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Roasted Tomato Soup with Grilled Cheese
1 hServes 4Nutri-Score C€€
C
1 h
1 hRoasted Tomato Soup with Grilled Cheese
what you need
Ingredients
tomatoes (halved)Produce1 kg
onion (quartered)Produce1 piece
garlic (cloves, unpeeled)Produce4 pieces
olive oilPantry45 ml
vegetable stockPantry500 ml
saltSpices5 g
black pepper (ground)Spices2 g
butter (softened)Dairy40 g
bread (slices)Bakery8 pieces
cheddar (grated)Dairy200 g
per serving
Nutrition
413kcal
- Carbs
- 44 g
- Proteins
- 16 g
- Fat
- 20 g
what you’ll use
Tools
Oven
Baking tray
Stockpot
Immersion blender
Frying pan
step by step
Method
- Step 1
Roast the vegetables
- Preheat the oven to 200 °C.
- Spread the tomatoes, onion and garlic cloves on a baking tray, drizzle with olive oil and season with salt and pepper.
- Roast until the tomatoes are soft and lightly charred.
- Step 2
Simmer the soup
- Transfer the roasted vegetables to a stockpot and squeeze the garlic out of the skins.
- Pour in the vegetable stock and bring to a simmer.
- Simmer gently to let the flavours come together.
- Step 3
Blend the soup
- Blend the soup until smooth with an immersion blender.
- Taste and adjust the seasoning.
- Step 4
Make the grilled cheese
- Butter the bread slices on one side.
- Fill with grated cheddar and cook in a frying pan over medium heat until golden and the cheese is melted.
- Step 5
Serve
- Ladle the hot soup into bowls and serve with the grilled cheese on the side.