Gegrillte Käse- & Tomatensuppe



  • 8 large Roma tomatoes, cut in half
  • 1 yellow onion, quartered
  • 8 cloves of garlic
  • 1 red bell pepper, roughly chopped
  • 1 (6 ounce) jar pesto
  • 1 cup half and half
  • 1 quart vegetable broth
  • 1 loaf French bread, sliced into 4 sandwich portions
  • 1 (8-ounce) package shredded cheese
  • Salt and pepper, to taste
  • Vegetable oil, for the griddle


  1. Preheat a Blackstone griddle to medium high heat. Drizzle vegetable oil then add the tomatoes, onions, garlic, and bell pepper. Season with salt and pepper. Cook for 10-15 minutes until the tomatoes are blistered, and the other vegetables are lightly charred.
  2. Once the vegetables are finished, scoop them up with spatulas and set them into a large saucepot. Scoop the pesto into the saucepot then pour the vegetable stock over the top. 
  3. Boil the soup for 15 minutes then blend with an immersion blender until completely smooth. Pour the half and half into the soup. Simmer for another 5 minutes, taste the soup then adjust the seasoning with salt and pepper.
  4. Build the grilled cheeses on the griddle using the French bread and shredded cheese. Ladle the soup into 4 bowls then serve immediately with the sandwiches. 
Weitere rezepte
fruehstuecksburger-23 Kopie
Kokos-Lachs-Pasta mit Spinat und Cherrytomaten
Parmesan Wrap mit Filet