Tomato Soup (with pesto) and Grilled Cheese...51 Porter Style

We have been experimenting with different variations of tomato soup.  This one is our favorite.  Seriously, give it a try...tomato soup has never been so easy and delicious! Plus this recipe can be used as a tasty sauce for pizzas!

Ingredients:
1 Tbs. olive oil
1 medium onion, chopped
4 cloves garlic, crushed
3/4 cup carrots, chopped (we usually chop up about 10 baby carrots)
1, 28 ounce can crushed tomatoes
1, 6 ounce can tomato paste
3/4 cup white wine (the alcohol burns off and just adds flavor, but you can substitute with vegetable stock too).
About 2 1/2 cup vegetable stock
Salt and Pepper (at least 1 tsp. salt and 1/2 tsp. black pepper)
1/2 to 3/4 cup crumbled feta
Pesto (see recipe on this blog)

Directions:

1.  Heat olive oil in a large soup pot over medium heat.


2.  Add onion and let saute about 1 minute.  Add garlic and carrots and season with some salt and pepper  .  Saute for about 3 minutes, until fragrant and starting to brown.


3.  Add the white wine, crushed tomatoes, tomato paste, and vegetable stock.  Stir together and add a bit more salt and pepper.  Cover and let simmer for about 20 minutes, stirring occasionally.


4.  Transfer the soup in batches into a food processor or blender and blend till smooth.  On the last batch to puree, add the crumbled feta and blend in until creamy.  Combine the soup back together in a big pot. Stir in about 1/2 cup pesto.


5.  To serve, ladle bowls full of soup and top with a bit more crumbed pesto and a dollop more of pesto! Add some mini grilled cheese dunkers on the side and enjoy!


Mini Grilled Cheese:
There are so many ways to jazz up grilled cheese...here are just a few ideas.


*Slice a baguette on a diagonal. Spread slices with pesto and add some slice onions and goat cheese in between the two slices.  Brush with olive oil and grill on a George Foreman, panini press, or skillet.


*Slice a baguette on a diagonal.  Spread slices with pesto and add a slice of brie and a piece of tomato on top.  Top with another slice of bread spread with pesto, brush with olive oil, and grill.


Comfort and flavor...a great combo...51 Porter Style!