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Roasted Tomato Soup with Grilled Cheese
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Roasted Tomato Soup with Grilled Cheese

1 h 15 minServes 6Nutri-Score C€€
from @mariahhcooks18 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • round tomatoes (whole)Produce4 pieces
  • plum tomatoes (whole)Produce8 pieces
  • red bell pepper (seeded)Produce1 piece
  • orange bell pepper (seeded)Produce1 piece
  • yellow onion (large, peeled, quartered)Produce1 piece
  • garlic bulbs (top sliced off)Produce2 pieces
  • rosemary (fresh sprigs)Produce4 pieces
  • thyme (fresh sprigs)Produce4 pieces
  • fresh basil (leaves)Produce20 g
  • olive oil (generous drizzle)Pantry60 ml
  • salt (generous, plus more to taste)Spices6 g
  • black pepper (generous, plus more to taste)Spices3 g
  • complete seasoningSpices5 ml
  • dried oreganoSpices5 ml
  • Nature's seasoningSpices5 ml
  • sugarPantry2.5 ml
  • smoked paprikaSpices2.5 ml
  • Italian herb bouillon basePantry15 ml
  • low-sodium chicken brothPantry320 ml
  • heavy creamDairy240 ml
  • sourdough bread (slices)Bakery8 pieces
  • provolone cheese (sliced)Dairy120 g
  • shredded cheeseDairy120 g
  • butter (for cooking)Dairy40 g

per serving

Nutrition

386kcal

Carbs
29 g
Proteins
13 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Blender
  • Stockpot
  • Frying pan

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 400°F (200°C).
    Step 1

  2. Prepare the roasted vegetables

    • Add the tomatoes, red bell pepper, orange bell pepper, onion, garlic bulbs, rosemary and thyme to a baking sheet.
    • Drizzle generously with olive oil and season generously with salt and pepper.
    Step 2

  3. Roast the vegetables

    • Roast until the vegetables are tender and nicely roasted.
    Step 3

  4. Blend the soup base

    • Transfer the roasted vegetables and the fresh basil to a blender.
    • Blend until completely smooth.
    Step 4

  5. Season the soup

    • Pour the blended mixture into a large pot.
    • Add the complete seasoning, dried oregano, Nature's seasoning, sugar, smoked paprika, salt, pepper and Italian herb bouillon base.
    Step 5

  6. Simmer the soup

    • Stir in the chicken broth and heavy cream.
    • Bring to a gentle simmer and cook until heated through and creamy.
    Step 6

  7. Assemble the grilled cheese

    • Layer the provolone and shredded cheese between two slices of sourdough bread.
    • Butter the outside of the bread.
    Step 7

  8. Cook the grilled cheese

    • Cook in a skillet over medium-low heat until golden brown and crispy on both sides and the cheese is melted.
    Step 8
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