Plato principal
Roasted Tomato Soup with Sourdough Grilled Cheese
1 h 15 minPara 6Nutri-Score C€€
C
1 h 15 min
1 h 15 minRoasted Tomato Soup with Sourdough Grilled Cheese
lo que necesita
Ingredientes
tomatoes on the vine (left whole)Frutas y verduras5 piezas- cherry tomatoes (left whole)Frutas y verduras280 g
- red bell pepper (seeded, cut in chunks)Frutas y verduras1 pieza
- sweet onion (peeled, quartered)Frutas y verduras1 pieza
garlic (cloves, peeled)Frutas y verduras6 piezas
Italian tomato paste (canned)Despensa170 g
garlic & herb Boursin cheese (at room temperature)Lácteos150 g- chicken brothDespensa600 ml
- heavy whipping creamLácteos240 ml
olive oil (for drizzling)Despensa30 ml
saltEspecias5 g
black pepper (ground)Especias2 g
garlic saltEspecias5 g- Italian seasoningEspecias4 g
garlic powderEspecias3 g- sourdough bread (slices)Panadería8 piezas
- cheddar cheese (sliced or grated)Lácteos160 g
butter (softened, for the bread)Lácteos40 g
por ración
Nutrición
335kcal
- Carbohidratos
- 29 g
- Proteínas
- 10 g
- Grasas
- 20 g
lo que usará
Utensilios
Bandeja de horno
Batidora de vaso
Olla
Sartén
paso a paso
Preparación
- Paso 1
Roast the vegetables
- Add the tomatoes, cherry tomatoes, red bell pepper, onion and garlic cloves to a baking tray.
- Drizzle with olive oil and season with garlic salt.
- Bake at 200 °C, broiling the last 5 minutes.
- Paso 2
Blend the soup base
- Blend the roasted vegetables with the tomato paste and the seasonings until smooth.
- Pour the mixture into a pot over medium heat.
- Paso 3
Add the cheese and liquids
- Add the Boursin cheese to the pot and mix until combined.
- Mix in the chicken broth, adjusting the amount for the desired consistency.
- Mix in the heavy whipping cream.
- Paso 4
Simmer and serve
- Simmer on low heat.
- Serve with sourdough grilled cheese.
- Paso 5
Make the grilled cheese
- Butter the sourdough slices and fill with cheddar cheese.
- Toast in a frying pan until golden and the cheese is melted.