Go Back
–+ servings

Roasted Tomato Soup with Double-Baked Cheese Potatoes

A comforting roasted tomato soup paired with rich double-baked cheese potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
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, for garnish
Double-Baked Cheese Potatoes
  • 4 medium potatoes baked and scooped
  • 1 cup cheddar cheese shredded
  • 1/2 cup cream
  • 1 tbsp butter
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp chives chopped, for garnish

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 25-30 minutes.
  2. In a saucepan, sauté onion and garlic until translucent. Add roasted tomatoes and vegetable broth. Simmer for 15 minutes.
  3. Blend the soup until smooth. Adjust seasoning if necessary and serve hot, garnished with fresh basil.
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, salt, pepper, and half of the cheddar cheese.
  2. Fill the potato skins with the mixture, top with remaining cheese, and bake for an additional 15-20 minutes until golden.
  3. Garnish with chopped chives before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 900mgFiber: 6gSugar: 5gVitamin A: 800IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

This dish is perfect for a cozy dinner and can be made ahead of time.

Tried this recipe?

Let us know how it was!