Plato principal
Grilled Cheese and Tomato Soup
45 minPara 4Nutri-Score C€€
C
45 min
45 minGrilled Cheese and Tomato Soup
lo que necesita
Ingredientes
olive oilDespensa30 ml
onion (finely chopped)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras3 piezas
canned tomatoesDespensa800 g- vegetable stockDespensa500 ml
sugarDespensa5 g
dried oreganoEspecias2 g
heavy creamLácteos100 ml
saltEspecias5 g
black pepper (ground)Especias2 g- sourdough bread (sliced)Panadería8 piezas
butter (softened)Lácteos60 g- cheddar cheese (grated)Lácteos200 g
mozzarella (grated)Lácteos150 g
por ración
Nutrición
534kcal
- Carbohidratos
- 48 g
- Proteínas
- 20 g
- Grasas
- 30 g
lo que usará
Utensilios
Olla
Batidora de mano
Sartén
Espátula
paso a paso
Preparación
- Paso 1
Sweat the onion and garlic
- Heat the olive oil in a stockpot over medium heat.
- Add the onion and cook until soft and translucent.
- Stir in the garlic and cook until fragrant.
- Paso 2
Simmer the tomato soup
- Add the canned tomatoes, vegetable stock, sugar and dried oregano.
- Season with salt and pepper and bring to a simmer.
- Cook until the tomatoes have broken down and the soup has thickened slightly.
- Paso 3
Blend and finish the soup
- Blend the soup until smooth with an immersion blender.
- Stir in the heavy cream and adjust the seasoning.
- Keep warm over low heat.
- Paso 4
Build the grilled cheese
- Butter one side of each bread slice.
- Fill the slices with the cheddar and mozzarella, buttered sides facing out.
- Paso 5
Toast the sandwiches
- Cook the sandwiches in a frying pan over medium-low heat, pressing lightly.
- Flip once the underside is golden and the cheese starts to melt.
- Cook until both sides are crisp and the cheese is fully melted.
- Paso 6
Serve
- Cut the grilled cheese into halves.
- Ladle the hot tomato soup into bowls and serve alongside for the cheese pull.