Roasted Tomato and Garlic soup with Cheesy Pesto Toastie

Nutrition

Ingredients

• Light slices cheese20 g
• White Bread2 count
• Basil pesto 190g5 g
• Olive Oil5 ml
• Red Onion40 g
• Light Thickened Cream50 ml
• Tomato350 g
• Tomato Paste15 g

Instructions

1. 1.Dice tomatoes and onions. Drizzle with olive oil and seasoning, mix well. Place onto a baking sheet and put in the oven, cook for 40 minutes at 180c fan-forced or until vegetables are soft and brown.
2. 2.In a blender, add the cooked vegetables, pesto sauce (20g), tomato paste and cream. Blend until smooth. Pour soup into a bowl.
3. 3.Get two pieces of bread and spread over leftover pesto sauce (5g). Add shredded cheese and close sandwich. Place into a sandwich press or cook over stove top on non stick pan until bread is brown and crispy and cheese is melted. Add salt and pepper to taste.
4. 4.Cut sandwich into triangles and serve alongside warm soup.