and mix until combined.
- Mix in the chicken broth, adjusting the amount for the desired consistency.
- Mix in the heavy whipping cream.
- Schritt 4
Simmer and serve
- Simmer on low heat.
- Serve with sourdough grilled cheese.
- Schritt 5
Make the grilled cheese
- Butter the sourdough slices and fill with cheddar cheese.
- Toast in a frying pan until golden and the cheese is melted.