3 14 1/2 ounce cans no-salt-added diced tomatoes with juice
1/2 cup basil leaves chopped
4 cups vegetable broth
1/2 teaspoon black pepper to taste
3 portabella mushrooms
2 tablespoons onions diced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon dried oregano
1 tablespoon garlic minced
1/4 teaspoon black pepper
1 tomatoes
5 3 ounce high-fiber rolls
5 ounces provolone cheese
Steps:
To roast the red peppers for the soup Preheat oven to 500 degrees line pan with foil smooth out foil pour 2 tablespoons of oil into baking sheet and place the peppers cut side up on the oil and season them with pepper
Turn the peppers over and roast in the oven for 18 minutes or until the skin blisters it should blacken slightlyPut warm peppers in a bowl and cover with plastic wrap
Set aside to cool for at least 30 minutes No peeking
When peppers are cool remove and discard the skins slice into 1/4 pieces
In a 5 quart dutch oven over medium heat add the 2 tablespoons oil butter potato carrots celery and onion; saut until vegetables are tender
Add roasted peppers canned tomatoes undrained basil and vegetable broth
Bring to a boil; simmer uncovered for 1 hour and 35 minutes when the potato and carrot is done
Add pepper
Optional Remove soup from heat and transfer to a food processor fitted with a metal blade process until mixture has reached a smooth consistency
Sandwich Rub off mushrooms remove the gills slice and place the mushrooms in a shallow pan
Add onion to the mushroom slices
In a small bowl whisk together the vinegar oil oregano garlic and pepper
Pour this liquid mixture over the mushroom mixture
Let stand at room temperature for 15 minutes or so turning twice
Preheat oven to 350 degrees
Bake mushroom mixture at 350 degrees for 20 or 30 minutes
Preheat broiler
Assemble partial sandwich onto baking pan by putting mushroom mixture onto bottom bun and topping it with one slice of tomato and one slice of cheese
Set the top halves onto pan so they toast separately
