Plato principal
Grilled Cheese with Roasted Tomato Soup
50 minPara 4Nutri-Score C€€
C
50 min
50 minGrilled Cheese with Roasted Tomato Soup
receta de
dwightsmith
@chefdwightsmith
5 recetas
5 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
field tomatoes (whole)Frutas y verduras7 piezas- red bell peppers (seeded, halved)Frutas y verduras2 piezas
white onion (peeled, quartered)Frutas y verduras1 pieza
garlic (whole head, top sliced off)Frutas y verduras1 pieza
olive oil (for drizzling)Despensa37 ml
chili flakes (or to taste)Especias2 g
salt (to season)Especias5 g
black pepper (freshly cracked)Especias2 g
cream (to taste)Lácteos90 ml- fresh basil (leaves, to finish)Frutas y verduras10 g
sourdough bread (sliced)Panadería8 piezas
white cheddar (medium, grated)Lácteos200 g
butter (softened, generous)Lácteos60 g
por ración
Nutrición
488kcal
- Carbohidratos
- 48 g
- Proteínas
- 16 g
- Grasas
- 26 g
lo que usará
Utensilios
Horno
Bandeja de horno
Batidora de vaso
Sartén
paso a paso
Preparación
- Paso 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.
- Paso 2
Roast the vegetables
- Roast until soft and nicely caramelized.
- Paso 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.
- Paso 4
Finish the soup
- Serve with fresh basil, extra chili flakes and an optional drizzle of cream.
- Paso 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.
- Paso 6
Serve
- Slice the grilled cheese and serve hot with the soup.