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 porcje
Cuisine: vegetarian_world
Ingredients: 900 g roma tomato halved; 1 szt. yellow onion roughly chopped; 1 szt. carrot roughly chopped; 4 ząbek garlic peeled; 2 łyżka olive oil; 4 szklanka vegetable broth; 0,5 szklanka heavy cream; 0,25 szklanka fresh basil chopped; 1 łyżeczka salt; 0,5 łyżeczka black pepper freshly ground; 8 plaster sourdough bread; 200 g cheddar cheese sliced or shredded; 4 łyżka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 5 min
Porcje: 4
Trudność: Średni
Na porcję: 735 kcal

Informacja o alergenach: może zawierać gluten i mleko. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

soup

900 groma tomato, halved
1 szt.yellow onion, roughly chopped
1 szt.carrot, roughly chopped
4 ząbekgarlic, peeled
2 łyżkaolive oil
4 szklankavegetable broth
0,5 szklankaheavy cream
0,25 szklankafresh basil, chopped

seasoning

1 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground

grilled cheese

8 plastersourdough bread
200 gcheddar cheese, sliced or shredded
4 łyżkabutter, softened

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

64%Ocena

Kalorie: 734,9kcal
Białko: 23,5g
Węglowodany: 53,9g
Tłuszcz: 48,8g
Błonnik: 5,5g
Cukry: 13,7g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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