A classic comfort food! Recipe packed with flavor and can be made of ahead of time1
Okay, so I’m taking full advantage of soup season with this spicy veggie tomato soup and serving it with an incredible grilled cheese. First things first, though, we need to wash our vegetables, and I’ve recently realized that plain water just doesn’t cut it. So, I’ve partnered with my friends at Veggie Wash to show you just how easy it is to truly clean your produce. Just spray on the allnatural wash, rub for 30 seconds, and rinse off. It’s that easy. Once that’s taken care of, just give all of your vegetables a rough chop. It doesn’t have to be perfect at all. I’m using red bell pepper, carrots, parsnip, onion, garlic, and of course, this wouldn’t be a tomato soup without tomatoes, and we’re using plenty of them. So again, give that all a good rough chop and then transfer to a baking sheet. Make sure it’s in an even layer. We’re going to drizzle with plenty of olive oil and season with lots of salt, pepper, and fresh thyme. Then we’re going to roast this in a very hot oven until golden brown and tender. Transfer the veggies to a large pot and stir in some tomato paste and some Calabrian chili paste for a little bit of heat. Then add in our vegetable broth and bring up to a simmer. In the meantime, let’s work on our grilled cheese. Uh let’s add tons of cheese to a slice of bread. I’m using Monterey Jack and cheddar. Then some scallions, diced green chilies. We’re going to spread both sides with some softened butter and cook that in a hot skillet until golden brown and melted. To finish off the soup, we’re going to blend that until smooth. Stir in some half and half and we’re good to go. Serve it in some bowls. Top with some olive oil, black pepper, and some scallions. And then serve it with that grilled cheese for some dipping and dunking action. That is the best part. Enjoy.
Dining and Cooking