make this meal for $5.17
for me, tomato soup has such a nostalgic feeling. brings me back to the weekends where my mom would work which meant dad was on dinner duty. and in my household that meant something simple, but hearty. he would make the classic late 90s combo: grilled cheese and tomato soup.
but now that I've graduated to over 30, that canned tomato just doesn't do it for me anymore (say hi to me from heartburn city) so I wanted to redo one of my old favorites but make a version with a little more depth. the smokey paprika and the sage really come together to elevate the tomato while adding such a rich, but not overpowering flavor.
5 ripe on the vine tomatoes
4 garlic cloves
4 tbsp butter
1/4 cup unsweetened dairy free milk
2 sprigs fresh sage
(may need slightly more to adjust seasoning for personal taste)
start by slicing vine tomatoes in half
add to a sheet pan or cast iron pan with 2 tbsp melted butter, garlic cloves and seasoning
roast tomatoes and garlic in the oven for 35 minutes
add roasted tomatoes and garlic to a food processor
add 1/4 cup dairy free milk (we used oat milk) and remaining 2 tbsp butter
blend until smooth and creamy
top with option croutons, crispy chopped sage and sprinkle some additional smoked paprika.
optional croutons (not included in original cost)
toast your favorite bread with a little butter and pinch of salt
sliced into squares and add to the top of soup, with a little pan crisped fresh chopped sage
**all pricing and cost information is an estimate based on market research from a standard large grocery store chain.