This may be the best tasting combo I’ve made to date! The tomato soup is so fresh, light and flavorful (Whole30, Paleo + Vegan) then combine that with the hearty grilled cheese (not Whole30, Paleo or Vegan 😜) to dip in the soup - its a match made in heaven! I hope you enjoy as much as I did!
Method
Pre-heat your grill pan on medium-high heat while preparing the ingredients
Spread the outside of your bread with mayo then add the muenster cheese so it covers the inside side of each slice of bread. Add layer of basil and half of an avocado to one side of the bread. Before adding the top slice, sprinkle red pepper flakes over the avocado to add some spice.
Cook each side for 4-5 minutes or until the bread is browned and the cheese is melted. Sprinkle the toasted sides with sea salt and chow down!
In a stock pot, sauté the onion and garlic in olive oil until soft and fragrant about 3-4 minutes.
Add the sliced plum tomatoes and cook for another 10-12 minutes stirring every few minutes until they soften up.
Add the basil, thyme, red pepper flakes, salt, pepper, vegetable broth and canned tomatoes then bring to a boil for about 40-45 minutes leaving the pot uncovered.
Either use an immersion blender or transfer to a blender to puree. If needed, add more salt and pepper to taste.
Serve with a side of grilled cheese or on its own and enjoy!