Hoofdgerecht
Roasted Tomato Soup with Sourdough Grilled Cheese
1 u 15 minVoor 6Nutri-Score C€€
C
1 u 15 min
1 u 15 minRoasted Tomato Soup with Sourdough Grilled Cheese
wat je nodig hebt
Ingrediënten
tomatoes on the vine (left whole)Groente en fruit5 stukken- cherry tomatoes (left whole)Groente en fruit280 g
- red bell pepper (seeded, cut in chunks)Groente en fruit1 stuk
- sweet onion (peeled, quartered)Groente en fruit1 stuk
garlic (cloves, peeled)Groente en fruit6 stukken
Italian tomato paste (canned)Voorraadkast170 g
garlic & herb Boursin cheese (at room temperature)Zuivel150 g- chicken brothVoorraadkast600 ml
- heavy whipping creamZuivel240 ml
olive oil (for drizzling)Voorraadkast30 ml
saltKruiden en specerijen5 g
black pepper (ground)Kruiden en specerijen2 g
garlic saltKruiden en specerijen5 g- Italian seasoningKruiden en specerijen4 g
garlic powderKruiden en specerijen3 g- sourdough bread (slices)Bakkerij8 stukken
- cheddar cheese (sliced or grated)Zuivel160 g
butter (softened, for the bread)Zuivel40 g
per portie
Voedingswaarden
335kcal
- Koolhydraten
- 29 g
- Eiwitten
- 10 g
- Vetten
- 20 g
wat je gebruikt
Keukengerei
Bakplaat
Blender
Soeppan
Koekenpan
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Simmer and serve
- Simmer on low heat.
- Serve with sourdough grilled cheese.
- Stap 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.