It’s Friday! What is everyone up to this weekend? We have some dinner (Ruggles Black – my absolute favorite for all you Houston-ites) and brunch plans, but other than that, I need to buckle down and get to work on some homework and this thesis that won’t leave the back of my mind. I started a new internship this week, so I wasn’t able to devote any time to school-related things, so looks like my weekend is set.
More on Ruggles Black though. I am going to miss this place should we ever move back to Denver. It’s an upscale version of Ruggles Green, another amazing restaurant with the best GF pizza crust I’ve ever had, and features a menu full of healthy paleo items. i.e. paleo almond meal fried chicken with cauliflower mash, paleo enchiladas, paleo tandoori chicken, paleo tacos etc. So good, and I was so impressed with the healthy, but delicious, menu.
Anywho, speaking of healthy and delicious. This tomato soup is really freaking good too. This recipe made it on the blog about a year ago, and the pictures were pretty bad and didn’t really get the point across to how good it is. It’s also incredibly easy and made with just a handful of simple, healthy ingredients – tomatoes, carrots, onion, garlic, broth, coconut milk, spices. That’s it. Then I decided to add some grilled cheese croutons because I made this on a Sunday and I always want treats on Sundays. I highly recommend them any day of the week, though.
Enjoy this little taste of your childhood. I don’t know a single person who isn’t on board with grilled cheese and tomato soup, so I know you guys (and your kiddos) will love this healthier recipe. Enjoy!
- For the Soup
- 2 32 oz cans of whole tomatoes
- 2 onions - roughly chopped into 1 inch pieces
- 5 carrots - peeled - roughly chopped into 1 inch pieces
- 4 cloves garlic - whole
- 1 tbsp coconut oil
- 1/2 tsp red pepper flakes
- 2 cups low sodium veggie broth
- 1 14 oz can full-fat coconut milk
- 2 tsp salt
- 1/2 tsp black pepper
- For the GF Grilled Cheese "Croutons"
- 4 slices of GF bread
- 4 slices of grass-fed cheddar, or 2 oz per sandwich if using a block of cheese
- 2 tbsp grass-fed butter
- For the Soup
- Heat a large stock pot on medium heat
- Add the coconut oil until it melts
- Add the carrots, onion, garlic and salt and pepper and cook for about 10 minutes (if your veggies begin to stick to the bottom of your pan, add a little of the broth)
- Add the tomatoes, broth and red pepper flakes and cook on low for 20 minutes, or until the carrots are tender
- Add the coconut milk and then transfer to a blender or use an immersion blender to puree the soup
- Taste to see if it needs more seasoning, and enjoy!
- For the Grilled Cheese "Croutons"
- Preheat a skillet on medium heat
- Butter one side of each piece of bread
- Lay the bread butter-side down on the pre-heated pan, then add the cheese and the second slice of bread on top
- Cook for about 3 minutes/side, or until golden brown and the cheese begins to melt
- Repeat for the second sandwich
- Slice the sandwiches into cubes and serve on top of the soup
This soup looks amazing!! So warming and comforting! 😀
Thanks, Sarah 🙂 It’s one of my favorites, and SO easy 🙂