i believe that there is nothing better on a cold day than a bowl of tomato soup and a crispy grilled cheese, and this recipe will fulfill all of your soup and sandwich needs, i promise!
for the soup you will need:
3 medium-sized vine ripe tomatoes (1.5-2 lbs), quartered
1/2 onion, diced
1 can diced tomatoes (any brand, i used muir glen)
olive oil, salt, and pepper
1 can chicken broth
for the sandwich you will need:
2 slices of bread, i used rosemary sourdough from whole food’s
room temperature butter
cheese of choice, i used mild cheddar
- preheat oven to 400 degrees
- place the tomatoes onto a sheetpan and drizzle with olive oil + season with salt and pepper. roast tomatoes for 1 hr
- heat up some oil on high heat and once heated, add in your onions
- season onions with salt and pepper and cook them for 7-8 minutes, until translucent
- once onions are cooked, pour in the roasted tomatoes (optional: peel them to prevent skins in soup), diced tomatoes, and chicken broth
- heat on high and let everything stew together and simmer for 20-30 minutes
- blend the soup with an immersion blender- if you like chunks in your soup, ladle a portion of the soup to the side before blending (check chef’s notes if you do not have one)
- let soup simmer on medium-low heat until ready to serve and season to preferences
- butter both sides of the two slices of bread
- place the bread onto a cold pan and then proceed to place the cheese
- finish the sandwich by putting the last slice of bread on top and turn the heat to medium + cover the pan
- after 3-4 minutes, check on sandwich and cook according to preferences!
- enjoy 🙂
if you do not have an immersion blender, ladle a portion of your soup to the side and let cool for 20-30 minutes before blending. you can blend all of your soup if you’d like, you’d just have to do it in multiple batches
you can add roasted garlic to the soup with the broth and tomatoes, just roast the garlic with some olive oil, salt, and pepper with the tomatoes (make sure the garlic is wrapped in aluminum foil)
hi guys! i’m obsessed with vegan youtubers- hotforfood (lauren toyota too), kalel kitten, and the list just goes on and on. they’ve all been raving about this vegan cheese called chao cheese and i’ve been looking for it for forever, so when i found it at earthfare today i almost screamed. this is hands down one of the best grilled cheese sandwiches i’ve ever had and it can easily be made vegan, i just didn’t have vegan butter with me. you can use any brand of chao cheese (or any vegan cheese, but i love chao), they only had the tomato cayenne, so i had a gooey and spicy cheese sandwich. i hope you try it and enjoy!
grilled cheese sandwich serves 1
you will need:
two slices of chao cheese
two slices of bread (i used white country bread from costco)
butter (vegan if you have it)
1. butter the outsides of each slice of bread
2. place the cheese on the slices of bread, then the basil if you have it
3. place the sandwich on the pan at medium heat (i didn’t preheat but you could)
4. place the pan’s cover on top and flip when you think it’s right (trust me, it’s a cook’s intuition!)
5. once both sides are golden and crispy, enjoy!
my sandwich fell apart multiple times when i was flipping it and i didn’t think that the cheese was melted, but it was ooey and gooey in my mouth! so basically as long as it’s warm and soft, don’t worry about what it looks like.
this is probably the easiest salad you’ll ever make, and it’s so incredibly good that you’ll want to make it again- and you can! it only takes ten or so minutes and it has four ingredients.
you will need:
red bell pepper
croutons – i used some leftover garlic toast from corner bakery and diced it and baked it for 8 minutes @ 400 degrees. the croutons were crunchy and chewy on the inside.
1. thinly julienne your red pepper- you’re looking for paper thin strips so that they’ll absorb the salt better! sprinkle salt on top of the red pepper and mix- i like to dry my red pepper with a paper towel because i don’t like a soggy salad. if you like raw red bell peppers plain, feel free to do that as well.
2. roughly chop the baby spinach and dry it as well (optional), and season lightly with salt. there’s no dressing in this recipe so everything needs to be well seasoned!
