LunchMain Course

Creamy Tomato Soup with Grilled Cheese

Name: Creamy Tomato Soup with Grilled Cheese
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 racions
Cuisine: vegetarian_world
Ingredients: 900 g roma tomato halved; 1 u yellow onion roughly chopped; 1 u carrot roughly chopped; 4 gra garlic peeled; 2 cs olive oil; 4 tassa vegetable broth; 0,5 tassa heavy cream; 0,25 tassa fresh basil chopped; 1 ct salt; 0,5 ct black pepper freshly ground; 8 llesca sourdough bread; 200 g cheddar cheese sliced or shredded; 4 cs butter softened

This classic pairing features a rich, creamy tomato soup made from roasted tomatoes and aromatic vegetables. It's served alongside a perfectly golden grilled cheese sandwich, creating a comforting and satisfying meal.

Una recepta original de Forkin

Temps total: 1 h 5 min
Racions: 4
Dificultat: Mitjana
Per ració: 735 kcal

Informació sobre al·lèrgens: pot contenir gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

soup

900 groma tomato, halved
1 uyellow onion, roughly chopped
1 ucarrot, roughly chopped
4 gragarlic, peeled
2 csolive oil
4 tassavegetable broth
0,5 tassaheavy cream
0,25 tassafresh basil, chopped

seasoning

1 ctsalt
0,5 ctblack pepper, freshly ground

grilled cheese

8 llescasourdough bread
200 gcheddar cheese, sliced or shredded
4 csbutter, softened

Estris

large pot · baking sheet · parchment paper · skillet · cutting board · knife · immersion blender

Elaboració

Pas a pas

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Uns 5 min
2
Arrange the roma tomatoes, yellow onion, carrot, and garlic on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper.
Uns 3 min
Nota de cuina: Ensure vegetables are in a single layer for even roasting.
3
Roast the vegetables for 30-35 minutes, or until the tomatoes are softened and slightly caramelized.
Uns 35 min
Nota de cuina: The caramelization adds depth of flavor to the soup.
4
Carefully transfer the roasted vegetables to a large pot or Dutch oven.
Uns 2 min
5
Pour in the vegetable broth and bring the mixture to a simmer over medium heat.
Uns 5 min
6
Reduce the heat to low, cover, and let it gently simmer for 10 minutes to allow flavors to meld.
Uns 10 min
7
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth. Return to the pot.
Uns 5 min
Nota de cuina: If using a standard blender, work in small batches and vent the lid to release steam, covering with a kitchen towel.
8
Stir in the heavy cream and fresh basil. Taste and adjust seasoning as needed.
Uns 1 min
9
To make the grilled cheese, spread butter evenly on one side of each slice of sourdough bread.
Uns 2 min
10
Place four slices of bread, butter-side down, in a large skillet over medium heat.
11
Top each slice with cheddar cheese, then cover with the remaining bread slices, butter-side up.
Uns 1 min
12
Cook for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly.
Uns 10 min
Nota de cuina: Adjust heat if necessary to prevent burning. Low and slow is best for a perfectly melted interior.
13
Cut the grilled cheese sandwiches in half and serve immediately with the hot tomato soup.
Uns 1 min

Per ració

Nutrició

64%Puntuació

Calories: 734,9kcal
Proteïnes: 23,5g
Hidrats de carboni: 53,9g
Greixos: 48,8g
Fibra: 5,5g
Sucre: 13,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover tomato soup in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat soup gently on the stovetop or in the microwave until warm. Grilled cheese is best eaten fresh.