Herb Grilled Cheese & Tomato Soup

Herb Grilled Cheese & Tomato Soup *Ingredients* For the tomato soup: 2 cups cherry tomatoes 2 garlic heads 1 onion 1/4 cup basil 1 red bell pepper 1 teaspoon chilli flakes ½ cup water ¾ cup coconut milk/ heavy cream ¼ cup parmigiano reggiano Salt & pepper 2 tbsp. olive oil For the sandwich: 2 slices of bread of your choice (I chose sourdough) 2 slices gouda cheese ⅓ cup shredded mozzarella butter 1 tbsp. olive oil 1 teaspoon fresh parsley (chopped) *Instructions* Make the soup: In a baking dish place cherry tomatoes, garlic heads, onion, red pepper, salt, pepper, chili flakes, olive oil and mix. Bake at 400F for 45-50 min or until vegetables are softened. Transfer the vegetables into a blender (squeeze the garlic cloves out of its skin), add 1/2 of the coconut milk and basil. Once smooth, transfer onto a medium size saucepan. Place the saucepan over high-medium heat, add water, the rest of the coconut milk and mix. Cook for a few minutes and then add parmigiano reggiano. Lower the heat and cook the soup for about 10 minutes or until it has thickened a bit. Stir often. Make the sandwich: Using a butter knife spread the butter over the bread (only from the outer side of the sandwich). Place the bread slices on a pan over medium heat and add the cheese. Gently, place one slice over the other and toast until the bottom bread slice becomes golden brown, flip over and toast the other side. Once ready, mix olive oil with parsley and spread over the top of the sandwich. Serve warm with the tomato soup.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a baking dish place cherry tomatoes, garlic heads, onion, red pepper, salt, pepper, chili flakes, olive oil and mix. Bake at 400F for 45-50 min or until vegetables are softened.

Step 2

Transfer the vegetables into a blender (squeeze the garlic cloves out of its skin), add 1/2 of the coconut milk and basil. Once smooth, transfer onto a medium size saucepan.

Step 3

Place the saucepan over high-medium heat, add water, the rest of the coconut milk and mix. Cook for a few minutes and then add parmigiano reggiano.

Step 4

Lower the heat and cook the soup for about 10 minutes or until it has thickened a bit. Stir often.

Step 5

Using a butter knife spread the butter over the bread (only from the outer side of the sandwich).

Step 6

Place the bread slices on a pan over medium heat and add the cheese.

Step 7

Gently, place one slice over the other and toast until the bottom bread slice becomes golden brown, flip over and toast the other side.

Step 8

Once ready, mix olive oil with parsley and spread over the top of the sandwich.

Step 9

Serve warm with the tomato soup.