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Roasted Tomato & Red Pepper Soup with Grilled Cheese
Hoofdgerecht

Roasted Tomato & Red Pepper Soup with Grilled Cheese

55 minVoor 4Nutri-Score B€€
van @celesteiscooking7 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • tomatoes (halved)Groente en fruit6 stukken
  • red bell peppers (seeded and quartered)Groente en fruit3 stukken
  • red onions (peeled and quartered)Groente en fruit2 stukken
  • garlic bulbs (top sliced off)Groente en fruit2 stukken
  • fresh thyme (sprigs)Groente en fruit5 stukken
  • turmeric (ground)Kruiden en specerijen15 ml
  • curry powderKruiden en specerijen15 ml
  • paprikaKruiden en specerijen15 ml
  • saltKruiden en specerijen5 g
  • black pepper (ground)Kruiden en specerijen2 g
  • olive oilVoorraadkast45 ml
  • heavy creamZuivel100 ml
  • vegetable brothVoorraadkast200 ml
  • parsley (chopped)Groente en fruit10 g
  • country bread (slices, sourdough works well)Bakkerij2 stukken
  • cheddar (grated or sliced)Zuivel25 g
  • emmental (grated or sliced)Zuivel25 g
  • butter (softened)Zuivel5 g

per portie

Voedingswaarden

292kcal

Koolhydraten
30 g
Eiwitten
9 g
Vetten
16 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Blender
  • Soeppan
  • Koekenpan

stap voor stap

Bereiding

  1. Prepare the vegetables

    • Halve the tomatoes and seed and quarter the red bell peppers.
    • Peel and quarter the red onions, and slice the tops off the garlic bulbs.
    • Arrange everything on a baking tray with the thyme sprigs, then drizzle with olive oil and season with salt and pepper.
    Stap 1

  2. Roast the vegetables

    • Roast at 190 °C (375 °F) until the vegetables are soft and lightly caramelized.
    Stap 2

  3. Blend the soup

    • Squeeze the roasted garlic out of the bulbs and discard the thyme stems.
    • Transfer the roasted vegetables to a pot with the turmeric, curry powder and paprika.
    • Add the vegetable broth and blend until smooth.
    Stap 3

  4. Finish the soup

    • Stir in the heavy cream and warm through gently.
    • Taste and adjust the seasoning, then sprinkle with chopped parsley.
    Stap 4

  5. Make the grilled cheese

    • Butter the outsides of the bread slices and fill with the cheddar and emmental.
    • Toast in a frying pan over medium heat until golden and the cheese is melted.
    Stap 5

  6. Serve

    • Ladle the soup into bowls and serve with the grilled cheese for dipping.
    Stap 6
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