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Roasted Tomato Soup with Sourdough Grilled Cheese
1 h 15 minServes 6Nutri-Score C€€
C
1 h 15 min
1 h 15 minRoasted Tomato Soup with Sourdough Grilled Cheese
what you need
Ingredients
tomatoes on the vine (left whole)Produce5 pieces- cherry tomatoes (left whole)Produce280 g
- red bell pepper (seeded, cut in chunks)Produce1 piece
- sweet onion (peeled, quartered)Produce1 piece
garlic (cloves, peeled)Produce6 pieces
Italian tomato paste (canned)Pantry170 g
garlic & herb Boursin cheese (at room temperature)Dairy150 g- chicken brothPantry600 ml
- heavy whipping creamDairy240 ml
olive oil (for drizzling)Pantry30 ml
saltSpices5 g
black pepper (ground)Spices2 g
garlic saltSpices5 g- Italian seasoningSpices4 g
garlic powderSpices3 g- sourdough bread (slices)Bakery8 pieces
- cheddar cheese (sliced or grated)Dairy160 g
butter (softened, for the bread)Dairy40 g
per serving
Nutrition
335kcal
- Carbs
- 29 g
- Proteins
- 10 g
- Fat
- 20 g
what you’ll use
Tools
Baking tray
Blender
Stockpot
Frying pan
step by step
Method
- Step 1
Roast the vegetables
- Add the tomatoes, cherry tomatoes, red bell pepper, onion and garlic cloves to a baking tray.
- Drizzle with olive oil and season with garlic salt.
- Bake at 200 °C, broiling the last 5 minutes.
- Step 2
Blend the soup base
- Blend the roasted vegetables with the tomato paste and the seasonings until smooth.
- Pour the mixture into a pot over medium heat.
- Step 3
Add the cheese and liquids
- Add the Boursin cheese to the pot and mix until combined.
- Mix in the chicken broth, adjusting the amount for the desired consistency.
- Mix in the heavy whipping cream.
- Step 4
Simmer and serve
- Simmer on low heat.
- Serve with sourdough grilled cheese.
- Step 5
Make the grilled cheese
- Butter the sourdough slices and fill with cheddar cheese.
- Toast in a frying pan until golden and the cheese is melted.