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Herb Grilled Cheese & Roasted Tomato Soup
1 h 10 minServes 2Nutri-Score C€€
C
1 h 10 min
1 h 10 minHerb Grilled Cheese & Roasted Tomato Soup
what you need
Ingredients
cherry tomatoesProduce300 g
garlic (whole heads)Produce2 pieces
onion (peeled, quartered)Produce1 piece- red bell pepper (seeded, cut into pieces)Produce1 piece
chilli flakesSpices5 g
waterBeverages120 ml
coconut milkPantry180 ml
parmigiano reggiano (grated)Dairy25 g
saltSpices3 g
black pepperSpices1 g
olive oilPantry45 ml- sourdough bread (slices)Bakery2 pieces
- gouda cheese (slices)Dairy2 pieces
mozzarella (shredded)Dairy30 g
butter (softened)Dairy20 g- fresh parsley (chopped)Produce2 g
per serving
Nutrition
556kcal
- Carbs
- 39 g
- Proteins
- 19 g
- Fat
- 36 g
what you’ll use
Tools
Baking dish
Blender
Saucepan
Frying pan
step by step
Method
- Step 1
Roast the vegetables
- Place the cherry tomatoes, garlic heads, onion and red bell pepper in a baking dish.
- Add salt, pepper, chilli flakes and olive oil, then mix to coat.
- Bake at 200 °C until the vegetables are softened.
- Step 2
Blend the soup base
- Transfer the roasted vegetables into a blender.
- Blend until smooth.
- Step 3
Cook the soup
- Pour the blended mixture into a medium saucepan.
- Place over medium-high heat, add the water and coconut milk, and mix.
- Cook for a few minutes, then add the parmigiano reggiano.
- Lower the heat and cook, stirring often, until the soup has thickened a bit.
- Step 4
Assemble the sandwich
- Spread the butter over the bread, only on the outer sides of the sandwich.
- Place the bread slices on a pan over medium heat and add the gouda and mozzarella.
- Step 5
Toast the sandwich
- Gently place one slice over the other.
- Toast until the bottom slice is golden brown, then flip and toast the other side.
- Step 6
Finish and serve
- Mix the olive oil with the parsley and spread it over the top of the sandwich.
- Serve warm with the tomato soup.
most cooked first