Skip to content
Menu
Roasted Tomato & Red Pepper Soup with Grilled Cheese
Danie główne

Roasted Tomato & Red Pepper Soup with Grilled Cheese

55 minPorcje: 4Nutri-Score B€€
od @celesteiscooking7 importówugotowano 0 razy
Dostosuj przepis

czego potrzebujesz

Składniki

4 osoby
  • tomatoes (halved)Warzywa i owoce6 kawałki
  • red bell peppers (seeded and quartered)Warzywa i owoce3 kawałki
  • red onions (peeled and quartered)Warzywa i owoce2 kawałki
  • garlic bulbs (top sliced off)Warzywa i owoce2 kawałki
  • fresh thyme (sprigs)Warzywa i owoce5 kawałki
  • turmeric (ground)Przyprawy15 ml
  • curry powderPrzyprawy15 ml
  • paprikaPrzyprawy15 ml
  • saltPrzyprawy5 g
  • black pepper (ground)Przyprawy2 g
  • olive oilSpiżarnia45 ml
  • heavy creamNabiał100 ml
  • vegetable brothSpiżarnia200 ml
  • parsley (chopped)Warzywa i owoce10 g
  • country bread (slices, sourdough works well)Piekarnia2 kawałki
  • cheddar (grated or sliced)Nabiał25 g
  • emmental (grated or sliced)Nabiał25 g
  • butter (softened)Nabiał5 g

na porcję

Wartości odżywcze

292kcal

Węglowodany
30 g
Białko
9 g
Tłuszcz
16 g
Dostosuj przybory

czego użyjesz

Przybory

  • Piekarnik
  • Blacha do pieczenia
  • Blender kielichowy
  • Garnek
  • Patelnia

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Roast the vegetables

    • Roast at 190 °C (375 °F) until the vegetables are soft and lightly caramelized.
    Krok 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.
    Krok 3

  4. Finish the soup

    • Stir in the heavy cream and warm through gently.
    • Taste and adjust the seasoning, then sprinkle with chopped parsley.
    Krok 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.
    Krok 5

  6. Serve

    • Ladle the soup into bowls and serve with the grilled cheese for dipping.
    Krok 6
Pobierz Mezze