Paleo Tomato Basil Soup with grilled cheese croutons
Prep time
Cook time
Total time
Creamy Roasted Tomato and Basil Soup with Crispy Grilled Cheese Croutons
Recipe type: Entree
  • 8-10 tomatoes, quartered
  • 1 onion, quartered
  • 4 garlic cloves
  • 2 TB coconut sugar
  • ⅓ C butter
  • 1 C coconut cream
  • ½ C basil, chopped
  • salt and pepper to taste
  • 1 C shredded cheddar cheese (or 4 slices)
  • 4 slices of Gluten-free bread OR for paleo use my Cheddar Chive Waffles
  • 2 TB butter
  1. Preheat oven to 400.
  2. Arrange tomatoes, onion, and garlic on a lined baking sheet.
  3. Season lightly with salt and pepper.
  4. Bake 30 minutes.
  5. Allow to cool 5 minutes.
  6. Transfer to blender and process until smooth.
  7. Pour mixture into a large saucepan , add basil, and bring to a simmer over medium heat.
  8. Stir in butter.
  9. Slowly pour in coconut cream, stirring continuously.
  10. Season with salt and pepper, to taste.
  11. Garnish with chopped basil, if desired.
  12. Grilled Cheese Croutons:
  13. Butter each side of bread slices (or waffles) and place on a lined baking sheet.
  14. Broil on low 2 minutes.
  15. Flip bread and add cheese to 2 slices.
  16. Broil another 2 minutes.
  17. Top cheese with the remaining bread, allow to cool, and cut into cubes.
Recipe by Heather Hollandaise at