Plat
Roasted Tomato Soup with Sourdough Grilled Cheese
1 h 15Pour 6Nutri-Score C€€
C
1 h 15
1 h 15Roasted Tomato Soup with Sourdough Grilled Cheese
ce qu’il vous faut
Ingrédients
tomatoes on the vine (left whole)Fruits et légumes5 morceaux- cherry tomatoes (left whole)Fruits et légumes280 g
- red bell pepper (seeded, cut in chunks)Fruits et légumes1 morceau
- sweet onion (peeled, quartered)Fruits et légumes1 morceau
garlic (cloves, peeled)Fruits et légumes6 morceaux
Italian tomato paste (canned)Épicerie170 g
garlic & herb Boursin cheese (at room temperature)Produits laitiers150 g- chicken brothÉpicerie600 ml
- heavy whipping creamProduits laitiers240 ml
olive oil (for drizzling)Épicerie30 ml
saltÉpices5 g
black pepper (ground)Épices2 g
garlic saltÉpices5 g- Italian seasoningÉpices4 g
garlic powderÉpices3 g- sourdough bread (slices)Boulangerie8 morceaux
- cheddar cheese (sliced or grated)Produits laitiers160 g
butter (softened, for the bread)Produits laitiers40 g
par portion
Nutrition
335kcal
- Glucides
- 29 g
- Protéines
- 10 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
Plaque de cuisson
Blender
Marmite
Poêle
pas à pas
Préparation
- Étape 1
Roast the vegetables
- Add the tomatoes, cherry tomatoes, red bell pepper, onion and garlic cloves to a baking tray.
- Drizzle with olive oil and season with garlic salt.
- Bake at 200 °C, broiling the last 5 minutes.
- Étape 2
Blend the soup base
- Blend the roasted vegetables with the tomato paste and the seasonings until smooth.
- Pour the mixture into a pot over medium heat.
- Étape 3
Add the cheese and liquids
- Add the Boursin cheese to the pot and mix until combined.
- Mix in the chicken broth, adjusting the amount for the desired consistency.
- Mix in the heavy whipping cream.
- Étape 4
Simmer and serve
- Simmer on low heat.
- Serve with sourdough grilled cheese.
- Étape 5
Make the grilled cheese
- Butter the sourdough slices and fill with cheddar cheese.
- Toast in a frying pan until golden and the cheese is melted.