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Dairy
Easy
50 Minutes
Diets 
An easy and delicious meal in a bowl! This tomato soup is super easy to prep (all the veggies go into the oven- genius!) and includes a secret ingredeint to take your grilled cheese to the next level!
For more great ideas, watch Easy Does It!
4 to 6 fresh tomatoes, cored and quartered
1 large onion, peeled, cut into 8 chunks
1 head garlic, bottom sliced off to expose cloves
2 to 3 tablespoons olive oil
1 tablespoon Tuscanini Balsamic Vinegar
1/2 teaspoon Italian seasoning
salt, to taste
pepper, to taste
fresh thyme (optional)
1 cup heavy cream or coconut cream
1 cup Manischewitz Vegetable Broth or other vegetable stock
2 tablespoons Tuscanini Tomato Paste
Tuscanini Balsamic Glaze (optional)
3 tablespoons Goose Bay Sauvignon Blanc or other white wine (optional)
8 slices sandwich bread of your choice
fresh thyme (optional)
4 cubes Gefen Sautéed Onions, defrosted
1 cup shredded cheese
Preheat your oven to 450 degrees Fahrenheit. Arrange the tomatoes, onion, and garlic on a parchment-lined baking sheet.
Drizzle with oil and balsamic vinegar, sprinkle seasoning and add thyme, if using.
Roast uncovered for 30 to 45 minutes until tender and charred.
Remove and discard thyme, squeeze the garlic cloves out of their skins and puree everything along with the cream, stock, paste, and wine (if using). Rewarm if necessary and serve with a drizzle of balsamic glaze and alongside sautéed onion grilled cheese (see below).
Spread a sautéed onion cube on a slice of bread, top with a sprinkle of thyme leaves if using, shredded cheese and another slice of bread. Repeat with remaining ingredients. Toast in a panini maker until the cheese melts. Serve immediately.
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love grilled cheese
Wine In the video it sounds like she mentioned wine but I don’t see that in the ingredients…?
In the video, she poured some wine into the soup, but just as a suggestion.
Coconut MIlk Can I use soy milk instead?
Heavy cream or coconut cream are much fattier and thicker liquids. You can try adding unsweetened soy milk but it definitley won’t yield the same thick and creamy results.
If you’re using plain cloves, I’d drizzle oil and wrap in silver foil while it’s roasting to get the soft texture.
Can I use plain cloves of garlic instead of the whole head of garlic?
I was taught that the skin of the garlic shouldn’t be used do to insect infestation
Sure, I would wrap them in foil and roast them the same way as the whole head and then add them to the soup.