Danie główne
Grilled Cheese and Tomato Soup
45 minPorcje: 4Nutri-Score C€€
C
45 min
45 minGrilled Cheese and Tomato Soup
czego potrzebujesz
Składniki
olive oilSpiżarnia30 ml
onion (finely chopped)Warzywa i owoce1 kawałek
garlic (minced)Warzywa i owoce3 kawałki
canned tomatoesSpiżarnia800 g- vegetable stockSpiżarnia500 ml
sugarSpiżarnia5 g
dried oreganoPrzyprawy2 g
heavy creamNabiał100 ml
saltPrzyprawy5 g
black pepper (ground)Przyprawy2 g- sourdough bread (sliced)Piekarnia8 kawałki
butter (softened)Nabiał60 g- cheddar cheese (grated)Nabiał200 g
mozzarella (grated)Nabiał150 g
na porcję
Wartości odżywcze
534kcal
- Węglowodany
- 48 g
- Białko
- 20 g
- Tłuszcz
- 30 g
czego użyjesz
Przybory
Garnek
Blender ręczny
Patelnia
Łopatka kuchenna
krok po kroku
Przygotowanie
- Krok 1
Sweat the onion and garlic
- Heat the olive oil in a stockpot over medium heat.
- Add the onion and cook until soft and translucent.
- Stir in the garlic and cook until fragrant.
- Krok 2
Simmer the tomato soup
- Add the canned tomatoes, vegetable stock, sugar and dried oregano.
- Season with salt and pepper and bring to a simmer.
- Cook until the tomatoes have broken down and the soup has thickened slightly.
- Krok 3
Blend and finish the soup
- Blend the soup until smooth with an immersion blender.
- Stir in the heavy cream and adjust the seasoning.
- Keep warm over low heat.
- Krok 4
Build the grilled cheese
- Butter one side of each bread slice.
- Fill the slices with the cheddar and mozzarella, buttered sides facing out.
- Krok 5
Toast the sandwiches
- Cook the sandwiches in a frying pan over medium-low heat, pressing lightly.
- Flip once the underside is golden and the cheese starts to melt.
- Cook until both sides are crisp and the cheese is fully melted.
- Krok 6
Serve
- Cut the grilled cheese into halves.
- Ladle the hot tomato soup into bowls and serve alongside for the cheese pull.