3. toss the croutons, bell pepper, spinach, and parmesan together! you don’t want a ton of cheese in this recipe, but it does add a nice touch.
hi, sister three here! this is my favorite tomato sauce that utilizes fresh tomatoes. i’ve made this recipe with plum, roma, and grape tomatoes and it’s always tasted delicious! i like to dice my tomatoes instead of just halving them so that they break down easier and i don’t have to mash the sauce as much. blending it is also an option, but i don’t like blending hot liquids. but i recommend that you leave a few spoonfuls of sauce behind when you blend it for extra texture! the garlic gets put in at the end of the sauce so it has time to soften instead of getting crispy and burnt. i hope you try this, enjoy!
you will need:
6 tomatoes (your choice), diced
half an onion, diced
3 thinly sliced garlic cloves (can be diced, but i love thinly sliced garlic)
parmesan cheese (optional)
spaghetti (or any other pasta)
- heat up about a tablespoon of butter in a super hot pan- you want the butter to melt on it’s own before proceeding to the next step.
- toss in the onion and stir. cover the pan and fill up a cup with a tiny bit of water (just a few drops)
- after a few minutes, uncover and pour in the water. when your onions are brown and nicely cooked (don’t forget to season!), toss in the diced tomatoes.
- after stirring around, toss in the garlic and let the mixture boil/simmer for 20-30 minutes. you want most of the liquid to be gone!
- “mash” the sauce with your cooking utensil if you’d like- this allows the pasta to absorb the sauce better.
- after seasoning to taste (i recommend adding sugar), toss in as much butter as you’d like. i like a lot to make my sauce creamier, but it’s all up to you.
- when the sauce is finished, toss in your parmesan cheese and the pasta! top with more cheese if you’d like. enjoy!
hi, sister three here! i’ve fallen in love with this multi-grain bread that you can get at costco, it’s full of seeds and is absolutely delicious. i like to heavily butter it then cook it in a pan, resulting in an extremely crispy exterior. but how can i make this better? by adding scrambled eggs of course! the result is soft and fluffy eggs, crispy toast, and a good bite from the red pepper. enjoy!
(feeds 1) you will need:
2 pieces of toast (your choice, you probably want thick pieces that can hold up the eggs)
red bell pepper
salt & pepper
softened butter (salted preferred, if not just add it)
- whisk eggs together and season accordingly.
- dice the red bell pepper and onion.
- heat a pan to medium-high with butter and add the onion.
- once the onion has softened, add the red bell pepper. whilst waiting for the onion to soften, take the butter and spread it on the bread- be generous!
- heat up another pan to medium and place the bread (cold pan). meanwhile, grate the parmesan cheese (optional).
- once the bread has turned golden brown and crispy on one side, flip it over.
- pour the eggs into the pan and scramble! i like to make downward motions. you don’t want your eggs to be super clumpy or they’ll just fall off of the toast.
- finish the toast and transfer to plate, place eggs on top. sprinkle parmesan cheese (optional)
hi, sister three here! can i just say that Earth Fare is my favorite store ever- the freezer area is so neat and clean, despite the store being six months to a year old (i don’t remember). everything is organized perfectly, they offer awesome products, and have delicious food! speaking of delicious food, i picked up some tortillas and colby jack from there, determined to make quesadillas with my brand new toaster oven. and my oh my did they work. they’re crispy, cheesy, and made in less than 10 minutes. also, they’re pretty hard to mess up!
you will need:
cheese of your choice (i used colby jack)
tortillas (whole-wheat, corn, etc.)
1. grate your cheese until you have as much as you want- it’s all up to you! also, preheat oven to 450 degrees.
2. place and scatter cheese over the tortilla, making sure to have an even distribution.
3. place the other tortilla on top of the one with the cheese and brush some oil over it (for crispiness, optional)
4. cook for 8 minutes- you can flip it but i opted not to. enjoy!
hi, sister three here! i’ve become more interested in the vegetarian/vegan lifestyle and when i realized that that i had cashews, i immediately turned to chocolatecoveredkatie.com. they have so many nut-based desserts and i’ve always wondered if they’d work and wow, it works! i didn’t even soak the cashews for 8 hours, i only soaked them for three (i was impatient) and it was perfect. i had to let the “cheesecake” rest for a bit while i was blending it because the mixture kept on heating up. i also had to freeze the cheesecake for half an hour or so to firm it up without giving it too many ice crystals. for those wondering about the cashews, trust me you won’t even taste them! i don’t think that this cheesecake can fool someone into thinking that it’s a New York cheesecake, but it’s so delicious that they won’t notice. you can make a graham cracker crust with vegan butter (i think), or use the crust offered in chocolatecoveredkatie’s post. i really hope that you decide to make this considering you probably have every ingredient needed (besides maybe cashews) and enjoy it as much as i do!
here is the link to the recipe!