There’s no comfort food like a bowl of warm soup and a grilled cheese sandwich on cold day home from school.
canMy mom always used to make us a big pot of soup when it got cold outside, and it would always be paired with a perfectly melty grilled cheese sandwich. Were you really into soup and grilled cheese as a kid? I definitely was. To this day, it’s still one of my favorite combos and I still think that my mom makes one of the best grilled cheese sandwiches.
If you’re doing a Whole30, the grilled cheese sandwich might not be an option, but that doesn’t mean you can’t enjoy a bowl of perfect tomato soup!
I’m convinced we’ll get snow again this year and you can start getting prepared right now by adding this roasted tomato soup recipe to your list!
I know you could just heat up a can of tomato soup but honestly there’s no need to! With just a few simple ingredients you can make your own tomato soup from scratch that tastes better than any canned or boxed version ever could.
This recipe uses canned fire-roasted tomatoes which makes it an incredibly easy recipe to whip up if your stuck at home because of the weather. I always like to keep a few extra cans of roasted tomatoes in my pantry for soups and stews.
This tomato soup can also feed a crowd, which makes it a great budget friendly meal. I used canned coconut milk (my go-to dairy alternative) to make this soup creamy and delicious while still remaining dairy-free, Paleo, and Whole30 compliant.
So, go ahead and make a batch of this delicious soup! Then, make a perfectly melty delicious grilled cheese sandwich and relive your childhood.
1 tbsp olive oil
1/2 onion, chopped
1 clove of garlic
1 tbsp chopped fresh basil (plus more for garnish)
1/4 tsp crushed red pepper flakes
2 tsp salt + more to taste
1-15oz can fire roasted tomatoes
1-15oz can crushed tomatoes
1/2 c chicken broth
1/2 c light coconut milk
1 tsp balsamic vinegar
Sauté the onions, garlic, and spices in a large pot in olive oil until the onions are translucent
Add all of the remaining ingredients (except the coconut milk) and simmer for 30 minutes.
Next, add everything to a blender and blend until smooth. Pour it back into the pot and add the coconut milk. Simmer on low for 10 minutes.
Serve with a drizzle of coconut milk (and your favorite gluten-free grilled cheese if you’re not doing Whole30!).
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