I am a big proponent of comfort food. There are some meals that immediately bring a feeling of ahhhhhhhhh, every time I even think of them.
Tomato soup and grilled cheese is definitely one of those meals.
By now, I hope you’ve checked out Parts 1 and 2 of series on meatless meals even a 4 year old will eat. For Part 3, we will delve into the world of comfort food! And, per my custom, we will hide extra veggies in on the way (I’m hiding carrots today!)
Roasted Tomato Soup
- 2 pints cherry/grape tomatoes
- 1/2 diced onion
- 2-3 diced carrots
- 2-3 minced garlic
- 2 cups veggie broth or Not Chick’n Cubes broth (Also available at Whole Foods)
- 2 tbsp. olive oil
- salt to taste
- pepper to taste
- Cream or Half and Half to taste
Directions
- Preheat oven to 400 degrees
- Combine tomatoes, onions, carrots, and garlic on a pan.
- Drizzle with olive oil, sprinkle with salt and pepper to taste.
- Roast for 45 minutes (this is a great place to pour an adult beverage – I’m partial to Leisuremann’s Bee’s Knees right now!)
- Once roasted, carefully transfer the veggies into a blender.
- Add the broth and blend until smooth.
- Transfer to the stove.
- Add cream or half and half to taste!
Grilled Cheese
I’m sure I don’t need to tell anyone how to make a grilled cheese sandwich, but there are 3 things I know:
- Use real butter.
- Use good cheese – I am obsessed with the Muenster cheese from Finlandia (found at Costco) and the Sharp Cheddar from Whole Foods!
- Any thing cut into fun shapes is sure to be a hit!
There you have it! A nutritious and delicious vegetarian meal! And, to quote one of my favorite movies, ahem Steel Magnolias, “It freezes beautifully.” If you want to move toward the vegan side, just use a vegan cheese (chao is a great option) with a vegan butter and creamer option!