Pesto Avocado Spinach Grilled Cheese
Serves 210 mins prep20 mins cook
This deliciously comforting Pesto Avocado Spinach Grilled Cheese sandwich paired with homemade tomato soup is perfect for those winter cravings. The crispy keto bread holds layers of pesto, baby spinach, mashed avocado, and melted dairy-free cheese, making it a hearty meal. The homemade tomato soup is rich with flavors from sautéed onions, garlic, carrots, and basil, blended to your desired consistency. A perfect combination for lunch or dinner!
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What you need
Instructions
1: Heat 2 slices of keto bread in ghee over medium-high heat. 2: Add a layer of pesto, baby spinach, and mashed avocado to one side of the bread. 3: Place dairy-free Gouda cheese on the other side of the bread. 4: Heat for 2-3 minutes until the cheese melts and put the two halves together. 5: In a pot, heat 1 tablespoon of olive oil over medium heat. 6: Add 1 medium chopped onion, 3 minced cloves of garlic, and 1 large chopped carrot. Sauté for about 3 minutes until soft. 7: Add 1 cup of broth, 28 ounces of jarred tomato sauce, 2 tablespoons of tomato paste, 1/2 teaspoon of hot sauce, 2 tablespoons of fresh chopped basil, and 1 teaspoon of dried oregano. 8: Bring to a boil, then reduce heat and cook for about 10 minutes. 9: Blend the soup slightly using a blender or immersion blender. 10: Add salt and pepper to taste.View original recipe