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.