Roasted Tomato Soup

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
  • Basil
  • 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!

Creamy Mushroom Cauliflower Soup

I don’t know what it is but a good cup of mushroom soup always makes me smile. This is the traditional with a big vegetable twist – cauliflower. Yes yes what can this magical vegetable not transform into? Perfect in this recipe, it adds extra body without overpowering the warming flavors of mushroom. I mean, more secret veggies packed in this soup is a good thing! So sneaky, I bet kids wouldn’t even be able to tell.

I have no clue when I started loving mushroom soup. We definitely did not eat this as a kid and if it didn’t have cheese in it (aka Panera’s Broccoli Cheddar Soup) I wanted nothing to do with it. Whenever it happened, I am so glad it did because this is perfect for a chilly fall day! Paired with a creamy smoked paprika greek yogurt drizzle & cheesy garlic bread – you can’t go wrong!

This recipe is easy and comes together in about an hour – perfect thing to cook while multi-tasking…I promise, I did just that while cooking it!


Creamy Mushroom & Cauliflower Soup

1 tablespoon butter
1 tablespoon flour
4 cups of mushrooms – you can use any, I used Cremini. A combination of mushrooms works well too!
1 head of cauliflower
1 shallot
4 cups broth – I used beef but you could substitute vegetable to make it vegetarian!
s & p to taste!
1/2 cup heavy cream
1 tablespoon Yondu umami seasoning

Creamy Greek Yogurt Drizzle

1/2 cup non-fat greek yogurt
1 teaspoon smoked paprika

Cheesy Garlic Bread

whole grain loaf
olive oil
1 tablespoon minced garlic
shredded mozzarella cheese


Add butter and flour to a pot over medium high heat. Mix together as the butter starts to melt. This will help the soup thicken. Add the shallot and let it cook for about 2 minutes until fragrant. Add the mushroom and cauliflower. Mix together then add the broth. Let come to a boil and then reduce to a simmer for 30-35 minutes until the cauliflower is tender. Add s&p to taste stir occasionally. Once the cauliflower is tender transfer to a blender – I have a small blender so I did 2.5 batches (I poured the blended portion into a large bowl until it was all blended). Once it was all blended, I transferred back into the pot and added about 1/2 cup of heavy cream and Yondu umami seasoning. Stir until well combined and warm.

For the creamy greek yogurt drizzle combine greek yogurt, smoked paprika and 1 tablespoon of water. Mix until loose and creamy (you may need to add a little more water).

or the cheesy garlic bread – preheat oven to 375. Slice whole wheat loaf and drizzle olive oil on both sides. Add a pinch of minced garlic to eat slice and place in the oven for 5-6 minutes. remove and add shredded mozzarella cheese. Place back in the oven for 4-5 minutes until cheese is melted. Transfer to a broil setting for 1-2 minutes until everything is golden brown (watch it so it doesn’t burn!).

Transfer soup to bowls, add greek yogurt drizzle and give that bread a nice big dunk into this delicious fall soup! Enjoy!