Creamy tomato soup with grilled cheese is one of the most nostalgic meals I can think of. Nothing beats a warm spoonful of soup paired with the gooey melted cheese smothered between slices of crunchy bread, right? Soup is one of those meals that can seem complicated, but when you break it down, there are really only a few steps between you and a cozy meal. For this one, all it takes is roasting up tomatoes and aromatics until they've softened and blitzing it in a blender to get it extra smooth. I added a splash of coconut cream to give it a bit of dairy-free richness and a delicious nuttiness. Serve on its own, with crusty bread, or with your favorite grilled cheese for old time’s sake.
Ingredients
1 yellow onion, cut in half
5 garlic cloves
6 Roma tomatoes
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon fresh rosemary
1 teaspoon thyme
½ cup vegetable broth
¼ cup coconut cream
Directions
Preheat oven to 400°F.
Quarter the tomatoes and add them to a shallow casserole dish with the garlic, onion, olive oil, salt, and black pepper.
Stir to combine everything and coat it in oil.
Bake for one hour, until the tomatoes are tender and start to brown slightly.
Stir in the garlic powder, oregano, rosemary, and thyme while the tomatoes are still hot.
Pour the mixture into a blender with the vegetable broth and coconut cream and purée until smooth. Taste and adjust seasonings as necessary.
Top with a drizzle of olive oil and coconut cream and serve immediately.
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