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Receta Creamy Roasted Tomato Soup With Fontina Mushroom Sandwiches
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Ingredientes
- 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
Direcciones
- 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.
- 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.
- Place the cream in a small saucepan over medium high heat and cook till reduced by half.
- 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.
- 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.
- 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.
- Heat a frying pan over medium heat. Add in the sandwiches and cook, turning once, till golden brown, about 2 min per side.
- This recipe yields 4 servings.
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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% |
