Soup season! And this girl was craving dunking a grilled cheese into a bowl of hot tomato soup. So we did, and it was magical. This is a “set it and forget it” kinda recipe (minus the blending and the grilled cheese making). It was simple and so delicious. Perfect for a weeknight dinner this Fall, and I have a feeling your kids will love it too. Here are the deets...
Extra-virgin olive oil
1.5 lbs (about 650 grams) of tomatoes of your choice
1 yellow onion, roughly chopped
1 whole garlic head, halved across
1 bunch basil
3/4 tsp dried thyme
Dash of chili powder
Sea salt and pepper
1/3 cup non-dairy milk, heavy cream, or whole milk
1/2 cup vegetable stock or bone broth, plus more as needed
Heat the oven to 480°F
Drizzle some olive oil into a baking dish. Add in the onion, garlic, basil, and tomatoes. Drizzle more olive oil on top, plus a big sprinkle of salt and pepper, and dash of thyme. Bake for 30 to 35 minutes, until the tomatoes are slightly browned around edges.
Let cool for 5 to 10 minutes. Add all ingredients to a blender, along with the milk and vegetable stock. Add in the chili powder. Cover and blend everything until smooth. Taste and adjust the salt, pepper, and spices if needed.
Best served with a grilled cheese sandwich 😋