Hoofdgerecht
Roasted Tomato Soup with Cheesy Garlic Bread
1 u 15 minVoor 4Nutri-Score C€€
C
1 u 15 min
1 u 15 minRoasted Tomato Soup with Cheesy Garlic Bread
wat je nodig hebt
Ingrediënten
tomatoes (cut into pieces)Groente en fruit1 kg
bell pepper (cut into pieces)Groente en fruit1 stuk
onion (cut into pieces)Groente en fruit1 stuk
garlic (whole head)Groente en fruit1 stuk
olive oilVoorraadkast30 ml
tomato pasteVoorraadkast15 g
heavy creamZuivel100 ml- fresh basil (leaves)Groente en fruit10 g
saltKruiden en specerijen5 g
black pepper (ground)Kruiden en specerijen2 g
oregano (dried)Kruiden en specerijen3 g
chili flakesKruiden en specerijen2 g
baguetteBakkerij1 stuk
butter (softened)Zuivel45 g
mozzarella (grated)Zuivel150 g- garlic (minced)Groente en fruit2 stukken
- fresh parsley (chopped)Groente en fruit10 g
per portie
Voedingswaarden
421kcal
- Koolhydraten
- 44 g
- Eiwitten
- 14 g
- Vetten
- 21 g
wat je gebruikt
Keukengerei
Bakplaat
Oven
Soeppan
Staafmixer
Mengkom
stap voor stap
Bereiding
- Stap 1
Roast the vegetables
- Cut the tomatoes, bell pepper and onion and arrange them on a baking tray with the head of garlic.
- Drizzle with olive oil and season with salt, black pepper and oregano.
- Roast at 180 °C with top and bottom heat and convection.
- Stap 2
Start the soup base
- Heat a little olive oil in a pot.
- Sauté the chili flakes and tomato paste.
- Stap 3
Blend the soup
- Peel the roasted tomatoes and add all the roasted vegetables to the pot.
- Blend until smooth.
- Add the cream, salt, black pepper and fresh basil, then blend again until creamy.
- Stap 4
Prepare the cheesy garlic bread
- Cut off the top of the baguette and remove some of the soft bread inside.
- Mix the softened butter with the mozzarella, minced garlic and chopped parsley.
- Fill the baguette with the cheese mixture.
- Stap 5
Bake the bread
- Bake until the cheese is melted and golden.
- Stap 6
Serve
- Serve the hot tomato soup with the cheesy garlic bread.
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