What says fall more than a big, cozy bowl of tomato soup coupled with a gooey grilled cheese sandwich to dunk? Nothing!
But…along with the cozy feelings of this traditional meal comes the processed, additive laden, not-really-food, food that makes your body feel icky.
With this updated recipe, you can still enjoy all the fall feels while doing your body a favor by giving it the plants it needs to feel its best!
In this recipe I used part fresh tomatoes and part canned tomatoes. This is mostly because I still have a monstrous tomato plant that isn’t done popping out cherry tomatoes, but also I LOVE the flavor of freshly roasted tomatoes. If you want to go completely canned, it will still be delicious, just skip the baking part and add 14 oz canned tomatoes.
I used canned cannellini beans to give the soup it’s creamy texture and a boost of iron, fiber, and all of the good things. And a touch of coconut sugar to balance all of the flavors. Yum!
So cozy up, turn on a favorite scary movie (I like Hocus Pocus because it’s not really scary or Scream because I’ve seen it so many times I know what’s going to happen), light your pumpkin-scented candle, and enjoy this delicious fall recipe.
Makes about 4-5 large bowls
Grilled Cheese Dippers
My favorite way to enjoy this soup is using the grilled cheese dipper as a spoon! Or you can rip the dippers apart and throw them in the bowl, letting them really soak up the soup flavor. You do you.
Meal Prep Tips
* If you don’t want to use the fresh tomatoes, skip the first step completely and add 1 14oz can of diced tomatoes when you add the 28oz can, 42 oz diced tomatoes total.
**Don’t have an immersion blender? That’s ok! Very carefully pour the soup mixture into a regular blender to blend it. Or, if you are ok with a chunkier texture, you could take a muddler or a mashing tool and smash the soup.
Want it vegan? Use olive oil instead of the butter and bake the bread with a drizzle of olive oil and s&p in lieu of cheese.
#soup #vegetarian #glutenfree #lunch #dinner