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Roasted Tomato & Red Pepper Soup with Grilled Cheese
Plat

Roasted Tomato & Red Pepper Soup with Grilled Cheese

55 minPour 4Nutri-Score B€€
par @celesteiscooking7 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • tomatoes (halved)Fruits et légumes6 morceaux
  • red bell peppers (seeded and quartered)Fruits et légumes3 morceaux
  • red onions (peeled and quartered)Fruits et légumes2 morceaux
  • garlic bulbs (top sliced off)Fruits et légumes2 morceaux
  • fresh thyme (sprigs)Fruits et légumes5 morceaux
  • turmeric (ground)Épices15 ml
  • curry powderÉpices15 ml
  • paprikaÉpices15 ml
  • saltÉpices5 g
  • black pepper (ground)Épices2 g
  • olive oilÉpicerie45 ml
  • heavy creamProduits laitiers100 ml
  • vegetable brothÉpicerie200 ml
  • parsley (chopped)Fruits et légumes10 g
  • country bread (slices, sourdough works well)Boulangerie2 morceaux
  • cheddar (grated or sliced)Produits laitiers25 g
  • emmental (grated or sliced)Produits laitiers25 g
  • butter (softened)Produits laitiers5 g

par portion

Nutrition

292kcal

Glucides
30 g
Protéines
9 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Blender
  • Marmite
  • Poêle

pas à pas

Préparation

  1. Prepare the vegetables

    • Halve the tomatoes and seed and quarter the red bell peppers.
    • Peel and quarter the red onions, and slice the tops off the garlic bulbs.
    • Arrange everything on a baking tray with the thyme sprigs, then drizzle with olive oil and season with salt and pepper.
    Étape 1

  2. Roast the vegetables

    • Roast at 190 °C (375 °F) until the vegetables are soft and lightly caramelized.
    Étape 2

  3. Blend the soup

    • Squeeze the roasted garlic out of the bulbs and discard the thyme stems.
    • Transfer the roasted vegetables to a pot with the turmeric, curry powder and paprika.
    • Add the vegetable broth and blend until smooth.
    Étape 3

  4. Finish the soup

    • Stir in the heavy cream and warm through gently.
    • Taste and adjust the seasoning, then sprinkle with chopped parsley.
    Étape 4

  5. Make the grilled cheese

    • Butter the outsides of the bread slices and fill with the cheddar and emmental.
    • Toast in a frying pan over medium heat until golden and the cheese is melted.
    Étape 5

  6. Serve

    • Ladle the soup into bowls and serve with the grilled cheese for dipping.
    Étape 6
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