one pan tomato soup with bite size grilled cheese on top 🍅 perfect for fall + winter! ingredients for the pan: 6 large tomatoes 1 red onion roughly chopped 4 carrots roughly chopped 5 cloves of garlic 5-6 tbsp olive oil 1 tbsp red pepper flakes 1/2 tbsp cumin 1/2 tbsp dried basil 1 tsp dried sage Salt and pepper Ingredients for blending: 1 bunch of basil 1 bunch of dill 1/4 cup vegan milk or heavy cream Ingredients for mini grilled cheese Bread (I used GF) Goat or sheep’s milk cheese (I used goat’s milk cheddar) Butter Ingredients for garnish: Extra dill and basil 1. Preheat oven to 350F. Add all ingredients for the pan into a large casserole dish, finishing with olive oil. Roast for 45-50 minutes until all ingredients become soft. Add the roasted ingredients to a blender, including the juices that accumulated. 2. Add the basil, dill and milk to the blender with the roasted ingredients and blend on high. 3. To prepare the mini grilled cheese, cut thin slices of bread, topping with desired cheese and coating the outsides with ghee or butter. Fry until both sides are golden brown and the cheese is melted. 4. To make them mini, cut into small pieces. 5. Ladle in the soup to a large bowl and garnish with dill, basil and the mini grilled cheese. Enjoy warm! #soupseason #tomatosoup #fall #fallrecipes #cozy #coldweather #recipes #healthysoup