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Рецепт Creamy Roasted Tomato Soup With Fontina Mushroom Sandwiches

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Порций: 4

Ингредиенты

Cost per serving $4.86 view details
  • 10 x plum tomatoes halved lengthwise, seeds removed
  • 1/4 c. extra virgin olive oil divided
  • 6 x garlic cloves coarsely minced Salt to taste Freshly-grnd black pepper to taste
  • 1 x Spanish onion diced
  • 1 x carrot diced
  • 3 c. vegetable stock
  • 1 Tbsp. finely-minced fresh thyme
  • 1 1/2 c. heavy cream
  • 2 Tbsp. extra virgin olive oil
  • 1/2 lb cremini mushrooms thinly sliced Salt to taste Freshly-grnd black pepper to taste
  • 1 Tbsp. minced fresh sage
  • 8 slc country-style bread
  • 8 Tbsp. unsalted butter softened
  • 1/2 lb fontina grated

Инструкции

  1. Preheat oven to 325 degrees. Place tomatoes in a large baking dish and drizzle with 2 Tbsp. of the extra virgin olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 min, or possibly till the tomatoes are soft.
  2. Heat the remaining extra virgin olive oil in a medium stock pot over medium heat. Add in the onions and carrots and cook till the onions are soft, about 5 min. Add in the roasted tomatoes, garlic, and the juices which have accumulated. Add in the stock and fresh thyme and cook for 20 min.
  3. Place the cream in a small saucepan over medium high heat and cook till reduced by half.
  4. Transfer the mix to a blender and blend till smooth, strain into a clean saucepan over low heat, add in the reduced cream, and cook for 5 min.
  5. For the Grilled Fontina-Mushroom Sandwich: Heat extra virgin olive oil in a large saute/fry pan, add in the mushrooms, and cook till golden. Season with salt and pepper, and stir in the sage.
  6. Brush the bread on 1 side with the butter. Turn 4 of the slices over on a work surface. Divide the cheese among the slices then divide the mushrooms on top of the cheese. Cover with the remaining 4 slices of bread, butter-side up.
  7. Heat a frying pan over medium heat. Add in the sandwiches and cook, turning once, till golden brown, about 2 min per side.
  8. This recipe yields 4 servings.

Nutrition Facts

Amount Per Serving %DV
Serving Size 565g
Recipe makes 4 servings
Calories 831  
Calories from Fat 687 83%
Total Fat 78.08g 98%
Saturated Fat 38.74g 155%
Trans Fat 0.0g  
Cholesterol 188mg 63%
Sodium 1201mg 50%
Potassium 761mg 22%
Total Carbs 17.51g 5%
Dietary Fiber 3.2g 11%
Sugars 8.84g 6%
Protein 19.02g 30%
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