Tomato soup with fried tomatoes and hot sandwiches

Votes: 1

How to Make - Roasted Tomato Soup with Hot Sandwiches

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 609, total fat 43 G., saturated fats 22 G., proteins 21 G., carbohydrates 39 G., fiber 6 G., cholesterol 107 mg, sodium 1162 mg, sugar 18 G.

This creamy soup is made with grilled tomatoes, which impart a bright, summery flavor with smoky notes. Blend the soup in a blender until it's smooth and velvety, and serve with crisp, hot cheese sandwiches. Havarti cheese is a perfect choice for this soup, as it melts beautifully, but you can use any cheese you prefer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.3 kg plum tomatoes, halved lengthwise
1 medium onion, sliced into 0.5 cm thick circles.
1 tbsp unsalted butter + 2 tbsp melted butter
2 cloves garlic, crushed
1 tsp fresh thyme leaves, chopped
6 large fresh basil leaves
1/3 cup heavy cream
Sugar, for sprinkling (optional)
4 slices crusty country bread (1cm thick)
8 slices havarti cheese

Ingredient Substitution Suggestions

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Recipes with similar ingredients: plum tomatoes, cream, basil, thyme, Havarti cheese, ciabatta bread

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. Lightly coat the grill grate with vegetable oil.
Drizzle the halved tomatoes with olive oil and season with salt and black pepper. Place them cut-side down on the grill and grill until darkened, about 8 minutes. Carefully flip and grill the other side until the skin is charred, about 2 minutes. Drizzle a little olive oil onto a sheet of foil.

Arrange the onion slices in a single layer on foil. Drizzle with more olive oil and season with salt and pepper. Place the foil on the grill grate. Grill until the onions are darkened on both sides, about 5 minutes per side. Reduce the grill heat to medium to toast the sandwiches.
In a large saucepan or Dutch oven, heat 1 tablespoon of butter over medium heat. Add the grilled onion and cook until soft and translucent, about 3 minutes. Add the garlic and thyme; stir for about 1 minute. Add the tomatoes and any juices, and mash with a wooden spoon to break up the tomatoes slightly. Add 2 cups of water, 2 teaspoons of salt, and a pinch of black pepper.
Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes. Remove the soup from the heat and stir in the basil leaves. Blend the soup thoroughly in a blender or with an immersion blender. When ready to serve, return the soup to a simmer and add the heavy cream. Taste and adjust the seasoning. If the tomatoes are too tart, add a little sugar to taste.
Meanwhile, grill some hot cheese sandwiches..

Brush both sides of each slice of bread with melted butter. Place the slices on the grill; grill until well-charred on the bottom, 3-5 minutes. Flip the bread over and top with 2 slices of cheese. Cover and grill until the cheese is melted and toasted on the other side, 2-3 minutes. Grind a little pepper on each slice of cheese. Serve immediately with soup.

When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Leave the lid slightly ajar, draping a kitchen towel over it to prevent splashes. Blend until smooth.