You'll love how tasty and easy this open-faced sandwich comes together with store-bought pesto, some mashed avocado, and scrambled eggs. This cold weather sammie and soup combo is sure to become an easy go-to meal. Smarts: For an even faster shortcut, buy pre-made tomato soup and just garnish with olives and feta.
Heat a Dutch oven over medium-high heat. Add cooking oil and then onions and leftover carrots to heated oil. Saute for ~3 minutes, until onions start to soften.
Add in diced tomatoes, crushed tomatoes, vegetable broth, and oregano. Cover and bring to a boil, and then simmer uncovered for ~10 minutes.
While soup is simmering, lay out sandwich bread onto a sheet pan. Spread 1 tbsp (15ml) of pesto on each piece of bread, and then top with cheese. Bake in the oven for 6 to 9 minutes, until cheese has melted and is slightly golden.
Next heat up a non-stick pan over medium heat for eggs. Spray with some cooking oil and pour whisked eggs into pan. Scramble over heat until you get the texture you want. Remove from heat.
After soup has simmered, puree with an immersion / stick blender (like in this video) when it’s cool enough to work with (or transfer into a blender in batches). If using an immersion blender, I like to move the pot into the kitchen sink in case of spattering. Puree until smooth. Season soup to taste with salt and pepper.
Divide soup into bowls. Garnish with olives and feta. Top toasted bread with scrambled eggs and mashed avocado, and enjoy with soup!