Is it tomato soup and grilled cheese or grilled cheese and tomato soup? I think we can all agree that the grilled cheese is what we want but when paired with a delicious tomato soup, its a combination unlike any other. I am certainly in the market for one pan, limited mess dishes – although no matter how hard I try, my kitchen is always a mess after I cook. This Roasted Tomato Soup is seriously foul proof and so delicious. I made this version dairy free with a secret ingredient and it does not disappoint!
And then we can’t forget about the delicious grilled cheese – the end all be all sandwich soup combination.
- 2lb Tomato’s – cherry, campari & roma
- 1 onion, diced in big chunks
- 1 head of garlic, peeled
- 1/4 cup olive oil
- Red Pepper Flakes
- Salt & Pepper
- 1 can Lite Coconut Milk
Add the tomato, onion, olive oil, basil, red pepper flakes, salt and pepper to a deep dish and place in 400 degree oven for 35-40 minutes. Take garlic and place in the center of aluminum foil and wrap tightly – the garlic will get really soft.
Remove from the oven and take in all the delicious smells!
Remove the basil from the pot. Place all ingredients into a blender or use an immersion blender. Add additional basil to the blender and blend.
Transfer back to the pot and add one can of Lite Coconut Milk. You can def use the regular Coconut Milk, but the lite is a little more guilt free. *You can use heavy cream as a dairy option*
Season with a little more salt and pepper and add red pepper flakes if you like a little heat.
Garnish with fresh basil and enjoy!
Grilled cheese – take two slices of sourdough bread and butter one side of each slice. Place butter side down on a medium heat skillet – place cheddar cheese on top and then add additional slice of bread on top. Let cook for 3-4 minutes until the butter is golden and the cheese starts to melt. Flip the sandwich and let the other side get golden brown. Remove from heat when the cheese is melted. Slice, dip in the soup and ENJOY!