Plat
Grilled Cheese with Roasted Tomato Soup
50 minPour 4Nutri-Score C€€
C
50 min
50 minGrilled Cheese with Roasted Tomato Soup
ce qu’il vous faut
Ingrédients
field tomatoes (whole)Fruits et légumes7 morceaux- red bell peppers (seeded, halved)Fruits et légumes2 morceaux
white onion (peeled, quartered)Fruits et légumes1 morceau
garlic (whole head, top sliced off)Fruits et légumes1 morceau
olive oil (for drizzling)Épicerie37 ml
chili flakes (or to taste)Épices2 g
salt (to season)Épices5 g
black pepper (freshly cracked)Épices2 g
cream (to taste)Produits laitiers90 ml- fresh basil (leaves, to finish)Fruits et légumes10 g
sourdough bread (sliced)Boulangerie8 morceaux
white cheddar (medium, grated)Produits laitiers200 g
butter (softened, generous)Produits laitiers60 g
par portion
Nutrition
488kcal
- Glucides
- 48 g
- Protéines
- 16 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Blender
Poêle
pas à pas
Préparation
- Étape 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.
- Étape 2
Roast the vegetables
- Roast until soft and nicely caramelized.
- Étape 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.
- Étape 4
Finish the soup
- Serve with fresh basil, extra chili flakes and an optional drizzle of cream.
- Étape 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.
- Étape 6
Serve
- Slice the grilled cheese and serve hot with the soup.