This cozy American favorite gets a healthy makeover! Creamy tomato soup made extra rich by using farm fresh tomatoes and roasted garlic. Despite it's flavor it's completely paleo and dairy free- The soup gets it's creaminess from coconut milk! The grilled cheese is one of our favorite paleo breads, Base Culture, with a slice of Violife cheddar melted in between. It's the perfect comfort food on a chilly fall day!
1 large leek, bottom and tough green part removed, sliced and cleaned
1 tsp oregano
1 tsp salt
1/2 tsp pepper
12 oz chicken stock
12 oz light coconut milk
Directions
Preheat oven to 400F.
In a large baking dish place washed tomatoes. Drizzle with EVOO and add salt and pepper.
Cut the top off the head of garlic and drizzle with EVOO. Wrap in aluminum foil and place in baking dish as well
Roast 35-40 min or until garlic is soft and squeezes out easily, and tomatoes have started to open and release juice. Remove and let cool slightly.
Heat 2 tbsp EVOO in a Dutch oven over medium high heat, add leeks and sauté 3-5 min or until soft.
Add the roast tomatoes and the liquid from the roasting pan to the leeks. Use the back of a wooden spoon to crush and mix. Add Oregano.
Slowly add chicken stock and bring to a boil, stirring occasionally. Boil 7-10 min or until soft and combined.
Reduce heat to simmer. Add 3 cloves of the roast garlic (more or less as you prefer) and use an immersion blender to blend the soup until puréed.
Stir in coconut milk and allow to heat through. Adjust salt and pepper to your preference.
Top with chiffonaded basil, and salt and pepper to taste!
Recipe Note
Serve with a grilled cheese sandwich made from Base Culture 7 seed bread and Violife Just Like Cheddar Vegan Cheese! Or cut the sandwich into mini grilled cheese "croutons" and top your soup!
