Grilled Cheese and Roasted Tomato Soup

To create a dairy-free version of this grilled cheese and roasted tomato soup, you can substitute the cheeses with plant-based alternatives like vegan mozzarella and gouda. For the soup, ensure that the coconut milk is unsweetened and use nutritional yeast to add a cheesy flavor without dairy.

Grilled cheese and roasted tomato soup pair well with a simple side salad, pickles, or even some crispy potato chips for added crunch. You could also serve it with a side of roasted vegetables for a more balanced meal.

To store leftover grilled cheese and roasted tomato soup, let the soup cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For the grilled cheese sandwiches, it's best to store them separately in a container, but they are best enjoyed fresh. If you need to store them, wrap them in foil and refrigerate for up to 2 days, then reheat in a skillet for best results.

Absolutely! You can use any type of bread you prefer for the grilled cheese sandwiches. Sourdough, whole grain, or even gluten-free bread are great alternatives. Just make sure the bread is sturdy enough to hold the melted cheese without falling apart.

To make roasted tomato soup from scratch, start by preheating your oven to 400°F (200°C). Chop your tomatoes, onion, red bell pepper, and garlic, then spread them on a baking sheet and drizzle with olive oil. Roast the vegetables for about 20 minutes, then transfer them to a pot. Add coconut milk, salt, pepper, and Italian seasoning, simmer for 10 minutes, and blend until smooth for a delicious homemade soup.