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Roasted Tomato Soup with Grilled Cheese
Plat

Roasted Tomato Soup with Grilled Cheese

1 h 15Pour 6Nutri-Score C€€
par @mariahhcooks18 imports0 fois cuisinée
Adapter cette recette

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Ingrédients

6 personnes
  • round tomatoes (whole)Fruits et légumes4 morceaux
  • plum tomatoes (whole)Fruits et légumes8 morceaux
  • red bell pepper (seeded)Fruits et légumes1 morceau
  • orange bell pepper (seeded)Fruits et légumes1 morceau
  • yellow onion (large, peeled, quartered)Fruits et légumes1 morceau
  • garlic bulbs (top sliced off)Fruits et légumes2 morceaux
  • rosemary (fresh sprigs)Fruits et légumes4 morceaux
  • thyme (fresh sprigs)Fruits et légumes4 morceaux
  • fresh basil (leaves)Fruits et légumes20 g
  • olive oil (generous drizzle)Épicerie60 ml
  • salt (generous, plus more to taste)Épices6 g
  • black pepper (generous, plus more to taste)Épices3 g
  • complete seasoningÉpices5 ml
  • dried oreganoÉpices5 ml
  • Nature's seasoningÉpices5 ml
  • sugarÉpicerie2,5 ml
  • smoked paprikaÉpices2,5 ml
  • Italian herb bouillon baseÉpicerie15 ml
  • low-sodium chicken brothÉpicerie320 ml
  • heavy creamProduits laitiers240 ml
  • sourdough bread (slices)Boulangerie8 morceaux
  • provolone cheese (sliced)Produits laitiers120 g
  • shredded cheeseProduits laitiers120 g
  • butter (for cooking)Produits laitiers40 g

par portion

Nutrition

386kcal

Glucides
29 g
Protéines
13 g
Lipides
24 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

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

pas à pas

Préparation

  1. Preheat the oven

    • Preheat the oven to 400°F (200°C).
    Étape 1

  2. Prepare the roasted vegetables

    • Add the tomatoes, red bell pepper, orange bell pepper, onion, garlic bulbs, rosemary and thyme to a baking sheet.
    • Drizzle generously with olive oil and season generously with salt and pepper.
    Étape 2

  3. Roast the vegetables

    • Roast until the vegetables are tender and nicely roasted.
    Étape 3

  4. Blend the soup base

    • Transfer the roasted vegetables and the fresh basil to a blender.
    • Blend until completely smooth.
    Étape 4

  5. Season the soup

    • Pour the blended mixture into a large pot.
    • Add the complete seasoning, dried oregano, Nature's seasoning, sugar, smoked paprika, salt, pepper and Italian herb bouillon base.
    Étape 5

  6. Simmer the soup

    • Stir in the chicken broth and heavy cream.
    • Bring to a gentle simmer and cook until heated through and creamy.
    Étape 6

  7. Assemble the grilled cheese

    • Layer the provolone and shredded cheese between two slices of sourdough bread.
    • Butter the outside of the bread.
    Étape 7

  8. Cook the grilled cheese

    • Cook in a skillet over medium-low heat until golden brown and crispy on both sides and the cheese is melted.
    Étape 8
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