I am a soup addict! I eat soup for lunch at least four times a week and sometimes for dinner as well. It's perfect for the cool fall weather and so easy to meal prep, portion out or freeze for later. Soup & a sandwich or soup & salad combos are the best! We all know that tomato soup and grilled cheese are soulmates that were destined to be together. They're our favorite lunch couple. This recipe gives them a fresh new twist that will renew your love and make you never open a can of that "Mmm mmm good" watered down mess again.
Ingredients:
1 28 oz. can Muir Glen Organic Fire Roasted Crushed Tomatoes
1 box of low sodium vegetable or chicken stock
4 Roma Tomatoes, finely diced (can substitute 8 oz. can, crushed)
3 medium carrots
1 celery stalk
1 med vidalia onion
4 cloves of garlic, minced
2 sprigs of fresh thyme
4 T. olive oil
2 T. Sweetener (sugar in the raw or stevia, optional)
sea salt to taste
Garnish:
Crème Fraîche
Fresh chives or scallions
The best grilled cheese:
Butter two slices of sourdough bread on the outside and sprinkle with garlic powder. Place
1 slice of pepper jack and one of sharp cheddar cheese (or your choice) on the inside. Toast on Med-Low heat in a cast iron skillet or heavy cast pan until the cheese melts and the outsides are golden brown, Slice into triangles, or cube and use the sandwich as croutons in your bowl of soup.
Directions:
Add the carrots, celery and onion to a food processor. Blend until coarsely chopped.
Add the mixture to a large pot with 4 Tbs. of olive oil heated to medium heat. Sauté for 3 minutes, add the minced garlic and cook an additional 2 minutes.
Add canned and diced tomatoes, stock and thyme. Simmer for 10 minutes. Add stevia and salt to taste. Cook an additional 10 minutes and turn off heat.
Serve by spooning into Soup bowls, swirl the top with Crème Fraîche and garnish with chives.
*Can be made vegan by omitting the Crème Fraîche and using vegetable stock. Also by using non-dairy cheese and vegetable spread on your sandwich.
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