Pureed Tomato Soup
with smashed avocado melts
Sandwiches are always overlooked for dinner. The key is to making them feel a bit more special that lunch fare. When you "smash" avocados and get it nice and toasty, it feels like something worthy of dinner. Paired with a tomato soup, this soup and sammy combo will become a favorite lunch-for-dinner.
Ingredients
- Garlic - 2 cloves, minced
- Onion - 1, chopped
- Basil - 1 stalk, leaves of
- Olive oil - 1 Tbsp
- Tomato paste - 1 Tbsp
- Diced tomatoes (28 oz / 794 g can) - 1 can
- Sundried tomatoes - 6
- Salt - 1/2 tsp
- Chicken stock - 2 cups
- Cinnamon - 1/4 tsp
- Creme fraiche / sour cream - 1/4 cup
- Avocados - 2
- Lemon juice - 1/2 Tbsp
- Olive oil - 1 Tbsp
- Naan, pitas, or other bread - 4 slices
- Basil - 1 stalk
- Mozzarella - 4 slices
Nutrition Facts
Prep
- "Smashed" avocado - Mash together avocado with 1/2 tbs. (7.4ml) of lemon juice, olive oil, and salt & pepper to taste in a bowl. Cover and refrigerate. (Can be done 2 days ahead, make sure to line with saran wrap to reduce browning)
- Garlic / Onion / Basil - Prep as directed (Can be done up to 3 days ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Get 1 free monthLearn More
Make
- Heat a >5 quart Dutch oven over medium-high heat. Add olive oil and then minced garlic to heated oil. Once you can smell the garlic, add the diced onions with a pinch of salt and then the tomato paste. Saute for ~3 minutes.
- Add the tomatoes, sundried tomatoes, salt, and enough broth / stock to cover all ingredients. Cover and bring to a boil and then simmer covered for 10 minutes. Let soup cool.
- While soup is cooling, spread smashed avocado onto bread and then top with a few basil leaves and mozzarella. Place under broiler for ~5 minutes, until cheese is melted and golden.
- After soup cools, puree with an immersion blender. Stir in cinnamon, and season to taste with salt and pepper.
- Top soup with sour cream or creme fraiche and chopped basil and enjoy with melts.
Nutrition Facts
Reviews
Ratings
9 reviews
Pretty good overall. My bf loved the cinnamon in the soup, but I didn't care for it much. I'd probably leave it out next time.
0 HelpfulJars of tomatoes I canned this summer at their peak. Sundried tomatoes I dried this summer during the annual tomato glut. Soup takes only slightly longer than opening a can and is MUCH tastier!!!
0 HelpfulThe soup was easy and delicious. My avocado was not ripe enough to use, but naan with olive oil, fresh mozzarella, and basil was delicious. Will definitely make this one again.
0 HelpfulWow, for being such a simple soup, that was much more flavorful than I expected! That dollop of sour cream at the end made it so creamy. The avocado melts were also excellent -- I used a sweet whole wheat pita, but I think I would have preferred a more savory bread. I might also throw in an extra avocado next time for more "meatiness" to the melts.
0 HelpfulThis was ok. I didn't make the soup b/c our family doesn't like soup in the summer, so I just made the avocado melts. My grocery store was out of naan bread so I used pitas. The pitas were way too flimsy, so I think that it would have been much better on a sturdier bread. I also used "thin sliced" cheese and it was way too thin and disappeared. I think that a thick slice or even 2 slices would be better. I also thought the avocado was a little too thick. That amount would have been better spread out over 5 or 6 sandwiches for our taste. Overall, I thought the basil was very nice (I sliced it thinly before sprinkling it on the avocado) and they would be a fine appetizer, but they were definitely not a main dish for us (even with soup) and were a little weird even as a side dish (which is how I served them).
0 Helpful