Plat
Roasted Tomato Soup with Cheesy Garlic Bread
1 h 15Pour 4Nutri-Score C€€
C
1 h 15
1 h 15Roasted Tomato Soup with Cheesy Garlic Bread
ce qu’il vous faut
Ingrédients
tomatoes (cut into pieces)Fruits et légumes1 kg
bell pepper (cut into pieces)Fruits et légumes1 morceau
onion (cut into pieces)Fruits et légumes1 morceau
garlic (whole head)Fruits et légumes1 morceau
olive oilÉpicerie30 ml
tomato pasteÉpicerie15 g
heavy creamProduits laitiers100 ml- fresh basil (leaves)Fruits et légumes10 g
saltÉpices5 g
black pepper (ground)Épices2 g
oregano (dried)Épices3 g
chili flakesÉpices2 g
baguetteBoulangerie1 morceau
butter (softened)Produits laitiers45 g
mozzarella (grated)Produits laitiers150 g- garlic (minced)Fruits et légumes2 morceaux
- fresh parsley (chopped)Fruits et légumes10 g
par portion
Nutrition
421kcal
- Glucides
- 44 g
- Protéines
- 14 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Plaque de cuisson
Four
Marmite
Mixeur plongeant
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 2
Start the soup base
- Heat a little olive oil in a pot.
- Sauté the chili flakes and tomato paste.
- Étape 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.
- Étape 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.
- Étape 5
Bake the bread
- Bake until the cheese is melted and golden.
- Étape 6
Serve
- Serve the hot tomato soup with the cheesy garlic bread.
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