Who can resist a creamy, rich tomato soup? Especially when it contains sweet and nutty Jarlsberg®.
Here is how you do it
Ingredients:
14 oz tomatoes (about 4 cups, chopped)
2 red peppers (about 1 1/2 cups, chopped)
1 yellow onion (about 1 cup, chopped)
4 cloves garlic (minced, about 2 tsp)
2 1/2 cups water
2 vegetable bouillon cubes
5.3 oz Jarlsberg® cheese (about 1 1/4 cups, grated)
4-6 slices of bread (about 1 1/2 cups, cubed)
1 sprig fresh rosemary (about 1 tbsp leaves)
Salt and pepper (to taste)
Set the oven to 220 C. Cut the tomatoes, peppers, onions and garlic into smaller pieces. Drizzle with a little oil and sprinkle with salt and pepper. Bake in the oven for about 30 min. Put everything in a saucepan and blend roughly using a hand-held blender. Add the water and broth. Bring to a boil. While the soup is simmering, tear some bread into smaller pieces. Put the pieces in an oven-safe casserole dish or on a baking sheet and top with small slices of Jarlsberg®, salt, pepper and coarsely chopped rosemary. Bake in the oven for about 10-15 min. Serve the soup with Jarlsberg® gratinated croutons and some freshly ground pepper.
For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.
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