Flare Free Grilled Cheese + Tomato Soup Recipe

Because seeing and tasting is believing... this Tomato Soup + Grilled Cheese recipes is a great way to experience what eating Flare Free could mean for your family!

Want a quick, step-by-step cooking video jam-packed with cooking techniques, nutrition information, and ingredient education to go along with this recipe?

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INGREDIENTS:

SOUP:

Extra virgin olive oil

1 Tbsp. Miyoko's organic soy-free vegan cultuted butter (substitute Miyoko's oat butter if you're allergic to nuts)

1 cont. pre-diced onion

8-12 pre-peeled garlic cloves, roughly chopped

28 oz. can of organic crushed tomatoes

3/4 of a quart of organic no sugar added chicken bone broth (substitute vegetable broth to make it vegan)

1/2 pkt. Bare Bones Beef Bone Broth powder (omit to make this vegan)

Splash of Unsweetened Original Nut Pods (substitute organic unsweetened canned coconut cream if you have a nut allergy) Fresh basil to taste Sea salt and black pepper to taste SANDWICHES: Canyon Bakehouse Sweet Hawaiian Bread Miyoko's Butter Daiya or Follow Your Heart Cheese Slices Optional Add-Ins: organic uncured deli turkey, organic baby spinach, organic sliced tomatoes, etc. INSTRUCTIONS: Heat a medium pot over medium heat until hot.

Coat with oil and butter, then add onions and a pinch of salt and pepper. Stir then add the garlic. Cook, stirring often, until translucent and slightly browned.

Add tomatoes, broth, and another pinch of salt and pepper and cover and cook for about 10-15 minutes, stirring occasionally, until flavors combine.

Puree in a blender with cream and basil until smooth then taste and adjust seasoning by adding more of anything you'd like to taste more of.

Cook Grilled Cheese as per usual then serve with soup.

Garnish soup with more cream and butter if desired then serve!

Happy Cooking!

xo,

Chef Laura