Tomato season is over where I am from, but soup season is just beginning, so I had to grab one more batch of fresh tomatoes to use to make this soup. It’s creamy and smooth and delicious. It’s just a warm, comforting classic.

My favourite part of this soup recipe is the roasted tomatoes. Roasting them just brings out a whole new flavour and caramelization that is always wanted. My second favourite part is the coconut milk, cuz that shizz creamy.

Here is what you will need for this super easy recipe:

• Tomatoes
• Onion
• Garlic
• Dried basil
• Salt
• Vegetable stock
• Canned coconut milk
• Bread slices
• A melting cheese, such as mozzarella
• A flavourful cheese, such as a sharp cheddar or gouda

I use my Simple Living Soup Maker to make this recipe. If you are a soupie, like me, you may want to invest in one. It’s my favourite way to make a post-work dinner. Soups are done in 30 minutes and it also makes smoothies, beverages, juices and batters. For this soup, I just throw everything in the soup maker after the roasting is done, turn it on and go watch Schitt’s Creek. The soup will be ready at the end of the episode. Also works with Friends, Sex and the City and The Big Bang Theory.

Who’s ready to get their slurp on?!

Roasted Tomato Soup with Grilled Cheese Crouton Skewers

Servings: 4

Prep time: 5 minutes

Cook time: 35 minutes

Ingredients:

• 4 large tomatoes, sliced into 1-inch wedges (I use vine tomatoes)
• 1/2 yellow onion, diced
• 2 cloves of garlic, peeled
• 1/2 tsp dried basil
• 2 cups vegetable stock
• 1 cup canned coconut milk
• salt
• olive oil
• 8 slices of bread (I like sourdough)
• 3 tablespoons of mayonnaise (or butter)
• 200 g cheese, shredded (I like to use a combination of mozzarella and cheddar)
• Fresh black pepper (for topping), optional
• Fresh basil (for topping), optional

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Place tomatoes on a large baking sheet, drizzle with 1-2 tablespoons of olive oil and sprinkle with a few generous pinches of salt. Toss to coat and roast in the oven for 10 minutes. Remove and place the onion and garlic onto the baking sheet and toss again. Roast for another 10 minutes.
3. Add the roasted tomatoes, garlic and onion to your soup maker along with the basil, vegetable stock and 1/4 teaspoon of salt. Place the lid on and set to “smooth.” Press “on.” Alternatively, place the tomatoes, garlic and onion into a large pot with the basil, vegetable stock and 1/4 teaspoon of salt. Bring to a boil and then reduce and let simmer for 15 minutes.
4. While the soup is cooking, make the grilled cheese. Set a large pan over medium heat. Spread the mayo onto one side of each of the slices of bread. Build your sandwiches – bread (mayo side out), cheese, bread (mayo side out). Set your sandwich into the preheated pan and cook until golden brown on the first side, flip and repeat. Remove from pan and slice each sandwich into 8 crouton-sized cubes. Slide a skewer through the middle of each crouton. One sandwich will make two skewers with 4 croutons on each.
5. (Skip to step 6 if using a soup maker) When the soup has simmered for 15 minutes, use an immersion blender to puree it. Alternatively, you can carefully pour it into a blender and blend until smooth, returning back to pot when done.
6. Stir in the coconut milk. Taste and season accordingly. Ladle into four bowls and top each with two of the grilled cheese skewers, fresh black pepper and fresh basil, if desired.

The post Roasted Tomato Soup with Grilled Cheese Crouton Skewers appeared first on Never. Not. Eating..

If you follow my posts, you may know that I do my best to avoid cow’s milk whenever I can. I never drink it straight, and always substitute coconut or oat milk for it in any recipe that I make. That’s why I have created this caramel sauce using full-fat coconut milk instead of the typical heavy cream that it normally calls for.

Note that this recipe does include butter and that the coconut milk gives it more of a coconut-y flavour than regular caramel sauce. If you prefer dairy, you can always stick to cream by substituting the same amount as the coconut milk.

Prepare and measure out all of your ingredients before starting this recipe. You will need: one cup white sugar, three tablespoons water, half cup canned coconut milk, three tablespoons cold unsalted butter, one and a half teaspoons vanilla, two teaspoons flaked sea salt. Add water and sugar to a small pot and whisk to combine. Turn the heat on high and do not do any more mixing. I like to keep a small bowl of water and a pastry brush nearby my stovetop, as brushing down the sides of your pot with water every so often prevents the sugar from any unwanted crystallization.

After a few minutes, the sugar will begin to caramelize and bubble up. Watch closely to avoid burning.

Once it takes on a light amber colour (7-8 minutes), remove from heat and add coconut milk, whisking as you pour. Be careful…the sugar is extremely hot! Next, add in the butter followed by the vanilla and continue to whisk. Finally, sprinkle in the sea salt, pour in a mason jar and store in the fridge for up to a week! It will thicken once cooled.

This caramel is a perfect addition to cakes, pies, ice creams and bread puddings…or just by the spoonful.

Salted Coconut Caramel Sauce

Yield: 1 cup

Prep time: 2 minutes

Cook time: 7-9 minutes

Ingredients:

• 3 tbsp water
• 1 cup white sugar
• 1/2 cup full-fat canned coconut milk (I prefer Aroy-D), or heavy cream
• 4 tbsp unsalted butter
• 1.5 tsp vanilla
• 2 tsp flaked sea salt

Instructions:

1. Add water and sugar to a small pot and whisk gently. Turn heat to high and do not stir anymore. Have a pastry brush and bowl of water on hand to occasionally brush down sides of pot to prevent crystallization. Sugar will begin to liquify and bubble up. When it begins to turn a light amber colour (about 7-8 minutes), remove from heat and immediately pour in the coconut milk, whisking as you pour. Be careful, the sugar gets extremely hot.
2. Add butter and vanilla and continue to whisk until combined.
3. Finish with sea salt and store in the fridge in a glass, airtight container (a small mason jar works well).

Try this sauce on my Panettone Bread Pudding recipe, found here.

The post Salted Coconut Caramel Sauce appeared first on Never. Not. Eating..