Roasted Tomato, Almond, and Avocado Soup
Kale and Caramelized Onion Grilled Cheese
Ingredients
- 2 (28-oz) cans whole peeled tomatoes
- 2 shallots, quartered
- 6 cloves garlic
- ¾ cup Marcona almonds, divided
- 1 (1-oz) pkg fresh basil, separated into leaves
- ½ tsp kosher salt
- 1 tsp pepper
- 1 (32-oz) carton low-sodium chicken broth
- 1 avocado, pitted and cubed
Instructions
- Preheat oven to 450°F. Stir together tomatoes (with liquid), shallots, and garlic on a foil-lined rimmed baking sheet. Bake 15 minutes or until shallots and garlic are tender.
- Carefully transfer half of mixture to a blender. Add ½ cup almonds, basil, salt, pepper, half of broth, and half of avocado.
- Remove center of lid, and cover with a clean kitchen towel. Process until smooth. Transfer to a Dutch oven. Repeat with remaining tomato mixture, broth, and avocado.
- Bring soup to a boil over medium-high heat; reduce heat, and simmer 5 minutes. Top individual servings with ¼ cup almonds and additional fresh basil, if desired.
Side Dish Ingredients
- 1 (8-oz) pkg diced red onion
- 2 Tbsp olive oil, divided
- 1 (5-oz) pkg baby kale
- 1 tsp balsamic vinegar
- 12 (1-oz) slices whole-grain sandwich bread
- 6 (0.7-oz) slices Havarti cheese
Side Dish Instructions
- Cook onion in 1 Tbsp hot oil in a large skillet over medium-high heat 10 minutes or until tender and browned. Add kale and vinegar; cook 2 minutes. Remove from pan; wipe skillet clean.
- Top 6 bread slices with kale mixture and cheese; cover with remaining bread.
- Cook sandwiches, in 2 batches, in ½ Tbsp hot oil per batch in skillet over medium heat 3 to 4 minutes per side or until toasted and cheese is melted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
212
|
280
|
492
|
| Fat (g) | 14 | 13 | 27 |
| Sat. Fat (g) | 1 | 5 | 6 |
| Protein (g) | 8 | 12 | 20 |
| Carb (g) | 19 | 26 | 45 |
| Fiber (g) | 8 | 5 | 13 |
| Sodium (mg) | 516 | 404 | 920 |
Quick & Healthy Meal Plan
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