12/05/2020
We cant seem to get passed this weather we are having... one minute cold, next hot... so its still technically SOUP weather! There is ALWAYS SOMETHING about a Tomato Soup and Grilled Cheese that always works! Always!
Roasted Tomato Soup
Ingredients
2 (28-oz) cans whole peeled tomatoes
2 shallots, quartered (or use 1 small onion)
6 cloves garlic
2 avocados, halved
¾ cup almonds, divided (or use sliced almonds)
1 (1-oz) pkg fresh basil, separated into leaves
1 tsp pepper
½ tsp salt
1 (32-oz) carton low-sodium chicken broth, divided
1 bunch watercress (optional)
Instructions
Preheat oven to 450°F. Stir together tomatoes with liquid, shallots, and garlic on a foil-lined rimmed baking sheet or roasting pan. Bake 15 minutes or until shallots and garlic are tender.
Chop 1 avocado; slice remaining avocado.
Carefully transfer half of tomato mixture to a blender. Add 1/2 cup nuts, basil, pepper, salt, 2 cups broth, and half of chopped avocado.
Remove center of lid, and cover with a clean kitchen towel. Process until smooth. Transfer to a Dutch oven. Repeat with remaining tomato mixture, broth, and chopped avocado.
Bring soup to a boil over medium-high heat; reduce heat, and simmer 5 minutes. Garnish each serving with sliced avocado, 1/4 cup nuts, and, if desired, watercress.
Kale and Caramelized Onion Grilled Cheese
Ingredients
1 small red onion, diced
2 Tbsp olive oil, divided
1 (5-oz) pkg baby kale
1 tsp balsamic vinegar
12 (1-oz) slices whole-grain sandwich bread
6 (0.7-oz) slices Havarti cheese
Instructions
Cook onion in 1 Tbsp hot oil in a large skillet over medium-high heat 10 minutes or until tender and browned. Add kale and vinegar; cook 2 minutes. Remove from skillet; wipe skillet clean.
Top 6 bread slices with kale mixture and cheese; cover with remaining bread.
Cook sandwiches, in 2 batches, in 1/2 Tbsp hot oil per batch in skillet over medium heat 3 to 4 minutes per side or until cheese is melted.
Give this one a try and tell us what you think!
