Plat
Roasted Tomato Soup with Grilled Cheese
1 h 15Pour 4Nutri-Score C€€
C
1 h 15
1 h 15Roasted Tomato Soup with Grilled Cheese
ce qu’il vous faut
Ingrédients
roma tomatoes (halved)Fruits et légumes900 g
onion (quartered)Fruits et légumes1 morceau
garlic (bulbs, top sliced off)Fruits et légumes2 morceaux
red bell pepper (seeded, halved)Fruits et légumes1 morceau
olive oilÉpicerie45 ml
saltÉpices5 g
black pepper (ground)Épices2 g
paprikaÉpices3 g
basil (dried)Épices3 g
chicken brothÉpicerie480 ml- fresh basil (leaves, for garnish)Fruits et légumes10 g
tomato pasteÉpicerie30 g
parmesan (grated)Produits laitiers40 g
heavy creamProduits laitiers120 ml
oregano (dried)Épices3 g- chicken bouillonÉpicerie5 g
- sourdough bread (slices)Boulangerie8 morceaux
- gouda (sliced)Produits laitiers160 g
butterProduits laitiers20 g
par portion
Nutrition
460kcal
- Glucides
- 44 g
- Protéines
- 20 g
- Lipides
- 23 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Marmite
Mixeur plongeant
Poêle
pas à pas
Préparation
- Étape 1
Roast the vegetables
- Heat the oven and arrange the tomatoes, onion, garlic bulbs and bell pepper on a baking tray.
- Drizzle with olive oil and season with salt, black pepper, paprika and dried basil.
- Roast until the vegetables are soft and lightly charred.
- Étape 2
Build the soup base
- Squeeze the roasted garlic out of the bulbs and add everything to a stockpot.
- Stir in the tomato paste, chicken broth, chicken bouillon and oregano.
- Simmer to let the flavors come together.
- Étape 3
Blend and finish
- Blend the soup until smooth with an immersion blender.
- Stir in the heavy cream and parmesan, then adjust the seasoning.
- Keep warm over low heat.
- Étape 4
Make the grilled cheese
- Butter the sourdough slices and fill with gouda.
- Toast in a frying pan until golden and the cheese is melted.
- Étape 5
Serve
- Ladle the soup into bowls and top with fresh basil.
- Serve with the grilled cheese on the side.
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