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Herb Grilled Cheese & Roasted Tomato Soup
Hoofdgerecht

Herb Grilled Cheese & Roasted Tomato Soup

1 u 10 minVoor 2Nutri-Score C€€
van @yarindanieli30 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

2 personen
  • cherry tomatoesGroente en fruit300 g
  • garlic (whole heads)Groente en fruit2 stukken
  • onion (peeled, quartered)Groente en fruit1 stuk
  • red bell pepper (seeded, cut into pieces)Groente en fruit1 stuk
  • chilli flakesKruiden en specerijen5 g
  • waterDranken120 ml
  • coconut milkVoorraadkast180 ml
  • parmigiano reggiano (grated)Zuivel25 g
  • saltKruiden en specerijen3 g
  • black pepperKruiden en specerijen1 g
  • olive oilVoorraadkast45 ml
  • sourdough bread (slices)Bakkerij2 stukken
  • gouda cheese (slices)Zuivel2 stukken
  • mozzarella (shredded)Zuivel30 g
  • butter (softened)Zuivel20 g
  • fresh parsley (chopped)Groente en fruit2 g

per portie

Voedingswaarden

556kcal

Koolhydraten
39 g
Eiwitten
19 g
Vetten
36 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Ovenschaal
  • Blender
  • Steelpan
  • Koekenpan

stap voor stap

Bereiding

  1. Roast the vegetables

    • Place the cherry tomatoes, garlic heads, onion and red bell pepper in a baking dish.
    • Add salt, pepper, chilli flakes and olive oil, then mix to coat.
    • Bake at 200 °C until the vegetables are softened.
    Stap 1

  2. Blend the soup base

    • Transfer the roasted vegetables into a blender.
    • Blend until smooth.
    Stap 2

  3. Cook the soup

    • Pour the blended mixture into a medium saucepan.
    • Place over medium-high heat, add the water and coconut milk, and mix.
    • Cook for a few minutes, then add the parmigiano reggiano.
    • Lower the heat and cook, stirring often, until the soup has thickened a bit.
    Stap 3

  4. Assemble the sandwich

    • Spread the butter over the bread, only on the outer sides of the sandwich.
    • Place the bread slices on a pan over medium heat and add the gouda and mozzarella.
    Stap 4

  5. Toast the sandwich

    • Gently place one slice over the other.
    • Toast until the bottom slice is golden brown, then flip and toast the other side.
    Stap 5

  6. Finish and serve

    • Mix the olive oil with the parsley and spread it over the top of the sandwich.
    • Serve warm with the tomato soup.
    Stap 6
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