Plato principal
Roasted Tomato Soup with Cheesy Garlic Bread
1 h 15 minPara 4Nutri-Score C€€
C
1 h 15 min
1 h 15 minRoasted Tomato Soup with Cheesy Garlic Bread
lo que necesita
Ingredientes
tomatoes (cut into pieces)Frutas y verduras1 kg
bell pepper (cut into pieces)Frutas y verduras1 pieza
onion (cut into pieces)Frutas y verduras1 pieza
garlic (whole head)Frutas y verduras1 pieza
olive oilDespensa30 ml
tomato pasteDespensa15 g
heavy creamLácteos100 ml- fresh basil (leaves)Frutas y verduras10 g
saltEspecias5 g
black pepper (ground)Especias2 g
oregano (dried)Especias3 g
chili flakesEspecias2 g
baguettePanadería1 pieza
butter (softened)Lácteos45 g
mozzarella (grated)Lácteos150 g- garlic (minced)Frutas y verduras2 piezas
- fresh parsley (chopped)Frutas y verduras10 g
por ración
Nutrición
421kcal
- Carbohidratos
- 44 g
- Proteínas
- 14 g
- Grasas
- 21 g
lo que usará
Utensilios
Bandeja de horno
Horno
Olla
Batidora de mano
Bol
paso a paso
Preparación
- Paso 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.
- Paso 2
Start the soup base
- Heat a little olive oil in a pot.
- Sauté the chili flakes and tomato paste.
- Paso 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.
- Paso 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.
- Paso 5
Bake the bread
- Bake until the cheese is melted and golden.
- Paso 6
Serve
- Serve the hot tomato soup with the cheesy garlic bread.
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