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Pureed Tomato Soup
with smashed avocado melts

Active: 35 min Total: 35 min
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.


Pureed Tomato Soup:
  • Garlic - 2 cloves , minced
  • Onion - 1 , chopped
  • Basil - 1 stalk , leaves of
  • Oil, olive - 1 Tbsp
  • Tomato paste - 1 Tbsp
  • Diced tomatoes (28 oz / 794 g can) - 1 can
  • Sundried tomatoes - 6
  • Salt - 1/2 tsp
  • Stock, chicken - 2 cups
  • Cinnamon - 1/4 tsp
  • Creme fraiche / sour cream - 1/4 cup
Smashed Avocado Melts:
  • Avocados - 2
  • Lemon juice - 1/2 Tbsp
  • Oil, olive - 1 Tbsp
  • Naan, pitas, or other bread - 4 slices
  • Basil - 1 stalk
  • Cheese, mozzarella - 4 slices


  1. "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)
  2. Garlic / Onion / Basil - Prep as directed (Can be done up to 3 days ahead)

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  1. 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.
  2. 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.
  3. 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.
  4. After soup cools, puree with an immersion blender. Stir in cinnamon, and season to taste with salt and pepper.
  5. Top soup with sour cream or creme fraiche and chopped basil and enjoy with melts.



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