Baked tomato cream soup and cheese and bacon sandwich – A detailed recipe for cooking. Share with friends: 
Dish Photography: Ryan Liebe Time: 20 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1200 gr. assorted different types of tomatoes (bull heart, grape and plum-like)
- 0.5 tbsp. cherry tomatoes for decoration (optional)
- 0.5 tbsp. extra virgin olive oil
- 6 cloves of garlic
- 2 chopped small onions
- 1 liter of chicken stock
- 2 bay leaves
- 4 tbsp. l (60 gr.) Butter
- 0.5 tbsp. chopped basil
- 0.75 Art. fat cream
Recipes with similar ingredients: salad tomatoes, tomatoes plum-like, grape tomatoes, cream, onions, garlic, bread white, apples, cheddar cheese, bacon, bay leaf, basil
Recipe preparation:
- Spread 4 slices of white bread with mustard. Put on top sliced cheddar cheese, cooked bacon and apple slices, cover with 4 more slices of bread. Spread sandwiches with butter, cook on pan over low heat until the cheese melts and the bread will turn golden, about 3 minutes on each side.
- Serve baked tomato soup sandwich.
Baked Tomato Soup
Preheat the oven to 230 ° C. Cut the tomatoes in half (leave whole cherry tomatoes). Preheat the refractory frying pan for frying on moderately high heat. Pour 0.5 tbsp. olive oil then put in a pan all the tomatoes, garlic and onions. Cook stirring gently until the garlic is fried, about 5 minutes. Sprinkle with salt and pepper. Put the pan in the oven and bake until the caramelized tomatoes, 20-30 minutes.
- Remove the finished tomatoes, garlic and onions from the oven and transfer to large pot (set aside cherry tomatoes to decorate the finished dishes). Add 3 tbsp. chicken stock, bay leaf and cream butter. Bring to a boil, then reduce heat to medium and boil until the liquid decreases by one third, 15-20 minutes. Remove the bay leaf.
- Add basil to the pan. Whip the soup with a dip bleder to uniformity. Turn off the fire, add the cream and dilute the soup with the remaining chicken stock, if it turns out too thick. Salt and pepper. Plate and garnish with baked cherry tomatoes. Tomato cream soup recipe, soup served in portioned shots as a snack.
