Growing up my favourite meal was always grilled cheese and soup. I think that's because my grandma made me it for lunch during the summer while we were both on summer break. I know soup may seem weird in the spring and summer, but when certain foods are nostalgic it doesn't really matter what season it is. Today I made this hearty roasted red pepper and tomato soup with minimal ingredients in less than an hour. I hope you enjoy it as much as I did (and make sure to serve with grilled cheese!)
Ingredients:
6 tomatoes on the vine
1 diced red pepper
2 sprigs of fresh thyme
6 cloves of garlic (or to your liking)
Olive oil
1 tsp salt, 1 tsp black pepper
1 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 cup vegetable broth
1 cup non-dairy milk
Coconut yogurt
Fresh basil
Instructions:
Preheat oven to 400
To a baking dish add all of the ingredients except veggie broth, milk, coconut yogurt and basil
Bake for 40 minutes and then add contents to your blender
Make sure to remove the stems from the thyme before blending
Add in the milk and vegetable broth
Blend until smooth
Top the soup with coconut yogurt, olive oil and fresh basil
Dip your grilled cheese and enjoy!
