Homemade Roasted Cherry Tomato Soup with Sourdough Grilled Cheese

Roasted Cherry Tomato Soup

The best vegan tomato soup, your kids won't even notice is vegan :) Creamy, dreamy, vegan and delicious. No heavy creamy needed for this one. Watch until the end for a surprise guest :)

Ingredients:

2 lbs cherry tomatoes
1 yellow onion, roughly chopped
2 head garlic, top sliced off
2 yukon gold potato, chopped
½ tsp black pepper
1 ½ cup vegetable broth
1 tsp salt
½ cup fresh basil

Note: You'll also need a roasting tin, parchment paper and a high speed blender or an immerson blender .

Directions:

Preheat the oven to 400F.

On a parchment lined baking sheet, add the cherry tomatoes, onion, garlic, potato black pepper and salt.
Allow to bake for 35 minutes, until the cherry tomatoes have burst.

Once the vegetables have cool down and are safe to handle, transfer all ingredients to a medium a large pot or a high speed blender.

You can also use an immerson blender once the all ingredients are in the pot.Along with the basil and vegetable broth blend until completely smooth.
Taste and adjust seasonings as needed. Swirl with pesto and coconut milk if desired. Enjoy and follow for more.

Note: While the soup stays warm start preparing to make the sourdough grilled cheese. Follow the recipe below:

Sourdough Grilled Cheese Recipe:

Ingredients:

2 slices sourdough bread ( I got a fresh sourdough bread with rosemary from HEB's bakery )
2 tablespoons butter softened, divided ( I use Kerry Gold brand )
2 slices cheddar cheese
2 slices swiss cheese
2 tablespoons mayonnaise divided ( I used light mayo )

Directions:

Heat large skillet over medium-low heat.
While skillet warms, spread 1 tablespoon softened butter on one side of each piece of bread.

Place 1 slice of cheddar and 1 slice of swiss ( each cheese divided to make to pieces ) on top of one slice of buttered sourdough. Top cheeses with another slice of buttered sourdough, with buttered side facing cheeses. Repeat with remaining bread and cheese to form second sandwich.

Spread ½ tablespoon mayonnaise on outside of top piece of sourdough for each sandwich. Place sandwiches in warm skillet, mayonnaise-side down, and spread another ½ tablespoon mayonnaise on outside of bread facing up.

Cook sandwiches 3 to 4 minutes, then flip sandwiches over and cook another 3 to 4 minutes, until bread is golden brown and cheese is melted. Serve warm as-is or with desired sides such as tomato soup.

Note: If your bread is cooking faster than the cheese is melting, cover the skillet with a lid for 1-2 minutes.

Serve with any desired side or my kid's favorites tomato soup. Enjoy and follow for more.

This recipe is super kid friendly and will leave them coming back for more.