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–+ servings

Roasted Tomato Soup with Double-Baked Cheese Potatoes

A comforting and hearty dish combining roasted tomato soup with creamy double-baked cheese potatoes.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Roasted Tomato Soup
  • 2 lbs tomatoes preferably ripe
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 tbsp olive oil for sautéing
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp basil fresh or dried
Double-Baked Cheese Potatoes
  • 4 medium potatoes baked and scooped
  • 1 cup cheese shredded, any type
  • 1/2 cup cream or milk
  • 1 tbsp butter
  • 1 tsp salt
  • 1 tsp pepper

Method
 

Roasted Tomato Soup
  1. Preheat the oven to 400°F (200°C). Cut tomatoes in half and place on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 30 minutes.
  2. In a saucepan, sauté onions and garlic until translucent. Add roasted tomatoes and vegetable broth. Simmer for 15 minutes.
  3. Blend the mixture until smooth and stir in basil. Adjust seasoning if necessary.
Double-Baked Cheese Potatoes
  1. Preheat the oven to 375°F (190°C). Scoop out the baked potatoes and mix the flesh with cream, butter, cheese, salt, and pepper.
  2. Refill the potato skins with the mixture and top with extra cheese. Bake for an additional 20 minutes until golden.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Serve the soup hot with the cheese potatoes on the side for a comforting meal.

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