Name: Instant Pot Tomato Basil Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon extra virgin olive oil; 2 cloves garlic, peeled and minced; ½ large yellow onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 2 tablespoons fresh basil pesto (Here is how to make your own!); 6 sundried tomatoes, packed in oil; 4 cups chicken stock (can use vegetable stock to keep it vegetarian); 2 – 28 can San Marzano peeled tomatoes; salt and pepper to taste; splash of heavy cream; fresh basil for garnish; special equipment: hand immersion blender or high powered blender

Artichoke Pesto Grilled Cheese

Print Recipe

Author: Roni Proter

Ingredients

Scale

4 thick slices of sourdough bread
4 tablespoons fresh basil pesto
4 slices smoked gouda cheese
4 slices part skim mozzarella cheese
1 - 12 oz can artichoke hearts in oil
unsalted butter for frying
special equipment: cast iron skillet

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Instructions

In a cast iron skillet melt a tablespoon of butter and add two slices of the sourdough bread.
Add a tablespoon of fresh basil pesto to each slice.
Place two slices of smoked gouda on one slice and two slices of mozzarella to the other.
Add a thin layer of artichoke hearts to one piece.
Once the cheese begins to melt, place the other piece of bread on top.
Remove from the pan and slice on a diagonal to serve.

Find it online: https://dinnerreinvented.com/recipes/instantpot-tomato-basil-soup-artichoke-pesto-grilled-cheese/