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

1 h 5 minServes 4Nutri-Score C€€
from @malloryhudsonxo7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • Roma tomatoes (halved)Produce6 pieces
  • cherry tomatoes (whole)Produce150 g
  • yellow onion (sliced)Produce1 piece
  • garlic head (halved crosswise)Produce1 piece
  • olive oilPantry60 ml
  • saltSpices5 g
  • black pepperSpices2 g
  • fresh basil leavesProduce5 pieces
  • chicken brothPantry240 ml
  • heavy creamDairy60 ml
  • balsamic vinegarPantry5 ml
  • red pepper flakesSpices1 g
  • sourdough bread (sliced)Bakery8 pieces
  • cheddar cheese (sliced or grated)Dairy200 g
  • butter (softened)Dairy40 g

per serving

Nutrition

428kcal

Carbs
33 g
Proteins
16 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Blender
  • Saucepan
  • Frying pan

step by step

Method

  1. Roast the vegetables

    • Preheat the oven to 200 °C.
    • Arrange the halved Roma tomatoes, cherry tomatoes, sliced onion and halved garlic head on a baking tray.
    • Drizzle with olive oil and season with salt and pepper, then roast until softened and caramelized.
    Step 1

  2. Blend the soup

    • Squeeze the roasted garlic out of its cloves and add to a blender with the roasted tomatoes and onion.
    • Add the basil leaves and chicken broth.
    • Blend until completely smooth.
    Step 2

  3. Simmer and finish

    • Pour the blended mixture into a saucepan and bring to a simmer.
    • Stir in the heavy cream and balsamic vinegar.
    • Season with extra salt, pepper and red pepper flakes to taste.
    Step 3

  4. Make the grilled cheese

    • Butter the outsides of the sourdough slices and fill with cheddar cheese.
    • Toast in a frying pan over medium heat until golden and the cheese is melted, flipping once.
    Step 4

  5. Serve

    • Ladle the hot tomato soup into bowls and serve with the grilled cheese sandwiches.
    Step 5
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