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 portioner
Cuisine: vegetarian_world
Ingredients: 900 g roma tomato halved; 1 stk. yellow onion roughly chopped; 1 stk. carrot roughly chopped; 4 fed garlic peeled; 2 spsk. olive oil; 4 kop vegetable broth; 0,5 kop heavy cream; 0,25 kop fresh basil chopped; 1 tsk. salt; 0,5 tsk. black pepper freshly ground; 8 skive sourdough bread; 200 g cheddar cheese sliced or shredded; 4 spsk. 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.

En original opskrift af Forkin

Tid i alt: 1 t. 5 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 735 kcal

Allergenoplysninger: kan indeholde gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

soup

900 groma tomato, halved
1 stk.yellow onion, roughly chopped
1 stk.carrot, roughly chopped
4 fedgarlic, peeled
2 spsk.olive oil
4 kopvegetable broth
0,5 kopheavy cream
0,25 kopfresh basil, chopped

seasoning

1 tsk.salt
0,5 tsk.black pepper, freshly ground

grilled cheese

8 skivesourdough bread
200 gcheddar cheese, sliced or shredded
4 spsk.butter, softened

Udstyr

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

Fremgangsmåde

Trin for trin

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Ca. 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 35 min.
Kokkens note: The caramelization adds depth of flavor to the soup.
4
Carefully transfer the roasted vegetables to a large pot or Dutch oven.
Ca. 2 min.
5
Pour in the vegetable broth and bring the mixture to a simmer over medium heat.
Ca. 5 min.
6
Reduce the heat to low, cover, and let it gently simmer for 10 minutes to allow flavors to meld.
Ca. 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 1 min.
9
To make the grilled cheese, spread butter evenly on one side of each slice of sourdough bread.
Ca. 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.
Ca. 1 min.
12
Cook for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly.
Ca. 10 min.
Kokkens note: 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.
Ca. 1 min.

Pr. portion

Næringsindhold

64%Score

Kalorier: 734,9kcal
Protein: 23,5g
Kulhydrat: 53,9g
Fedt: 48,8g
Kostfibre: 5,5g
Sukker: 13,7g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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