Danie główne
Roasted Tomato Soup with Sourdough Grilled Cheese
1 godz. 15 minPorcje: 6Nutri-Score C€€
C
1 godz. 15 min
1 godz. 15 minRoasted Tomato Soup with Sourdough Grilled Cheese
czego potrzebujesz
Składniki
tomatoes on the vine (left whole)Warzywa i owoce5 kawałki- cherry tomatoes (left whole)Warzywa i owoce280 g
- red bell pepper (seeded, cut in chunks)Warzywa i owoce1 kawałek
- sweet onion (peeled, quartered)Warzywa i owoce1 kawałek
garlic (cloves, peeled)Warzywa i owoce6 kawałki
Italian tomato paste (canned)Spiżarnia170 g
garlic & herb Boursin cheese (at room temperature)Nabiał150 g- chicken brothSpiżarnia600 ml
- heavy whipping creamNabiał240 ml
olive oil (for drizzling)Spiżarnia30 ml
saltPrzyprawy5 g
black pepper (ground)Przyprawy2 g
garlic saltPrzyprawy5 g- Italian seasoningPrzyprawy4 g
garlic powderPrzyprawy3 g- sourdough bread (slices)Piekarnia8 kawałki
- cheddar cheese (sliced or grated)Nabiał160 g
butter (softened, for the bread)Nabiał40 g
na porcję
Wartości odżywcze
335kcal
- Węglowodany
- 29 g
- Białko
- 10 g
- Tłuszcz
- 20 g
czego użyjesz
Przybory
Blacha do pieczenia
Blender kielichowy
Garnek
Patelnia
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 4
Simmer and serve
- Simmer on low heat.
- Serve with sourdough grilled cheese.
- Krok 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.