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Roasted Tomato and Pepper Soup with Grilled Cheese

Course Lunch u0026amp; Dinner, Main Dishes, Soups and Stews
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 300kcal

Ingredients

Soup

  • 3 medium size heirloom tomatoes (or any you have on hand) cut into small pieces
  • 2 medium size bell peppers cut into small pieces
  • 1/2 onion sliced
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp sea salt or to taste
  • dash of sriracha if wanted
  • 2 cups vegetable broth
  • 1 (15 ounce) can tomato sauce

grilled cheese

  • 4 large slices of bread (went with sourdough from Whole Foods)
  • vegan shredded cheese
  • avocado oil for pan frying

Instructions

  • preheat the oven to 400 degrees. roast the veggies for 25 minutes.
  • add to a blender with the rest of the soup ingredients and blend until a smooth consistency. heat in a pan on low heat for about 12 minutes or until the soup is completely warmed through.
  • make the grilled cheese on the stovetop and cook for a couple of minutes on each side until the cheese is melted and bread is golden brown.
  • cut into grilled cheese cubes if you would like and garnish with basil and everything but the bagel seasoning.