Avocado Grilled Cheese on Sourdough with tomato soup

Diets

Vegetarian

Ingredients

Produce
- 1 Avocado
- 1 Lime
- 1 Roma tomato
- 1 Shallot
- 15 oz Tomatoes
- 2 tsp Vegetable base

Bread & Baked Goods
- 4 Sourdough bread, Slices

Dairy
- 1 oz Asiago cheese
- 3 oz Cheddar cheese, slices
- 2 oz Sour cream

Time
Total: 35M

Found on homechef.com

Description

Grilled cheese and tomato soup are classic comfort fare, but the flavors and textures of our version with creamy avocado, toasted sourdough, and melty cheddar are practically prescription-strength. Now for the fine print: ask your doctor if your heart is healthy enough for the flavors of this avocado grilled cheese. Side effects from eating this Asiago-topped sandwich may include involuntary shouts of "Yum!", tastebud overstimulation, and feelings of supreme satisfaction.

Peel and mince shallot. Core Roma tomato and cut into ¼" rounds. Halve lime and juice. Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon and into a small bowl. Add 1 tsp. lime juice, ¼ tsp. salt, and a pinch of pepper to bowl with avocado. Mash with a potato masher or spoon to form a chunky puree. In another small bowl, combine half the sour cream and 1 tsp. lime juice.

Place a cheddar slice on each slice of bread. Top two bread slices with mashed avocado and Roma tomato rounds. Top with other slice of bread.

Heat 1 tsp. olive oil in a medium pot over medium heat. Add shallot to hot pot and cook, stirring often, 2 minutes, or until shallots become translucent. Add vegetable base, crushed tomatoes, and 1 cup water to pot. Bring to a simmer and cook 8-10 minutes, or until slightly thickened. Season with ½ tsp. salt and ¼ tsp. pepper. Remove from burner and whisk in remaining sour cream. Cover and keep warm.

While soup simmers, heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add sandwiches to hot pan and cook 2-3 minutes per side, or until bread turns golden brown. Add an additional 1 tsp. olive oil to pan if needed. Transfer sandwiches to prepared baking sheet.

Top each sandwich with shredded Asiago and bake 5-6 minutes, or until Asiago is melted. Transfer sandwiches to cutting board and let rest at least 5 minutes before halving on an angle.

Serve sandwiches on a plate with tomato soup on side. Garnish soup with a dollop of lime crema.

Engaging. Instinctive. Curious.

Directions

1 Before Cooking Preheat oven to 425 degrees Thoroughly rinse produce and pat dry Prepare a baking sheet with foil and cooking spray Prepare the Ingredients Peel and mince shallot. Core Roma tomato and cut into ¼" rounds. Halve lime and juice. Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon and into a small bowl. Add 1 tsp. lime juice, ¼ tsp. salt, and a pinch of pepper to bowl with avocado. Mash with a potato masher or spoon to form a chunky puree. In another small bowl, combine half the sour cream and 1 tsp. lime juice. 2 Build the Sandwiches Place a cheddar slice on each slice of bread. Top two bread slices with mashed avocado and Roma tomato rounds. Top with other slice of bread. 3 Start the Soup Heat 1 tsp. olive oil in a medium pot over medium heat. Add shallot to hot pot and cook, stirring often, 2 minutes, or until shallots become translucent. Add vegetable base, crushed tomatoes, and 1 cup water to pot. Bring to a simmer and cook 8-10 minutes, or until slightly thickened. Season with ½ tsp. salt and ¼ tsp. pepper. Remove from burner and whisk in remaining sour cream. Cover and keep warm. 4 Start the Grilled Cheese While soup simmers, heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add sandwiches to hot pan and cook 2-3 minutes per side, or until bread turns golden brown. Add an additional 1 tsp. olive oil to pan if needed. Transfer sandwiches to prepared baking sheet. 5 Finish the Grilled Cheese Top each sandwich with shredded Asiago and bake 5-6 minutes, or until Asiago is melted. Transfer sandwiches to cutting board and let rest at least 5 minutes before halving on an angle. 6 Plate the Dish Serve sandwiches on a plate with tomato soup on side. Garnish soup with a dollop of lime crema. With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever. Sign Up Today Download Recipe Card

Nutrition

Nutrition per serving Calories 695 Carbohydrates 55g Fat 44g Protein 29g Sodium 1642mg