Fresh tomato soup is one of our family’s favorite go-to soups. It’s comfort food for sure, and pairs perfectly with grilled cheese (a staple in our home)! There are variations galore, but this is a basic, actually-tastes-like-garden-fresh-tomatoes soup.
This is one of our favorites, especially when you need something quick on a busy weeknight. It only takes about 20 minutes to throw together, and you don’t have to have a lot of special ingredients. Just a few pantry staples and, of course, some lovely ripe tomatoes!
This is a great recipe to double, or even triple, and freeze some for another night. If tomatoes aren’t in season and you don’t have any left from your garden, you can easily substitute canned tomatoes (use 28 oz whole peeled or diced tomatoes).
To make the grilled cheese croutons, butter one side each of two pieces of bread. Place cheese slices between the bread, making sure the buttered sides are facing out. Cook in a panini press until both sides are golden brown. Cut into squares and add to soup.
*Butter or avocado oil may be substituted for the coconut oil.