Nduja grilled cheese
4
30 minutes
60 minutes
American
Super simple. Very tasty! Whether your are sick or just need a bowl of comforing goodness with a upgraded grilled cheese on the side, this one will for sure hit! The classic grilled cheese and tomato soup, with a little twist and a kick to it!
Ingredients
Soup
- 1.5-2 kg tomatoes
- 2 onions
- 3 shallots
- 1 garlic head
- 2 carrots
- 3 celery sticks
- 1 red bell pepper
- Few thyme sprigs
- Handful of basil
- Splash of balsamic vinegar
- Olive oil
- 2 tbsp or more Nduja
- Salt
- Pepper
- 800 ml chicken stock
- Splash of heavy cream
Grilled cheese
- Rustic bread
- Cheddar
- Gruyer
- Nduja
- Basil
- Butter
Directions
Chop the tomatoes, bell pepper and onion into quarters. Slice open the garlic head and separate the basil leaves and sprigs
- Layer this all on a baking tray with some olive oil, thyme, balsamic vinegar, salt and pepper. Roast in the oven at 200 degrees Celsius or 400 degrees Fahrenheit until a little blackened (finish with the broiler if needed)
- Finely mince the shallot and slice the celery and carrot after washing and peeling into little cubes.
- Add olive oil to a soup pan and go in with the carrot, celery and shallot. Fry until the shallot is translucent and add the tomato paste, nduja, salt and pepper.
- Let cook for another 10 minutes before adding the chicken stock and basil leaves.
- Bring to a simmer until the carrot is tender.
- Blend the veggies in the soup pan with a blender until smooth.
- Strain the roasted veggies through a passing sieve so all the pits and peels will be removed.
- Add the sieved veggies to the soup pan and bring to a simmer after adding the heavy cream.
- Slice some thick slices of bread and spread on some nduja and layer as much cheese as you want.
- Add butter to a pan on low and bake the grilled cheese until golden brown and melty.
- Serve the soup with a drizzle of olive oil, basil and the grilled cheese. Enjoy!