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Herb Grilled Cheese & Roasted Tomato Soup
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Herb Grilled Cheese & Roasted Tomato Soup

1 h 10 minPara 2Nutri-Score C€€
de @yarindanieli30 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • cherry tomatoesFrutas y verduras300 g
  • garlic (whole heads)Frutas y verduras2 piezas
  • onion (peeled, quartered)Frutas y verduras1 pieza
  • red bell pepper (seeded, cut into pieces)Frutas y verduras1 pieza
  • chilli flakesEspecias5 g
  • waterBebidas120 ml
  • coconut milkDespensa180 ml
  • parmigiano reggiano (grated)Lácteos25 g
  • saltEspecias3 g
  • black pepperEspecias1 g
  • olive oilDespensa45 ml
  • sourdough bread (slices)Panadería2 piezas
  • gouda cheese (slices)Lácteos2 piezas
  • mozzarella (shredded)Lácteos30 g
  • butter (softened)Lácteos20 g
  • fresh parsley (chopped)Frutas y verduras2 g

por ración

Nutrición

556kcal

Carbohidratos
39 g
Proteínas
19 g
Grasas
36 g
Adaptar utensilios

lo que usará

Utensilios

  • Fuente de horno
  • Batidora de vaso
  • Cazo
  • Sartén

paso a paso

Preparación

  1. Roast the vegetables

    • Place the cherry tomatoes, garlic heads, onion and red bell pepper in a baking dish.
    • Add salt, pepper, chilli flakes and olive oil, then mix to coat.
    • Bake at 200 °C until the vegetables are softened.
    Paso 1

  2. Blend the soup base

    • Transfer the roasted vegetables into a blender.
    • Blend until smooth.
    Paso 2

  3. Cook the soup

    • Pour the blended mixture into a medium saucepan.
    • Place over medium-high heat, add the water and coconut milk, and mix.
    • Cook for a few minutes, then add the parmigiano reggiano.
    • Lower the heat and cook, stirring often, until the soup has thickened a bit.
    Paso 3

  4. Assemble the sandwich

    • Spread the butter over the bread, only on the outer sides of the sandwich.
    • Place the bread slices on a pan over medium heat and add the gouda and mozzarella.
    Paso 4

  5. Toast the sandwich

    • Gently place one slice over the other.
    • Toast until the bottom slice is golden brown, then flip and toast the other side.
    Paso 5

  6. Finish and serve

    • Mix the olive oil with the parsley and spread it over the top of the sandwich.
    • Serve warm with the tomato soup.
    Paso 6
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