Baked Tomato Soup with Grilled Cheese Sandwich – A recipe for the best tomato soup with baked tomatoes and vegetables served with a grilled cheese sandwich.
Ingredients
Baked tomato soup
500 g cherry tomatoes
4 large tomatoes, halved
2 bell peppers, sliced
1 large onion, halved
2 whole garlic
A few sprigs of fresh thyme or oregano
50 ml olive oil
1 tsp. sugar
1 tsp. salt
Pepper
1 tin chopped tomatoes
300 ml boiling water with 1 vegetable stock cube
100 ml cream
Grilled cheese sandwich
4 slices of bread
Cheese of your choice. I used fresh and grated mozzarella
2 tbsp. butter
Extras
Crème fraiche
Fresh herbs
Approach
Baked tomato soup
Heat the oven to 210 C convection.
Put the cherry tomatoes, tomatoes, bell peppers, onions, garlic, and fresh herbs on a baking sheet lined with baking paper. Drizzle with olive oil and sprinkle with sugar, salt, and pepper. Bake for about 35 minutes.
Put the baked ingredients into a blender with all the good juices and oil. Squeeze the garlic out of its peel. Add the chopped tomatoes, boiling stock, and cream and blend until combined and creamy. Taste with salt, pepper, sugar, or lemon juice, as necessary.
Grilled cheese sandwich
Fry all the slices of bread in the butter in a pan on one side until crispy. Divide the cheese between 2 of the crispy sides. Fold them together into 2 sandwiches and fry them in butter on both sides until crispy. Use a lid, if necessary, so the cheese melts completely. Cut each sandwich in 2, so there are 4 half sandwiches.
Serve the baked tomato soup with crème fraiche, fresh herbs, and the grilled cheese sandwich. Enjoy!
