In the fall, our cravings often turn to classic comfort food: soup and grilled cheese. While this combo might initially sound indulgent and maybe a little unhealthy, making smart ingredient choices can make it both fulfilling and nourishing.

Soups can be packed with nutritious veggies, lean proteins, and hydrating broths. Grilled cheese, too, can be made into a nourishing meal with whole-grain bread and quality cheese. This comforting duo warms us from the inside out, reminding us that food is about joy and is an experience all itself

Tomato Soup and Grilled Cheese

Name: Tomato Soup and Grilled Cheese
Ingredients: 2 TBSP extra-virgin olive oil, plus more for drizzling; 2 TBSP unsalted butter, or an additional 2 TBSP olive oil; 1 large yellow onion, chopped; 2 medium carrots, chopped; 6 garlic cloves, chopped; 2 TBSP of balsamic vinegar; 2 (28-ounce) cans of diced tomatoes or fresh tomatoes chopped; 3 cups water or vegetable broth; 1⅓ cups full-fat coconut milk plus more for drizzling; 1 TSP sea salt, plus more to taste; Freshly ground black pepper; Fresh basil leaves for garnish (optional); 4 slices Texas toast, or sourdough bread; 2 Tbsp unsalted butter; 2 slices medium cheddar cheese; 2 slices Swiss cheese

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Ingredients

Tomato Soup Recipe

2 TBSP extra-virgin olive oil, plus more for drizzling
2 TBSP unsalted butter, or an additional 2 TBSP olive oil
1 large yellow onion, chopped
2 medium carrots, chopped
6 garlic cloves, chopped
2 TBSP of balsamic vinegar
2 (28-ounce) cans of diced tomatoes or fresh tomatoes chopped
3 cups water or vegetable broth
1⅓ cups full-fat coconut milk plus more for drizzling
1 TSP sea salt, plus more to taste
Freshly ground black pepper
Fresh basil leaves for garnish (optional)

Grilled Cheese Recipe

4 slices Texas toast, or sourdough bread
2 Tbsp unsalted butter
2 slices medium cheddar cheese
2 slices Swiss cheese

Directions

Tomato Soup

Heat the olive oil and butter in a large pot over medium heat. Add the onion, carrots, garlic, and a pinch of salt and cook, stirring occasionally, for 8 minutes or until softened.
Stir in the vinegar, then add the tomatoes, water, coconut milk, salt, and several grinds of pepper. Simmer, stirring occasionally, for 20 to 25 minutes or until the carrots are tender.
Scoop 4 cups of the soup out of the pot and set aside.
Transfer the remaining soup to a blender. Puree until smooth. Return the pureed soup to the pot with 4 cups of chunky soup. Stir to combine and season to taste.
Ladle into bowls and serve with a drizzle of coconut milk, olive oil, freshly ground black pepper, and fresh basil leaves for garnish.

Grilled Cheese

Spread 1/2 Tbsp of butter on one side of each slice of bread.
Butter side down a skillet over medium/low heat and place 2 slices of bread in the skillet with the butter side down.
Stack cheeses on one piece of toast: cheddar and Swiss, and toast until the bread is golden brown, close. Once the bread is golden brown, close the sandwich with the crisp sides on the outside.
Continue cooking until the bread is a rich golden brown, flipping once, and press down lightly to help the bread stick to the cheese. Keep the heat on medium-low for the bread to toast slowly, giving your cheese a chance to fully melt and adhere to the bread.
Once you see the cheese has melted and breads are browned, remove to a plate and cut in half diagonally to serve and enjoy with tomato soup.

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