Epic Grilled Cheese and Tomato Soup
This may be the best tasting combo I’ve made to date! The tomato soup is so fresh, light and flavorful (Whole30, Paleo + Vegan) then combine that with the hearty grilled cheese (not Whole30, Paleo or Vegan 😜) to dip in the soup - its a match made in heaven! I hope you enjoy as much as I did!
Grilled Cheese
Ingredients:
2 slices of thickly cut bread (I used sourdough)
4 fresh slices of muenster cheese
5 basil leaves
1/2 an avocado
1-2 tablespoons of mayo (I used Chosen Foods Avocado Mayo)
Sprinkle of maldon sea salt
Sprinkle of red pepper flakes
Steps:
Pre-heat your grill pan on medium-high heat while preparing the ingredients
Spread the outside of your bread with mayo then add the muenster cheese so it covers the inside side of each slice of bread. Add layer of basil and half of an avocado to one side of the bread. Before adding the top slice, sprinkle red pepper flakes over the avocado to add some spice.
Cook each side for 4-5 minutes or until the bread is browned and the cheese is melted. Sprinkle the toasted sides with sea salt and chow down!
Tomato Soup
Ingredients:
2 tablespoons of olive oil
1 diced yellow onion
5 cloves of diced garlic
10 plum tomatoes cut in half
32 ounce can of diced tomatoes
3 cups of vegetable broth
2 cups of packed basil leaves
2 tablespoons of sea salt
1 1/2 teaspoons of black pepper
1/2 teaspoon red pepper flakes
1 teaspoon of fresh or dried thyme
Steps:
In a stock pot, sauté the onion and garlic in olive oil until soft and fragrant about 3-4 minutes.
Add the sliced plum tomatoes and cook for another 10-12 minutes stirring every few minutes until they soften up.
Add the basil, thyme, red pepper flakes, salt, pepper, vegetable broth and canned tomatoes then bring to a boil for about 40-45 minutes leaving the pot uncovered.
Either use an immersion blender or transfer to a blender to puree. If needed, add more salt and pepper to taste.
Serve with a side of grilled cheese or on its own and enjoy!