Tomato Soup with Grilled Cheese

• servings: Ingredients (for 4 servi
• total time: 47 minutes

Ingredients

Tomatoes – 800 g, quartered

Sweet bell peppers – 2, quartered

Onion – 1, quartered

Garlic – 1 pc

Sun-dried tomatoes – 4–5, chopped

Olive oil – 3–4 tbsp

Vegetable or chicken broth – 700 ml

Bread slices – 8 pcs

Butter – for spreading on bread

Cheese slices – to taste

Cream – 10 ml for garnish

Fresh basil – for garnish

Salt and pepper – to taste

Directions

Preheat the oven to 200 °C (about 400 °F). Cut all vegetables: tomatoes, bell peppers and onion into quarters. Drizzle all vegetables with olive oil. Wrap the garlic cloves in foil.

Place the vegetables and wrapped garlic on a baking tray and roast until soft, about 30–40 minutes.

Transfer the roasted vegetables to a pot. Squeeze in the roasted garlic and add the sun-dried tomatoes.

Pour in the broth and blend everything until smooth.

Simmer the soup over low heat for 10–15 minutes. Season with salt and pepper to taste.

While the soup is cooking, slice the bread and butter both sides. On the sides without butter, place the cheese and fry the toasts on both sides over medium heat, covering the pan so the cheese melts.

Ladle the soup into bowls, drizzle with a thin stream of cream, and add pieces of sun-dried tomatoes and fresh basil.

Serve the soup with the hot cheese toasts.

Enjoyy!