Description
Warm your soul with this delightful Roasted Tomato Basil Soup paired with crispy Pesto Grilled Cheese. A comforting classic perfect for any meal or gathering!
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1 medium yellow onion, sliced
- 4 garlic cloves, unpeeled
- 3 cups low-sodium vegetable broth
- 1/2 cup heavy cream (or coconut milk)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup fresh basil leaves
- 4 slices sourdough bread
- 1 cup shredded mozzarella cheese
- 1/4 cup pesto
- 2 tbsp butter
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place halved tomatoes, sliced onion, and unpeeled garlic on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 30 minutes until caramelized.
- Transfer roasted vegetables to a large pot and add vegetable broth. Simmer over medium heat for about 10 minutes.
- Carefully peel the garlic and blend the soup until smooth using an immersion blender or regular blender. Stir in heavy cream for added richness.
- Butter one side of each slice of sourdough bread. On the unbuttered side, spread pesto and top with shredded mozzarella.
- Close the sandwich with another slice of bread (butter side out). Grill on medium heat until golden brown on both sides.
Nutrition
- Serving Size: 1 bowl of soup (about 1 cup) with half a grilled cheese sandwich
- Calories: 490
- Sugar: 7g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 45mg
Keywords: For added flavor, consider incorporating roasted red peppers or herbs like thyme into your soup. For a creamier texture, use additional cream when blending.