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Portobello Sandwiches with Roasted Red Pepper Vegetable Soup

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Makes 4 to 6 servings 1x

Time 1 hour

Units Scale

Ingredients

For the soup:

  • 2 tablespoons extra virgin olive oil
  • 1 white onion, chopped
  • 4 cloves garlic, chopped
  • 16 cherry tomatoes, halved
  • 2 small zucchinis, peeled and chopped
  • 2 cups water
  • 8–10 red long sweet peppers (or alternatively, 3 red bell peppers), roasted, stemmed, and seeded, skins removed
  • 3/4 cup heavy cream
  • Salt and pepper, to taste

For the sandwiches:

  • 6 portobello mushrooms, cleaned and stemmed, gills mostly removed
  • Extra virgin olive oil, for coating, plus more to taste
  • Salt and pepper, for seasoning
  • 2 sprigs rosemary, leaves only
  • 1/2 cup white wine (optional)
  • 1/2 cup vegetable stock (optional)
  • 2 tablespoons honey (optional)
  • 2 tablespoons butter (optional)
  • 1 medium-sized wedge toma (or alternatively, gruyère), sliced
  • 1 large french baguette
  • Mayonnaise, for toasting (or alternatively, butter)
  • 2 tablespoons butter
  • 1 clove garlic
  • 2 cups arugula
  • 1/2 lemon, juiced

Instructions

  1. Add extra virgin olive oil to a large pot over medium-low heat. Add onion, garlic, tomatoes, zucchini, and salt and pepper and cook, while stirring, until everything has slightly broken down (about 7 minutes). Add water and bring to a slow simmer.
  2. After 20-30 minutes, add roasted red peppers to the pot and use an immersion blender to mix everything together. Add heavy cream, continue blending until smooth and velvety, and remove from heat. Taste and adjust salt as needed. Note: Soup can be made ahead and reheated once ready to serve.
  3. In the meantime, heat the oven to 450 F. Add mushrooms to a roasting pan, coat with extra virgin olive oil, and season with salt, pepper, and rosemary. Optionally, add white wine and vegetable stock. Cook for 20 minutes, rotating and recoating the mushrooms halfway through.
  4. While mushrooms are cooking, brush baguette with mayonnaise and toast in a cast iron pan. Alternatively, use a toaster and brush with butter. Once golden brown, rub with garlic. If wine and vegetable stock were added to the pan, when mushrooms are done cooking, reduce the remaining liquid over medium heat on the stovetop. Add honey, swirl in garlic, and coat mushrooms.
  5. Add cheese to mushrooms and return to the oven until melted. Dress arugula with lemon juice and extra virgin olive oil and season with salt and pepper. Reheat soup, assemble sandwiches, and get to dunking.

– Recipe developed by Erika Houle