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Grilled Cheese with Roasted Tomato Soup
50 minPorcje: 4Nutri-Score C€€
C
50 min
50 minGrilled Cheese with Roasted Tomato Soup
przepis od
dwightsmith
@chefdwightsmith
5 przepisów
5 importów
ugotowano 0 razy
czego potrzebujesz
Składniki
field tomatoes (whole)Warzywa i owoce7 kawałki- red bell peppers (seeded, halved)Warzywa i owoce2 kawałki
white onion (peeled, quartered)Warzywa i owoce1 kawałek
garlic (whole head, top sliced off)Warzywa i owoce1 kawałek
olive oil (for drizzling)Spiżarnia37 ml
chili flakes (or to taste)Przyprawy2 g
salt (to season)Przyprawy5 g
black pepper (freshly cracked)Przyprawy2 g
cream (to taste)Nabiał90 ml- fresh basil (leaves, to finish)Warzywa i owoce10 g
sourdough bread (sliced)Piekarnia8 kawałki
white cheddar (medium, grated)Nabiał200 g
butter (softened, generous)Nabiał60 g
na porcję
Wartości odżywcze
488kcal
- Węglowodany
- 48 g
- Białko
- 16 g
- Tłuszcz
- 26 g
czego użyjesz
Przybory
Piekarnik
Blacha do pieczenia
Blender kielichowy
Patelnia
krok po kroku
Przygotowanie
- Krok 1
Preheat the oven and prepare the vegetables
- Preheat the oven to 220 °C.
- Place the tomatoes, red bell peppers, onion and garlic on a baking tray.
- Drizzle with olive oil and season with salt, pepper and chili flakes.
- Krok 2
Roast the vegetables
- Roast until soft and nicely caramelized.
- Krok 3
Blend the soup
- Transfer the roasted vegetables to a blender, squeezing the garlic from its skins.
- Blend until very smooth, working in batches if needed.
- Add the cream, adjust the seasoning and blend again.
- Krok 4
Finish the soup
- Serve with fresh basil, extra chili flakes and an optional drizzle of cream.
- Krok 5
Make the grilled cheese
- Butter the outside of the bread slices and add the grated cheddar between them.
- Cook in a pan over low–medium heat until golden brown and fully melted inside.
- Krok 6
Serve
- Slice the grilled cheese and serve hot with the soup.