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Roasted Tomato Soup with Grilled Cheese
1 h 5 minServes 4Nutri-Score C€€
C
1 h 5 min
1 h 5 minRoasted Tomato Soup with Grilled Cheese
what you need
Ingredients
Roma tomatoes (quartered)Produce6 pieces
red onion (peeled and quartered)Produce1 piece
garlic (whole head, roasted)Produce1 piece
olive oil (for drizzling)Pantry30 ml
saltSpices5 g
black pepper (ground)Spices2 g
bone brothPantry500 ml
heavy creamDairy60 ml
Parmesan (grated)Dairy20 g
sandwich bread (slices)Bakery8 pieces- mayonnaisePantry40 g
butter (for the pan)Dairy20 g
cheddar (sliced)Dairy80 g- pepper Jack cheese (sliced)Dairy80 g
- Colby Jack cheese (sliced)Dairy80 g
- Monterey Jack cheese (sliced)Dairy80 g
sliced turkey (deli slices)Meat120 g
per serving
Nutrition
528kcal
- Carbs
- 33 g
- Proteins
- 26 g
- Fat
- 33 g
what you’ll use
Tools
Oven
Baking tray
Blender
Stockpot
Frying pan
Mixing bowl
step by step
Method
- Step 1
Roast the vegetables
- Preheat the oven to 200 °C.
- Quarter the tomatoes and the red onion and place them on a baking tray with the whole head of garlic.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 40 minutes.
- Step 2
Heat the broth
- Bring the bone broth to a boil in a pot.
- Step 3
Blend the vegetables
- Transfer the roasted tomatoes and onion to a blender.
- Squeeze in the roasted garlic.
- Blend until smooth.
- Step 4
Simmer the soup
- Pour the blended mixture into the pot with the broth.
- Bring to a boil, then lower to a simmer.
- Stir in the heavy cream and grated Parmesan.
- Step 5
Assemble the grilled cheese
- Spread mayonnaise on both sides of the bread slices.
- Layer the cheddar, Colby Jack, Monterey Jack and pepper Jack with the turkey in the middle.
- Step 6
Cook the sandwiches
- Butter the frying pan and cook the sandwiches with the lid on for a few minutes per side, until golden and melted.
- Step 7
Serve
- Ladle the soup into bowls and serve with the grilled cheese.