Roast tomato soup with pesto and grilled cheese toasties
Open in Cookpad AppSteps
- 1
Oven on 190C. Tomatoes off vine, on tray w drizzle evoo and rolled in garlic, s&p. 45 mins. Remove skins when cool.
- 2
In blender: tomatoes, stock, paprika, chili, basil. Blend to smooth. Gently reheat immediately (or can be frozen for later)
- 3
Pesto generously spread on one side of bread. Grate over cheese. Top with bread. Butter both outsides and put in sandwich toaster, or in dry frypan with weighted plate on top. About 2 mins per side. Slice in to soldiers and dunk in soup.
Cooksnaps
I'm vegetarian & allergic to eggs, but my wife eats meat. I prepare all meals, often converting meat recipes in to vegetarian ones. Many of my recipes show measurements for both meat and vegetarian versions, often for the same meal... simply cooking a common sauce in one pan then using seperate pans for meat and veg to combine with sauce when served
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https://cookpad.wasmer.app/us/recipes/6007240
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