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Roasted Tomato Soup with Grilled Cheese
1 h 15 minServes 4Nutri-Score C€€
C
1 h 15 min
1 h 15 minRoasted Tomato Soup with Grilled Cheese
what you need
Ingredients
roma tomatoes (halved)Produce900 g
onion (quartered)Produce1 piece
garlic (bulbs, top sliced off)Produce2 pieces
red bell pepper (seeded, halved)Produce1 piece
olive oilPantry45 ml
saltSpices5 g
black pepper (ground)Spices2 g
paprikaSpices3 g
basil (dried)Spices3 g
chicken brothPantry480 ml- fresh basil (leaves, for garnish)Produce10 g
tomato pastePantry30 g
parmesan (grated)Dairy40 g
heavy creamDairy120 ml
oregano (dried)Spices3 g- chicken bouillonPantry5 g
- sourdough bread (slices)Bakery8 pieces
- gouda (sliced)Dairy160 g
butterDairy20 g
per serving
Nutrition
460kcal
- Carbs
- 44 g
- Proteins
- 20 g
- Fat
- 23 g
what you’ll use
Tools
Oven
Baking tray
Stockpot
Immersion blender
Frying pan
step by step
Method
- Step 1
Roast the vegetables
- Heat the oven and arrange the tomatoes, onion, garlic bulbs and bell pepper on a baking tray.
- Drizzle with olive oil and season with salt, black pepper, paprika and dried basil.
- Roast until the vegetables are soft and lightly charred.
- Step 2
Build the soup base
- Squeeze the roasted garlic out of the bulbs and add everything to a stockpot.
- Stir in the tomato paste, chicken broth, chicken bouillon and oregano.
- Simmer to let the flavors come together.
- Step 3
Blend and finish
- Blend the soup until smooth with an immersion blender.
- Stir in the heavy cream and parmesan, then adjust the seasoning.
- Keep warm over low heat.
- Step 4
Make the grilled cheese
- Butter the sourdough slices and fill with gouda.
- Toast in a frying pan until golden and the cheese is melted.
- Step 5
Serve
- Ladle the soup into bowls and top with fresh basil.
- Serve with the grilled cheese on the side.
most cooked first