As the nights have just gotten much colder, we all start to crave soul-warming food and this creamy tomato soup is it! It’s smooth and flavorful with a little bit of a spicy kick. You will want to pair it with these absolutely spectacular grilled cheese and pesto sandwiches! It’s a combination made in heaven! Do yourself a favor and make this soup!
🍽 Serves 4
🕘 45-50 minutes
Ingredients:
Roasted tomatoes:
2 Tbsp extra virgin olive oil
1 red onion
5 cloves of garlic
1/4 tsp of cayenne pepper
1 tsp raw sugar
1 tsp oregano
6-7 medium ripe tomatoes, halved
1 Tbsp balsamic vinegar
3 cups of vegetable broth/stock
¾ cup of cashews, soaked
Grilled cheese and pesto sandwich
Sundried tomato pesto:
½ cup of sundried tomatoes
2 cloves of garlic
1 handful of basil
¼ tsp of salt
1/3 cup of roasted cashews/pine nuts
1 ½ Tbsp extra virgin olive oil
Wholegrain bread
Vegan mozzarella @angelfoodcheese
1 tsp of vegan butter
Instructions:
Soak the cashews in hot water and set aside.
Chop the onion and peel and slice the garlic. Cut the tomatoes in halves.
Heat extra virgin olive oil over medium heat in a large (ideally oven- and stovetop-safe) pan like @kitco.kitchencollection
Add onion and garlic and saute until fragrant. Add a pinch of salt, raw sugar, oregano, and cayenne pepper. Saute for 2 more minutes. Preheat the oven to 200’C.
Place the tomatoes and fry them on medium heat for 5 minutes, flip the tomatoes and fry for 5 more minutes. Once the tomatoes are beautifully soft and fragrant, pour balsamic vinegar over the tomatoes.
Place the pot in the oven and roast for 20 minutes.
In the meantime, prepare the pesto: in a food processor, place sundried tomatoes, garlic, basil, salt, roasted nuts, and olive oil. Blitz until it reaches the desired texture, chunky or smooth.
To make the sandwiches, spread the pesto over both bread slices, place sliced mozzarella cheese and cover with the remaining bread slice. In a large frying pan, melt the butter. Place the sandwiches and fry them for 3-4 minutes on each side until golden brown and crispy.
To make sure the cheese melts inside the sandwich, place the lid on for 2-3 minutes.
Remove roasted tomatoes from the oven.
In a blender, place vegetable broth, soaked and drained cashews, roasted tomatoes, and the remaining oil. Blend until very smooth. Add salt to taste.
Serve with grilled sandwiches.
Enjoy! 💚
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