Paleo Tomato Basil Soup with grilled cheese croutons
Author: Heather Holland
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
- Preheat oven to 400.
- Arrange tomatoes, onion, and garlic on a lined baking sheet.
- Season lightly with salt and pepper.
- Bake 30 minutes.
- Allow to cool 5 minutes.
- Transfer to blender and process until smooth.
- Pour mixture into a large saucepan , add basil, and bring to a simmer over medium heat.
- Stir in butter.
- Slowly pour in coconut cream, stirring continuously.
- Season with salt and pepper, to taste.
- Garnish with chopped basil, if desired.
- Grilled Cheese Croutons:
- Butter each side of bread slices (or waffles) and place on a lined baking sheet.
- Broil on low 2 minutes.
- Flip bread and add cheese to 2 slices.
- Broil another 2 minutes.
- Top cheese with the remaining bread, allow to cool, and cut into cubes.
Recipe by All Things Good Co. at https://heatherhollandaise.com/2015/10/paleo-tomato-basil-soup-with-grilled-cheese-croutons.html
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