January 2, 2024

Roasted Tomato Soup with Sun-Dried Tomato and Pesto Sandwich

Warm up your taste buds with the comforting flavors of Roasted Tomato Soup paired with a delightful Sun-Dried Tomato and Pesto Sandwich. This classic combination is perfect for a cozy lunch or dinner, offering a burst of rich, roasted tomato goodness complemented by the savory, herby notes of the sandwich. Let’s dive into this delicious recipe that’s easy to make and sure to become a favorite.

Roasted Tomato Soup with Sun-Dried Tomato and Pesto Sandwich

Tracii Black
Warm up your taste buds with the comforting flavors of Roasted Tomato Soup paired with a delightful Sun-Dried Tomato and Pesto Sandwich. This classic combination is perfect for a cozy lunch or dinner, offering a burst of rich, roasted tomato goodness complemented by the savory, herby notes of the sandwich. Let's dive into this delicious recipe that's easy to make and sure to become a favorite.
Prep Time 20 minutes
Cook Time 40 minutes
Course dinner, LUNCH
Cuisine American
Servings 1
Calories 500 kcal

Ingredients
  

For Roasted Tomato Soup:

  • 2 pounds ripe tomatoes halved
  • 1 onion roughly chopped
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 4 cups vegetable broth
  • 1/4 cup fresh basil chopped (for garnish)

For Sun-Dried Tomato and Pesto Sandwich:

  • 8 slices of your favorite bread
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1/4 cup pesto sauce
  • 8 slices mozzarella cheese
  • 1 cup fresh arugula

Instructions
 

For Roasted Tomato Soup:

  • Preheat your oven to 400°F (200°C).
  • Place the halved tomatoes, chopped onion, and minced garlic on a baking sheet.
  • Drizzle olive oil over the tomatoes, onion, and garlic. Sprinkle with dried thyme, dried basil, salt, and pepper.
  • Roast in the preheated oven for 30-40 minutes or until the tomatoes are soft and caramelized.
  • Transfer the roasted vegetables to a blender and blend until smooth.
  • Pour the blended mixture into a pot, add vegetable broth, and bring to a simmer over medium heat.
  • Adjust the seasoning as needed and let it simmer for an additional 10 minutes.
  • Ladle the soup into bowls, garnish with chopped fresh basil, and serve hot.

For Sun-Dried Tomato and Pesto Sandwich:

  • Spread pesto sauce on one side of each slice of bread.
  • On half of the slices, layer sun-dried tomatoes, mozzarella cheese, and fresh arugula.
  • Top with the remaining slices of bread, pesto side down, creating sandwiches.
  • Heat a pan over medium heat. Place the sandwiches on the pan and cook for 3-4 minutes on each side or until the bread is golden brown, and the cheese is melted.
  • Remove from the pan, let them cool slightly, and then slice in half.

Notes

Roasted Tomato Soup (per serving):
  • Calories: Approximately 150 calories
  • Serving Size: 1 cup
Sun-Dried Tomato and Pesto Sandwich (per serving):
  • Calories: Approximately 350 calories
  • Serving Size: 1 sandwich
Total Meal (Soup + Sandwich):
  • Calories: Approximately 500 calories

Enjoy this Roasted Tomato Soup with Sun-Dried Tomato and Pesto Sandwich for a satisfying and flavorful meal that’s perfect for any day of the week!

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