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Roasted Tomato Soup with Grilled Cheese
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Roasted Tomato Soup with Grilled Cheese

1 h 15 minPara 6Nutri-Score C€€
de @mariahhcooks18 importaciones0 veces cocinadas
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Ingredientes

6 personas
  • round tomatoes (whole)Frutas y verduras4 piezas
  • plum tomatoes (whole)Frutas y verduras8 piezas
  • red bell pepper (seeded)Frutas y verduras1 pieza
  • orange bell pepper (seeded)Frutas y verduras1 pieza
  • yellow onion (large, peeled, quartered)Frutas y verduras1 pieza
  • garlic bulbs (top sliced off)Frutas y verduras2 piezas
  • rosemary (fresh sprigs)Frutas y verduras4 piezas
  • thyme (fresh sprigs)Frutas y verduras4 piezas
  • fresh basil (leaves)Frutas y verduras20 g
  • olive oil (generous drizzle)Despensa60 ml
  • salt (generous, plus more to taste)Especias6 g
  • black pepper (generous, plus more to taste)Especias3 g
  • complete seasoningEspecias5 ml
  • dried oreganoEspecias5 ml
  • Nature's seasoningEspecias5 ml
  • sugarDespensa2,5 ml
  • smoked paprikaEspecias2,5 ml
  • Italian herb bouillon baseDespensa15 ml
  • low-sodium chicken brothDespensa320 ml
  • heavy creamLácteos240 ml
  • sourdough bread (slices)Panadería8 piezas
  • provolone cheese (sliced)Lácteos120 g
  • shredded cheeseLácteos120 g
  • butter (for cooking)Lácteos40 g

por ración

Nutrición

386kcal

Carbohidratos
29 g
Proteínas
13 g
Grasas
24 g
Adaptar utensilios

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Utensilios

  • Horno
  • Bandeja de horno
  • Batidora de vaso
  • Olla
  • Sartén

paso a paso

Preparación

  1. Preheat the oven

    • Preheat the oven to 400°F (200°C).
    Paso 1

  2. Prepare the roasted vegetables

    • Add the tomatoes, red bell pepper, orange bell pepper, onion, garlic bulbs, rosemary and thyme to a baking sheet.
    • Drizzle generously with olive oil and season generously with salt and pepper.
    Paso 2

  3. Roast the vegetables

    • Roast until the vegetables are tender and nicely roasted.
    Paso 3

  4. Blend the soup base

    • Transfer the roasted vegetables and the fresh basil to a blender.
    • Blend until completely smooth.
    Paso 4

  5. Season the soup

    • Pour the blended mixture into a large pot.
    • Add the complete seasoning, dried oregano, Nature's seasoning, sugar, smoked paprika, salt, pepper and Italian herb bouillon base.
    Paso 5

  6. Simmer the soup

    • Stir in the chicken broth and heavy cream.
    • Bring to a gentle simmer and cook until heated through and creamy.
    Paso 6

  7. Assemble the grilled cheese

    • Layer the provolone and shredded cheese between two slices of sourdough bread.
    • Butter the outside of the bread.
    Paso 7

  8. Cook the grilled cheese

    • Cook in a skillet over medium-low heat until golden brown and crispy on both sides and the cheese is melted.
    Paso 8
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