Serves 1
Directions
- 1Wash the cherry tomatoes and slice them.
- 2Cut the red bell pepper.
- 3Place the cut tomatoes and bell pepper on a baking sheet.
- 4Add sliced onion, thyme sprigs, and garlic cloves to the baking sheet.
- 5Drizzle with avocado oil, then season with salt and pepper.
- 6Roast the vegetables in the oven.
- 7Peel and dice an onion.
- 8Slice carrots.
- 9Heat avocado oil in a pot.
- 10Add the diced onion and sliced carrots to the pot and sauté.
- 11Add the roasted vegetables to the pot.
- 12Add tomato paste to the pot.
- 13Add the roasted garlic from the baking sheet to the pot.
- 14Pour chicken broth into the pot.
- 15In a food processor, combine pine nuts, parmesan cheese, fresh basil, and garlic.
- 16Add olive oil to the food processor and blend until smooth to make pesto.
- 17Blend the soup in the pot using an immersion blender until smooth.
- 18Stir in heavy cream into the soup.
- 19Place a slice of bread on a rack.
- 20Top with shredded cheddar cheese.
- 21Spread pesto on another slice of bread.
- 22Layer ham, sliced tomatoes, and balsamic glaze on the cheese-topped bread.
- 23Place the pesto-covered bread on top to form the sandwich.
- 24Spray a pan with avocado oil.
- 25Place the sandwich in the hot pan.
- 26Cook until golden brown and cheese is melted, then flip.
- 27Serve the grilled cheese with the tomato soup.
Ingredients
- cheddar cheese
- pesto
- ham
- tomato
- balsamic glaze
- Avocado Oil Spray
- cherry tomatoes
- red bell pepper
- onion
- thyme
- salt
- pepper
- garlic
- carrots
- tomato paste
- chicken broth
- pine nuts
- parmesan cheese
- basil
- olive oil
- heavy cream
- bread
Equipment
knifecutting boardbaking sheetovenpotfood processorimmersion blenderpan
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