Pesto Provolone Grilled Cheeses with Creamy Tomato Soup

A quick and easy homemade soup and sandwich combo perfect for a rainy day in less than 30 minutes.

4 slices Tuscan bread or other hearty Italian bread
8 thin slices of provolone cheese
2 TBSP unsalted butter

For the pesto:

1 cup fresh basil leaves, chopped fine
1 TBSP pine nuts
2 garlic cloves, minced
4 TBSP fresh grated parmesan cheese
4 TBSP extra-virgin olive oil

For the soup:

15 oz can crushed tomatoes
2 TBSP tomato paste
2 cups vegetable broth
1 cup heavy cream
salt & pepper

View the full recipe at YepRecipes →