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- Preheat the oven to 180°C.
- Cut up all the tomatoes and peppers and put them in a large baking dish. Also add the garlic cloves and onion. Marinate all these in olive oil, pepper, salt, dried oregano, dried basil, paprika, chili flakes and honey. Put the baking dish in the oven for about 30-40 min until all the vegetables are roasted.
- After this, transfer everything to a large saucepan.
- Add the diced tomatoes, tomato paste and fresh basil. Add the stock cubes and pour everything under water. It is better to add too little water than too much. That way you can still fine-tune how thick you prefer your soup.
- Allow to simmer for a few more minutes, then blend until smooth. Finally, add the cream.
- For the sandwiches, it's very simple. You cover 1 slice of bread each time with a generous layer of pesto and put the mozzarella on top. It is important that you pat the mozzarella dry (with kitchen paper) so you do not get a wet croque. Fry the sandwiches crispy on both sides. Cut them in 2 and dip them in the delicious tomato soup.
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Ingredients
for
6
persons
person
For the soup
4 Chef Délice tomatoes
8 San Marzano tomatoes
400g Sweetest Queen tomatoes
2 red Hoogstraten peppers
1 onion
2 cloves of garlic
1 can of diced tomatoes
2 tbsp tomato paste
3 vegetable stock cubes (+ water)
2dl light cream
1 tbsp honey
1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried basil
1 tsp paprika
handful of fresh basil
pinch of chili flakes
for the sandwiches
6 whole grain sandwiches
250 g mozzarella
3 tbsp basil pesto
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- Preheat the oven to 180°C.
- Cut up all the tomatoes and peppers and put them in a large baking dish. Also add the garlic cloves and onion. Marinate all these in olive oil, pepper, salt, dried oregano, dried basil, paprika, chili flakes and honey. Put the baking dish in the oven for about 30-40 min until all the vegetables are roasted.
- After this, transfer everything to a large saucepan.
- Add the diced tomatoes, tomato paste and fresh basil. Add the stock cubes and pour everything under water. It is better to add too little water than too much. That way you can still fine-tune how thick you prefer your soup.
- Allow to simmer for a few more minutes, then blend until smooth. Finally, add the cream.
- For the sandwiches, it's very simple. You cover 1 slice of bread each time with a generous layer of pesto and put the mozzarella on top. It is important that you pat the mozzarella dry (with kitchen paper) so you do not get a wet croque. Fry the sandwiches crispy on both sides. Cut them in 2 and dip them in the delicious tomato soup.
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- Preheat the oven to 180°C.
- Cut up all the tomatoes and peppers and put them in a large baking dish. Also add the garlic cloves and onion. Marinate all these in olive oil, pepper, salt, dried oregano, dried basil, paprika, chili flakes and honey. Put the baking dish in the oven for about 30-40 min until all the vegetables are roasted.
- After this, transfer everything to a large saucepan.
- Add the diced tomatoes, tomato paste and fresh basil. Add the stock cubes and pour everything under water. It is better to add too little water than too much. That way you can still fine-tune how thick you prefer your soup.
- Allow to simmer for a few more minutes, then blend until smooth. Finally, add the cream.
- For the sandwiches, it's very simple. You cover 1 slice of bread each time with a generous layer of pesto and put the mozzarella on top. It is important that you pat the mozzarella dry (with kitchen paper) so you do not get a wet croque. Fry the sandwiches crispy on both sides. Cut them in 2 and dip them in the delicious tomato soup.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.