Creamy Roasted Tomato Soup & Sourdough Dilly Grilled Cheese

Fall is definitely the time of year when I start craving those warm, comforting suppers again, and this one was SO good. This isn’t the kind of supper we eat all the time, but when we do, the whole family loves it. And now that my kids are teens/young adults with their own schedules and lives, I’ve learned to appreciate those meals that actually bring everyone back to the table. Tonight, this was one of them.

Homemade creamy roasted tomato soup made with fresh tomatoes, coconut milk and basil, served with a crispy sourdough grilled cheese filled with a three-cheese blend and dill weed.

Warm, savory, creamy, cheesy and absolutely delicious. Just simple, real food and a little fall comfort.

Creamy Roasted Tomato Soup

Serves approximately 6

Ingredients

• 10–12 medium ripe tomatoes, quartered

• 1 large onion, roughly chopped

• 5–6 cloves garlic

• 2 tbsp avocado oil

• 1 cup chicken broth

• 1 can (400 mL) full-fat coconut milk

• 1/4 cup finely chopped fresh basil (about 8–10 medium leaves), OR 2-3 tbsp basil paste

• 1 tsp salt, plus additional salt to taste

  
  

Directions

• Preheat oven to 425°F.

• Place the tomatoes, onion and garlic on a large baking sheet. Drizzle with avocado oil and season with 1 teaspoon of salt.

• Roast for approximately 35–45 minutes, until the tomatoes are very soft and juicy and the vegetables are beginning to caramelize around the edges.

• Transfer the roasted vegetables and all those delicious juices from the pan into a large pot.

• Add 1 cup of chicken or vegetable broth and bring to a gentle simmer for about 10 minutes.

• Using an immersion blender, blend until completely smooth and creamy. You can also carefully transfer the soup to a regular blender in batches.

• Stir in the coconut milk and basil and continue heating gently for another 5–10 minutes.

• Taste and add additional salt as needed. I added a little extra salt to mine at the end, and it really brought all the flavours together.

• If you prefer a slightly thinner soup, simply add a little additional broth until it reaches the consistency you like.

  
  

Three-Cheese & Dill Grilled Sourdough

Ingredients

• Sourdough bread

• Three-cheese blend

• Dill weed

• Butter

Directions

• Butter the outside of each slice of sourdough.

• Place one slice butter-side down and add a generous layer of the three-cheese blend. Sprinkle the cheese with fresh dill weed and top with the second slice of sourdough, butter-side facing out.

• Cook in a skillet over medium-low heat until the sourdough is beautifully golden and crispy. Flip and continue cooking until the other side is golden and the cheese inside is completely melted.

• Cut in half and serve hot alongside the creamy roasted tomato soup.

And yes… dipping the grilled cheese in the soup is pretty much mandatory.

A Little Fall Comfort

There’s just something about a cozy comfort meal that everyone loves. Sometimes food is also about comfort, family and sitting around the table together, especially as our kids get older and those moments aren’t quite as easy to come by. Tonight it was homemade tomato soup, crispy grilled cheese, conversation around the table and everyone enjoying the same meal.

And sometimes, that’s exactly what supper should be.

ENJOY!!

Helen XO