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Roasted Tomato & Red Pepper Soup with Grilled Cheese
55 minServes 4Nutri-Score B€€
B
55 min
55 minRoasted Tomato & Red Pepper Soup with Grilled Cheese
what you need
Ingredients
tomatoes (halved)Produce6 pieces
red bell peppers (seeded and quartered)Produce3 pieces
red onions (peeled and quartered)Produce2 pieces
garlic bulbs (top sliced off)Produce2 pieces
fresh thyme (sprigs)Produce5 pieces
turmeric (ground)Spices15 ml
curry powderSpices15 ml
paprikaSpices15 ml
saltSpices5 g
black pepper (ground)Spices2 g
olive oilPantry45 ml
heavy creamDairy100 ml
vegetable brothPantry200 ml
parsley (chopped)Produce10 g- country bread (slices, sourdough works well)Bakery2 pieces
cheddar (grated or sliced)Dairy25 g- emmental (grated or sliced)Dairy25 g
butter (softened)Dairy5 g
per serving
Nutrition
292kcal
- Carbs
- 30 g
- Proteins
- 9 g
- Fat
- 16 g
what you’ll use
Tools
Oven
Baking tray
Blender
Stockpot
Frying pan
step by step
Method
- Step 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.
- Step 2
Roast the vegetables
- Roast at 190 °C (375 °F) until the vegetables are soft and lightly caramelized.
- Step 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.
- Step 4
Finish the soup
- Stir in the heavy cream and warm through gently.
- Taste and adjust the seasoning, then sprinkle with chopped parsley.
- Step 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.
- Step 6
Serve
- Ladle the soup into bowls and serve with the grilled cheese for dipping.