Portobello Sandwiches with Roasted Red Pepper Vegetable Soup
Photo: Sam Muller
PUBLISHED October 7, 2024
This comforting combination is reminiscent of beloved grilled cheese and tomato soup, but amped up with juicy-tender portobellos, peppery-fresh arugula, and smoky-sweet red peppers.
For even more flavor, add white wine and vegetable stock to the portobellos when you roast them, and once they’re cooked, reduce the liquids in a pan with honey and swirled butter, then coat the mushrooms just before assembling the sandwiches. Here, Toma brings a lot to the table, but it’s easy to imagine Gouda, Gruyère, white cheddar, or your favorite melting cheese working just as well. Use the sandwiches to scoop up as much soup as possible with each bite—plates and bowls will be left cleaner than they started.
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