Plat
Roasted Tomato Soup with Grilled Cheese
1 hPour 4Nutri-Score C€€
C
1 h
1 hRoasted Tomato Soup with Grilled Cheese
ce qu’il vous faut
Ingrédients
tomatoes (halved)Fruits et légumes1 kg
onion (quartered)Fruits et légumes1 morceau
garlic (cloves, unpeeled)Fruits et légumes4 morceaux
olive oilÉpicerie45 ml
vegetable stockÉpicerie500 ml
saltÉpices5 g
black pepper (ground)Épices2 g
butter (softened)Produits laitiers40 g
bread (slices)Boulangerie8 morceaux
cheddar (grated)Produits laitiers200 g
par portion
Nutrition
413kcal
- Glucides
- 44 g
- Protéines
- 16 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Marmite
Mixeur plongeant
Poêle
pas à pas
Préparation
- Étape 1
Roast the vegetables
- Preheat the oven to 200 °C.
- Spread the tomatoes, onion and garlic cloves on a baking tray, drizzle with olive oil and season with salt and pepper.
- Roast until the tomatoes are soft and lightly charred.
- Étape 2
Simmer the soup
- Transfer the roasted vegetables to a stockpot and squeeze the garlic out of the skins.
- Pour in the vegetable stock and bring to a simmer.
- Simmer gently to let the flavours come together.
- Étape 3
Blend the soup
- Blend the soup until smooth with an immersion blender.
- Taste and adjust the seasoning.
- Étape 4
Make the grilled cheese
- Butter the bread slices on one side.
- Fill with grated cheddar and cook in a frying pan over medium heat until golden and the cheese is melted.
- Étape 5
Serve
- Ladle the hot soup into bowls and serve with the grilled cheese on the side.