Description
Warm, comforting, and bursting with fresh flavors, this Roasted Tomato Basil Soup with Pesto Grilled Cheese is the ultimate cozy meal for any chilly evening.
Ingredients
Scale
- 4 cups ripe tomatoes, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups low-sodium vegetable broth
- 1 cup fresh basil leaves
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 slices sourdough or whole-grain bread
- 1/2 cup pesto sauce
- 1 cup shredded sharp cheddar or mozzarella cheese
- 2 tbsp butter
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss chopped tomatoes and diced onion with olive oil, salt, and pepper. Roast for about 25 minutes until caramelized.
- In a pot, combine roasted tomatoes, onions, minced garlic, and vegetable broth. Bring to a simmer for about 5 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in fresh basil leaves and adjust seasoning if necessary. Keep warm on low heat.
- Spread pesto on one side of each slice of bread.
- Place shredded cheese between two slices of bread (pesto side out).
- Heat butter in a skillet over medium heat and grill sandwiches until golden brown on both sides—approximately 3 minutes per side.
- Serve hot tomato basil soup in bowls alongside the grilled cheese sandwiches for dipping.
Nutrition
- Serving Size: One bowl of soup (about 1 cup) with one sandwich
- Calories: 520
- Sugar: 8g
- Sodium: 540mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 30mg
Keywords: Substitute spinach or cilantro for fresh basil if desired. Add red pepper flakes for extra heat. Use thick slices of bread for optimal grilling results.