This creamy roasted Tomato Soup is easy to make with Roma and cherry tomatoes, fresh basil and dairy-free milk. There's nothing like a comforting bowl of soup to warm you up on a cold day. It's a healthy and delicious option that the whole family will love! Vegan, paleo, low carb and Whole30 compliant.
While the tomatoes are roasting, make the grilled cheese sandwich. In a small bowl, use a small fork to mix together the butter, pasley, garlic, salt and black pepper until well combined.
Spread about 1 tablespoon on one side of both slices of the bread. Place the bread, butter side down on a large nonstick skillet over medium heat.
Divide the cheese between the bread, tearing the cheese to fit to size, as needed. Close the sandwich with the top bread slice, butter side up, pressing down gently.
Cook, until the bread is golden brown and toasted underneath, about 2-4 minutes. Carefully turn the sandwich over and cook until the second side is golden brown and the cheese is melted, about 3-4 minutes. Transfer to a cutting board and slice in half.
How to Store and Reheat
This soup should be stored in an airtight container in the fridge. It will last for up to 4 days.
To reheat your soup, set it over medium-low heat. Be sure you don't let the soup come to a boil - remove it from the heat once it's warm. You can also pop your soup in the microwave, covered, and heat it at 15-second intervals until warm.
How to freeze
Store it in a well-covered container and let it thaw overnight in the fridge before reheating. Frozen tomato soup will last for up to 3 months!