Recipe // Grilled Cheese & Tomato Soup

Ingredients

Soup

• 5 large heirloom tomatoes, de-stemmed and chopped
• 1 onion, chopped
• 1 bulb of garlic, with the top cut off
• 1 tsp oregano
• 1 tsp thyme
• Generous pinch of salt
• 3 tbsp olive oil
• ¼ c coconut cream
• 1 tsp vegetable broth powder
• 1 cup water
• 1 tsp maple syrup
• Handful of fresh basil

Grilled Cheese

• 2 slices of Bub & Grandmas bread
• 1 tsp Plant-Based Butter (available in store only)
• Handful of Plant-Based Cheddar Cheese

Directions

• Preheat the oven to 400 degrees. To a baking dish add the chopped tomatoes, onion, garlic, thyme, oregano, olive oil and salt. Bake for 35-40 minutes until the garlic is golden. Heat a pan over medium heat and butter one side of your bread. Flip it over and put a generous amount of cheese then place the other slice of bread on top. Place the sandwich in the pan and cook for about 3-4 minutes on each side until golden and cheese is melted.
• Place the cooked tomatoes, onion, cloves of garlic, and all the juices in a pot. Add the coconut milk, a handful of basil, vegetable broth powder, water, and maple syrup. To a high speed blender or using an immersion blender blitz until smooth. Taste and adjust salt if needed. Dish up and garnish with fresh basil and eat with a grilled cheese.