Creamy Tomato Soup + Cauliflower Crust Grilled Cheese


Serves 4

Tomato Soup

2 tablespoons unsalted butter

1 small onion, chopped

1 tablespoon tomato paste

1 28-oz. cans crushed fire-roasted tomatoes

2 cups / 500ml vegetable broth

1 sprig thyme

1 bay leaf

4 tablespoons heavy cream

Fine grain sea salt

Freshly ground pepper

To make the Cauliflower Crust Grilled Cheese follow this recipe


In a medium pot (or Dutch oven) melt the butter over medium heat.

Add onion and cook, stirring every so often, until softened and golden, about 8 to 10 minutes.

Season with salt and pepper. Add tomato paste and cook for 2 minutes, stirring to coat onion.

Add canned tomatoes, vegetable broth, thyme, bay leaf, season with salt and pepper, and bring to a simmer.

Cook for about 35 to 40 minutes, until slightly reduced and flavors have blended.

Remove from the heat, remove bay leaf and thyme sprig, and stir in heavy cream.

Let cool slightly and working in batches purée the soup until smooth. Blend on low, being sure to let steam escape. Blending hot soup is a little dangerous so be careful! When you're done blending it all, transfer it back to the soup pot.

Alternatively, you can use an immersion blender to purée the soup. Again, be careful.

Make the cauliflower crust grilled cheese, cut in half and serve alongside hot soup for dipping.