I made this recipe so super simple I am kind of embarrassed about the un-culinary skills it lacks. I hate to say that I didn't fire roast the tomatoes myself, intricately pull the peels off, saute' my garlic, and home make my croutons. Not in this recipe. I was looking for something extremely quick to whip up because I didn't have much time before I rushed off to yoga and this was perfect! So if you are looking for a quick soup recipe, this is the go to!
Grilled Cheese Fire Roasted Tomato Soup
2 Servings
Ingredients:
1 Can of Fire Roasted Tomatoes Diced--Hunts Fire Roasted Tomatoes Diced is a good choice..it's all natural
1 Tbls Parmesan Cheese or Nutritional Yeast
1 tsp Basil-if you have fresh opt for fresh
1/4 Cup Onion
1 tsp Minced Garlic
1 Tbls Balsamic Vinegar
pinch of Cayenne-optional
1 Tbls Flax Seed- optional
2 Slices Mozzarella Cheese or Soy Cheese Slices
2 Slices Whole Wheat Bread/Sour Dough/ or Rye --Toasted
1 Tbls Butter- I love Brummel and Brown- If you are looking for a yummy vegan butter try Earth Balance
Directions:
Preheat oven to 350 Degrees
Place the first 8 ingredients in a food processor and blend
Pour soup into two glass mugs or small glass bowls
Butter one side of each slice of toast and place butter side down on top of soup. You might have to break the bread up a little to fit in mug.
Top the bread with mozzarella cheese
*A second vegan option: butter both sides of toast and don't use the soy cheese on top.
Bake for 15-20 minutes--watch your cheese and make sure it doesn't burn
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