Try this amazing Tomato Soup with Grilled Cheese and Prosciutto
1) In a large hot pot with olive oil caramelize onions and garlic. Once brown, add in the sweet peppers, tomatoes and stock and simmer for 15 to 20 minutes.
2) Next, purée the soup with a blender until smooth. Thicken up with tomato paste if need be and finish the soup with balsamic vinegar, cream, salt, pepper and paprika.
3) For the grilled cheese, stack 2 slices each of Gouda, provolone and prosciutto ham on a slice of bread then cover with another slice of bread. Spread butter on the outside of the bread on both sides. Next, sear the bread on each side in a large sauté pan on medium-high heat until the bread is golden brown on each side and the cheese is melted. If the cheese does not melt, place the pan in the oven on 375 F for 4 minutes.
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Serving Size: 1 Serving (766g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1019 | ||
Calories from Fat: 775 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.1g | 115 % | |
Saturated Fat 41g | 205 % | |
Monounsaturated Fat 31.3g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 172.1mg | 53 % | |
Sodium 1509.9mg | 52 % | |
Potassium 1146.2mg | 30 % | |
Total Carbohydrate 29.3g | 9 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 25.2g | ||
Protein 34.3g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1019
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