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Roasted Tomato Basil Soup with Pesto Grilled Cheese

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Roasted Tomato Basil Soup with Pesto Grilled Cheese is the ultimate comfort dish, perfect for chilly days and cozy gatherings. This delightful recipe features rich, oven-roasted tomatoes blended with fresh basil, creating a velvety soup that pairs beautifully with gooey grilled cheese sandwiches made with pesto and melty cheese. Each spoonful and bite brings warmth and nostalgia, making it a favorite for family dinners or casual get-togethers.

Ingredients

Scale
  • 2 lbs ripe tomatoes, halved
  • 1 cup fresh basil leaves
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1/2 cup pesto
  • 8 slices hearty bread (sourdough or whole wheat)
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 400°F (200°C). Arrange halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until caramelized.
  2. In a pot over medium heat, sauté chopped onion in olive oil until translucent (about 5 minutes). Add minced garlic and cook for another minute.
  3. Add roasted tomatoes, fresh basil, and vegetable broth to the pot. Simmer for about 10 minutes before blending until smooth.
  4. Assemble grilled cheese by spreading pesto on one side of each slice of bread. Layer mozzarella and cheddar between two slices with pesto sides facing inward.
  5. Grill sandwiches in a skillet with butter until golden brown on both sides (about 3 minutes per side).
  6. Serve hot soup alongside grilled cheese for dipping.

Nutrition

Keywords: For extra creaminess in the soup, add a splash of cream when blending. Feel free to substitute fresh basil with herbs like thyme or oregano for added flavor. For some heat, consider adding red pepper flakes.

Find it online: https://nrecipes.com/irresistible-roasted-tomato-basil-soup-with-pesto-grilled-cheese/