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Tomato Soup and Pesto Grilled Cheese
Soup and sandwiches are the ultimate pair when it comes to fall. Make tomato soup at home with this easy peasy recipe, served with a pesto mozzarella grilled cheese for dipping.
YIELDS
4
Ingredients
Tomato Soup
- 1 (796ml) can whole or diced tomatoes
- 1 small red onion, peeled and roughly chopped
- 4 cloves garlic, skins on
- 2 teaspoons sugar
- Salt & Pepper
- 1 tablespoon olive oil
- 1/2 lemon, juiced
- 2 cups low sodium vegetable or chicken broth
- 1/2 cup cream
- 2 tablespoons prepared pesto
Pesto Grilled Cheese
- 8 slices crusty bread
- Olive oil
- 3–4 tablespoons prepared pesto
- 4 thin slices prosciutto, optional
- 200–250g grated mozzarella cheese
Directions
Soup
- Heat your oven to 375ºF and toss the tomatoes, onion, and garlic on a sheet pan—season with the sugar and a bit of salt and pepper. Drizzle with the olive oil and toss to combine. Transfer to the oven to roast for 40 minutes, stirring occasionally, until the onions are tender and golden and the garlic is soft.
- Meanwhile, heat two cups of the stock in a large pot over medium-low heat. When the vegetables are done, carefully squash the roasted garlic out of its skin, discard the skin, and transfer it to the broth. Blend the soup with an emersion or regular blender until it is smooth. Stir through the cream and pesto and season to taste with salt and pepper. Cover and keep warm over low heat, stirring occasionally, while you make the sandwiches.
Sandwiches
- Place a pan over medium heat or heat a panini press. Brush one side of the bread with a bit of oil. Alternatively, you can add oil to the pan. If using, spread half of the bread with the pesto and top with prosciutto. Scatter over the cheese and sandwich with a second piece of bread. Grill the sandwiches until golden on each side, and the cheese has melted.
Serve
- Serve the soup in bowls drizzled with a little extra cream and pesto, if desired, with a sandwich on the side. Enjoy!
