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Roasted Tomato Soup with Double-Baked Cheese Potatoes

A comforting roasted tomato soup paired with rich double-baked cheese potatoes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: main dish, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Roasted Tomato Soup
  • 2 lbs tomatoes roasted
  • 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, chopped
Double-Baked Cheese Potatoes
  • 4 medium potatoes baked and scooped
  • 1 cup cheddar cheese shredded
  • 1/2 cup cream
  • 1 tbsp butter for mixing
  • 1 tsp chives chopped
  • 1 tsp salt
  • 1 tsp pepper

Method
 

Roasted Tomato Soup
  1. Preheat the oven to 400°F (200°C). Roast the tomatoes for 25 minutes.
  2. In a saucepan, heat olive oil and sauté the onion and garlic until soft.
  3. Add the roasted tomatoes and vegetable broth, then simmer for 15 minutes.
  4. Blend the soup until smooth, then season with salt, pepper, and basil.
Double-Baked Cheese Potatoes
  1. Preheat the oven to 375°F (190°C).
  2. Mix the scooped potato flesh with cream, butter, cheese, chives, salt, and pepper.
  3. Spoon the mixture back into the potato skins and top with extra cheese.
  4. Bake for 20 minutes until golden and bubbly.

NUTRITION INFORMATION:

Serving: 1 serving Calories: 350cal (18%) Carbohydrates: 45g (15%) Protein: 10g (20%) Fat: 15g (23%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0g Cholesterol: 30mg (10%) Sodium: 600mg (26%) Potassium: 800mg (23%) Fiber: 5g (21%) Sugar: 6g (12%) Vitamin A: 500IU (10%) Vitamin C: 20mg (24%) Calcium: 200mg (20%) Iron: 2mg (11%)
Keywords: cheese potatoes, roasted tomatoes

Notes

Serve the soup hot with the double-baked cheese potatoes on the side.

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