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Roasted Tomato Soup with Cheesy Garlic Bread
1 h 15 minServes 4Nutri-Score C€€
C
1 h 15 min
1 h 15 minRoasted Tomato Soup with Cheesy Garlic Bread
what you need
Ingredients
tomatoes (cut into pieces)Produce1 kg
bell pepper (cut into pieces)Produce1 piece
onion (cut into pieces)Produce1 piece
garlic (whole head)Produce1 piece
olive oilPantry30 ml
tomato pastePantry15 g
heavy creamDairy100 ml- fresh basil (leaves)Produce10 g
saltSpices5 g
black pepper (ground)Spices2 g
oregano (dried)Spices3 g
chili flakesSpices2 g
baguetteBakery1 piece
butter (softened)Dairy45 g
mozzarella (grated)Dairy150 g- garlic (minced)Produce2 pieces
- fresh parsley (chopped)Produce10 g
per serving
Nutrition
421kcal
- Carbs
- 44 g
- Proteins
- 14 g
- Fat
- 21 g
what you’ll use
Tools
Baking tray
Oven
Stockpot
Immersion blender
Mixing bowl
step by step
Method
- Step 1
Roast the vegetables
- Cut the tomatoes, bell pepper and onion and arrange them on a baking tray with the head of garlic.
- Drizzle with olive oil and season with salt, black pepper and oregano.
- Roast at 180 °C with top and bottom heat and convection.
- Step 2
Start the soup base
- Heat a little olive oil in a pot.
- Sauté the chili flakes and tomato paste.
- Step 3
Blend the soup
- Peel the roasted tomatoes and add all the roasted vegetables to the pot.
- Blend until smooth.
- Add the cream, salt, black pepper and fresh basil, then blend again until creamy.
- Step 4
Prepare the cheesy garlic bread
- Cut off the top of the baguette and remove some of the soft bread inside.
- Mix the softened butter with the mozzarella, minced garlic and chopped parsley.
- Fill the baguette with the cheese mixture.
- Step 5
Bake the bread
- Bake until the cheese is melted and golden.
- Step 6
Serve
- Serve the hot tomato soup with the cheesy garlic bread.
most cooked first