How do you store the soup with roasted cherry tomatoes and cheesy merguez croques?

Name: Soup with Roasted Cherry Tomatoes and Cheesy Merguez Croques
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: Confited Tomatoes Pesto:; 1 kg cherry tomatoes (in various colors); 0.5 bulb of garlic, halved; 1 sprig of rosemary; 1 tbsp olive oil; 75 g freshly grated Parmesan cheese; 0.5 bunch of basil; 1/4 lemon (juice); 40 g pine nuts; Pepper and salt (to taste); 1 liter chicken or vegetable broth; 8 slices of bread; 6 slices of cheese (e.g. Cheddar or Gouda); 4 merguez sausages; Olive oil

Soup: The soup can be stored in the refrigerator for up to 3 days in a sealed container. Freezing is also possible, for up to 3 months. Thaw in the refrigerator and heat slowly. Croques: The croques are best enjoyed straight from the oven, but can be stored in the refrigerator for up to 1 day and reheated in the oven.

Soup with Roasted Cherry Tomatoes and Cheesy Merguez Croques

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30min

•

Easy

A creamy soup of roasted cherry tomatoes with delicious cheesy merguez croques for dipping. Perfect for a flavorful meal!

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Ingredients

What do you need?

Quantity: 4P

Confited Tomatoes Pesto:
1 kg cherry tomatoes (in various colors)
0.5 bulb of garlic, halved
1 sprig of rosemary
1 tbsp olive oil
75 g freshly grated Parmesan cheese
0.5 bunch of basil
1/4 lemon (juice)
40 g pine nuts
Pepper and salt (to taste)

1 liter chicken or vegetable broth
8 slices of bread
6 slices of cheese (e.g. Cheddar or Gouda)
4 merguez sausages
Olive oil

Preparation method

How do you make this?

Confited Tomatoes: Preheat the oven to 200°C.

Place the cherry tomatoes, halved garlic bulb, and sprigs of rosemary in a large baking dish. Mix with olive oil and season with pepper and salt.

Roast the tomatoes in the oven for 35 minutes.

Squeeze the soft garlic out of the skin and mix it with the tomatoes.

Merguez Croques Preparation: Cut open the casings of the merguez sausages and remove the meat.

Spread the meat over 4 slices of bread.

Place 1.5 slices of cheese on each piece of bread and cover with the other slices of bread.

Brush the outside of the croques with some olive oil and place them on a baking sheet.

Baking Croques: Preheat the oven to 190°C.

Bake the croques for about 10 minutes in the preheated oven, until the crust is crispy and the cheese is melted.

Preparing the Soup: Combine the roasted cherry tomatoes with the broth in a cooking pot and heat over medium heat.

Blend the soup briefly with an immersion blender to achieve a creamy texture while still retaining some pieces of tomato.

Serving: Divide the soup among the plates and serve with the cheesy merguez croques on the side.

Tips

Extra taste: Add some fresh herbs such as basil or thyme to the soup for an extra flavor layer. Variation: Also try other types of cheese in the croques, such as blue cheese for a spicy taste.