Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
22
High
Nutrition per serving
Calories1297.3 kcal (65%)
Total Fat102.4 g (146%)
Carbs50.3 g (19%)
Sugars11.6 g (13%)
Protein49.1 g (98%)
Sodium2037.3 mg (102%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
for the soup
6roma tomatoes
quartered
1red onion
cut in half, then cut in quarters
1 headgarlic
with the top of the head cut off to expose the cloves
4 tbspsolive oil
salt
to taste
pepper
to taste
2 cupsbone broth
½ cupheavy cream
parmesan cheese
for garnish
for the sandwiches
Instructions
Step 1
Preheat oven to 400 degrees. In a large sheet pan, add tomatoes, onion, and garlic, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 40 minutes.
Step 2
When the veggies are almost done, bring bone broth to a boil in a large heavy bottomed pan. Remove the veggies from the oven, and when cooled slightly, blend together. Remember to squeeze out the garlic before blending.
Step 3
Pour veggie mixture into the bone broth, bring to a boil, then bring back down to a simmer.
Step 4
Prepare the sandwiches while the soup is simmering. Spread the mayo on one side of each of the pieces of bread. Build the sandwiches by putting the cheddar and pepper jack, then turkey, then monterey jack and colby jack. Melt the butter in a frying pan, and fry low and slow with the lid on, until melty and golden on each side.
Step 5
To the soup, add heavy cream and put into bowls. Garnish with parmesan cheese and serve with grilled cheese.
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