Roasted Tomato Soup with Grilled Cheese Croutons
Velvety oven-roasted tomato soup with crispy cheese croutons.
- 35 min
- 571 kcal / serving
- easy
- vegetarian
- Protein
- 13.7 g
- Fat
- 42.5 g
- Carbs
- 32.2 g
Contains: milk, celery, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 600 g ripe tomatoes
- 1 onion
- 3 cloves garlic
- 2 tbsp olive oil
- 200 ml vegetable broth
- 100 ml cream
- 2 slices toast bread
- 50 g cheddar
- 1 tbsp butter
- 1 tsp sugar
- Salt
- Pepper
Method
- Preheat oven to 200°C. Halve tomatoes, quarter onion and place garlic unpeeled on a baking tray.
- Drizzle with olive oil, season with salt and roast for 20 minutes until tomatoes are soft and lightly charred.
- Squeeze garlic from skins. Transfer everything to a pot with vegetable broth and blend until smooth.
- Stir in cream and sugar, simmer for 5 minutes over low heat. Season with salt and pepper.
- For the croutons, top toast bread with cheddar, fry in a pan with 1 tbsp butter until golden on both sides and cut into cubes.
- Ladle soup into bowls and top with grilled cheese croutons.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free