Spicy Roasted Red Pepper And Tomato Soup With Pesto Grilled Cheese
A smoky, vibrant tomato soup with a kick of heat paired with gooey, herb-infused pesto sandwiches.
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Ingredients
- 16 oz Roasted red peppers, jarred and drained
- 28 oz Canned crushed tomatoes
- 2 cups Vegetable broth
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Red pepper flakes
- 1/2 cup Heavy cream(optional)
- 8 slices Sourdough bread slices
- 1/2 cup Basil pesto
- 8 slices Provolone or Mozzarella cheese
- 3 tablespoons Unsalted butter
- 1/2 teaspoon Smoked paprika
Instructions
- 1
In a large pot, sauté the diced onion in a tablespoon of oil over medium heat until translucent, about 5 minutes.
- 2
Add the minced garlic, red pepper flakes, and smoked paprika, cooking for 1 minute until fragrant.
- 3
Stir in the roasted red peppers, crushed tomatoes, and vegetable broth; bring to a simmer for 20 minutes.
- 4
While the soup simmers, assemble sandwiches by spreading pesto on the inside of the bread slices and layering with cheese.
- 5
Butter the outside of the sandwiches and grill in a skillet over medium heat until the bread is golden brown and cheese is melted.
- 6
Use an immersion blender to puree the soup until smooth, then stir in the heavy cream and season with salt and pepper.
- 7
Ladle the hot soup into bowls and serve immediately alongside the sliced pesto grilled cheese.
- 8
Garnish with fresh basil or an extra drizzle of pesto if desired.
Nutrition per Serving
580
Calories
18g
Protein
52g
Carbs
34g
Fat
6g
Fiber
12g
Sugar
1150mg
Sodium
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