I’d never made tomato soup before – I know. What the heck? But I fixed that this week. In the midst of some chilly winter weather I had serious a craving for grilled cheese and tomato soup, so I got to work. The recipe is inspired by one I found in the Sprouted Kitchen cookbook, only it’s a vegan version with the addition of roasted red pepper. 10 ingredients and simple seasonings – you likely have everything you need on hand right now. If you’ve never taken the leap and made your own tomato soup, now is the perfect time to do it. Besides, you already have a grilled cheese to use as a spoon. A big, cheesy, delicious spoon. This soup can be made as intensely flavorful as you wish by simply adding more garlic, salt and pepper, fresh herbs and/or additional tomato paste. It can also be made more rich by adding real cream. I opted for almond milk to keep it dairy free, but I can imagine the real stuff would send it over the top. I loved how filling and satisfying it was and am excited that I now have a go-to tomato soup recipe as it’s one of my favorite winter dishes. Hope you enjoy it as much as we did.
