Tomato Soup & Pesto Grilled Cheese Fingers

Tomato Soup & Pesto Grilled Cheese Fingers
Servings: 4 Yield: 6 cups soup plus 8 "fingers" Active Time 30 mins Total Time 30 mins

Make It

1. In a large saucepan cook 1 cup chopped onion in 1 Tbs. hot olive oil over medium heat until tender, about 8 minutes. Add 1 sliced garlic clove. Cook and stir for 1 minute. Add one 28-oz. can plum tomatoes, cut up and undrained, 2 cups water, 1 1/2 cups torn sourdough bread, 1/2 tsp. kosher salt, 1/2 tsp. each dried oregano and fennel seeds, and 1/4 tsp. crushed red pepper. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in 2 Tbs. unsalted butter. Let cool slightly. Blend or puree until smooth. Meanwhile, lightly coat 4 sourdough bread slices with 1 Tbs. basil pesto. Divide 1/2 cup grated sharp cheddar cheese between 2 slices. Cover with remaining bread, brush with 1 Tbs. olive oil and brown in a large skillet over medium heat until cheese melts, 2 to 3 minutes per side. Cut each sandwich into 1/2-inch "fingers" for dipping into soup.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 347, Fat, total (g): 20, chol. (mg): 30, sat. fat (g): 8, carb. (g): 33, Monounsaturated fat (g): 8, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 5, sugar (g): 9, pro. (g): 10, vit. A (IU): 932, vit. C (mg): 28, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 5, Pyridoxine (Vit. B6) (mg): , Folate (µg): 60, Cobalamin (Vit. B12) (µg): , sodium (mg): 946, Potassium (mg): 538, calcium (mg): 182, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.