Grilled Zucchini Pesto Sandwich and Creamy Tomato Soup
A plant-based meal pairing charred zucchini and homemade arugula-basil pesto on sourdough with a smooth, herbaceous tomato soup. Zucchini slices are seasoned and grilled until marked, then layered with fresh tomatoes and pesto between buttered bread. The soup base uses plant-based butter and non-dairy milk, thickened with flour and enhanced by blending for a silky finish.
Ingredients
- 2 ea zucchini, cut into 1/2 inch slices lengthwise
- 1 tsp salt, for zucchini
- 1 tsp black pepper, for zucchini
- 1 tsp Italian seasoning
- 2 tbsp olive oil, for zucchini
- 2 cup arugula
- ½ cup fresh basil
- 1 cup unsalted raw almondsunsalted raw cashews1:1vegan
similar creamy texture
- 1 clove garlic
- ½ cup grated vegan parmesan, for pestonutritional yeast3:4vegandairy-free
umami and cheesy flavor
- 1 tsp crushed red chili flakes, for pesto
- 1 tsp pepper, for pesto
- ¼ cup lemon juice
- 1 cup olive oil, for pesto
- ¼ cup plant-based butterolive oil1:1vegandairy-free
lighter flavor
- ¼ cup flour
- 28 oz crushed tomatoes
- 3 tbsp tomato paste
- 2 ½ cup non-dairy milkoat milk1:1vegandairy-free
richer texture
- 3 tsp fresh basil, for soup
- 2 slices thick sourdough
- 1 whole sliced tomatoes
- 1 tsp red chili flakes, for assembly(optional)
- 1 tbsp grated vegan parmesan, soup garnishnutritional yeast3:4vegandairy-free
umami and cheesy flavor
- ½ tsp fresh basil, soup garnish
Instructions
- 1
Slice zucchini lengthwise into 1/2 inch slices, brush with olive oil, sprinkle with salt, pepper, and Italian seasoning, and set aside to marinate.
- 2
Combine arugula, basil, vegan parmesan, almonds, chili flakes, garlic, lemon juice, and olive oil in a blender, whiz until finely chopped, add lemon juice and oil, salt and pepper, and blend until smooth and spreadable consistency, adding water if too thick.
- 3
Melt plant-based butter in a heavy-based pot or dutch oven, add garlic and cook until soft, add flour, salt, pepper, crushed tomatoes, and tomato paste, stirring gently throughout.
- 4
Add non-dairy milk and vegan parmesan, then fresh basil, and simmer for approximately 20 minutes, stirring regularly.
- 5
Blend soup with a stick blender until smooth, then set aside.
- 6
Heat a grill pan with a little oil, place zucchini slices and sear for approximately 2 to 3 minutes on each side until charred grill marks appear.
- 7
Heat a grill pan with a little olive oil, lay a slice of buttered sourdough in the skillet, spread pesto generously on the inside, layer with zucchini and sliced tomatoes, place the other slice pesto side down, flip after grill marks appear on one side, and grill the other side until done.
- 8
Serve soup in a bowl, garnish with vegan parmesan, basil, and chili flakes to taste, cut sandwich and serve together.
Tips
Marinate zucchini slices before grilling for better flavor absorption.
Add water to pesto gradually if too thick to achieve spreadable consistency.
Blend soup with stick blender for enhanced flavor and silky texture.
Use a hot grill pan for pronounced char marks on zucchini.
Butter bread slices before grilling for even browning and texture.
Good to Know
Soup stores in refrigerator for up to 5 days. Pesto stores in airtight container for up to 3 days. Grilled zucchini best used immediately.
Pesto can be made 1 day ahead. Soup can be made up to 2 days ahead and reheated gently.
Serve soup hot in a bowl alongside the warm grilled sandwich. Garnish soup with vegan parmesan, fresh basil, and chili flakes.
Common Mistakes
Do not over-blend pesto or it becomes too smooth and loses texture; stop when finely chopped and combined.
Do not skip blending the soup or it will lack the silky consistency and flavor enhancement.
Do not grill bread too long or it will burn; watch for light golden grill marks.
Do not allow zucchini to marinate too long or it may become mushy before grilling.
Substitutions
Dairy-Free Swaps
Vegan Options
similar creamy texture