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Grilled Cheese with Roasted Tomato Soup
50 minServes 4Nutri-Score C€€
C
50 min
50 minGrilled Cheese with Roasted Tomato Soup
what you need
Ingredients
field tomatoes (whole)Produce7 pieces- red bell peppers (seeded, halved)Produce2 pieces
white onion (peeled, quartered)Produce1 piece
garlic (whole head, top sliced off)Produce1 piece
olive oil (for drizzling)Pantry37 ml
chili flakes (or to taste)Spices2 g
salt (to season)Spices5 g
black pepper (freshly cracked)Spices2 g
cream (to taste)Dairy90 ml- fresh basil (leaves, to finish)Produce10 g
sourdough bread (sliced)Bakery8 pieces
white cheddar (medium, grated)Dairy200 g
butter (softened, generous)Dairy60 g
per serving
Nutrition
488kcal
- Carbs
- 48 g
- Proteins
- 16 g
- Fat
- 26 g
what you’ll use
Tools
Oven
Baking tray
Blender
Frying pan
step by step
Method
- Step 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.
- Step 2
Roast the vegetables
- Roast until soft and nicely caramelized.
- Step 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.
- Step 4
Finish the soup
- Serve with fresh basil, extra chili flakes and an optional drizzle of cream.
- Step 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.
- Step 6
Serve
- Slice the grilled cheese and serve hot with the soup.