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 porties
Cuisine: vegetarian_world
Ingredients: 900 g roma tomato halved; 1 st yellow onion roughly chopped; 1 st carrot roughly chopped; 4 teentje garlic peeled; 2 el olive oil; 4 kopje vegetable broth; 0,5 kopje heavy cream; 0,25 kopje fresh basil chopped; 1 tl salt; 0,5 tl black pepper freshly ground; 8 plak sourdough bread; 200 g cheddar cheese sliced or shredded; 4 el 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.

Een origineel recept van Forkin

Totale tijd: 1 uur 5 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 735 kcal

Allergeneninformatie: kan gluten en melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

soup

900 groma tomato, halved
1 styellow onion, roughly chopped
1 stcarrot, roughly chopped
4 teentjegarlic, peeled
2 elolive oil
4 kopjevegetable broth
0,5 kopjeheavy cream
0,25 kopjefresh basil, chopped

seasoning

1 tlsalt
0,5 tlblack pepper, freshly ground

grilled cheese

8 plaksourdough bread
200 gcheddar cheese, sliced or shredded
4 elbutter, softened

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

64%Score

Calorieën: 734,9kcal
Eiwit: 23,5g
Koolhydraten: 53,9g
Vet: 48,8g
Vezels: 5,5g
Suiker: 13,7g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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