Roasted Tomato Basil Soup with Pesto Grilled Cheese
Indulge in the comforting warmth of Roasted Tomato Basil Soup paired with gooey Pesto Grilled Cheese. This delightful duo features vibrant roasted tomatoes blended with fresh basil, creating a rich and velvety soup. The crispy, cheesy sandwich brings an extra layer of satisfaction, making it perfect for chilly evenings or cozy gatherings. Quick to prepare, this recipe promises to transport you back to fond childhood memories with every bite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 ripe tomatoes, halved
- 1 cup fresh basil leaves
- 1 medium onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil (divided)
- ½ cup pesto sauce
- 4 slices sourdough or whole wheat bread
- 1 cup mozzarella or cheddar cheese, shredded
Instructions
- Preheat oven to 400°F (200°C). Place halved tomatoes cut side up on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 25-30 minutes until caramelized.
- In a large pot over medium heat, add remaining olive oil and sauté diced onions until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Stir in roasted tomatoes along with their juices and pour in vegetable broth. Simmer for 10-15 minutes before adding fresh basil leaves.
- Blend the soup until smooth using an immersion blender or regular blender.
- For grilled cheese, spread pesto on one side of each bread slice; layer cheese between two slices and grill in a skillet over medium heat until golden brown (3-4 minutes per side).
- Serve hot soup alongside grilled cheese sandwiches for dipping.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 487
- Sugar: 8g
- Sodium: 956mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 40mg