(Serves 4-6 bowls)

For the Soup:

Ingredients:

1. Canned Diced Tomatoes -2x 28oz cans

2. Canned Tomato Sauce – 1x 28oz

3. Tomato Paste – 1x 4oz

4. Vegetable Broth – 2 cups

5. Garlic – 5 cloves, minced fine

6. White Onion – 1 large, diced fine

7. Dried Basil – 1 tsp

8. Dried Parsley – 1 tsp

9. Oregano – 1/2 tsp

10. Red Chili Flakes – 1/2 tsp

11. Onion Salt – 1 tsp

12. Pepper – 1 tsp

13. Heavy Cream – 1/2 cup

14. Grated Cheese – for garnish

15. Fresh Parsley – for garnish

Instructions:

1. Add all soup ingredients except the heavy cream to a slow cooker, and cook on low for 6-8 hours.

2. Stir in the heavy cream during the last hour of cooking.

3. Optionally, blend the soup for a smoother more traditional tomato soup texture or leave as is for a chunkier consistency.Both are amazing. I switch off depending on my mood. The picture is with it blended.

4. Serve the soup garnished with grated cheese and fresh parsley or basil and a drizzle of heavy cream.

For the Grilled Cheese:

Ingredients:

1. Sourdough – 2 slices

2. Cheddar Cheese Slices – 4

3. Butter – 1/2 tsp

4. Coconut Oil Spray

5. Salt & Pepper- pinch of each, to taste

6. Dried Parsley- 1/2 tsp, to taste

Instructions:

1. Heat a non-stick skillet over medium heat and coat with coconut oil spray.

2. Spread a thin layer of butter on one side of each bread slice, then place the buttered side down onto the heated pan.

3. Place two cheese slices on top of each bread slice, along with a pinch of salt, pepper, and dried parsley.

4. Cook for about 3 minutes, then use a spatula to move one bread slice on top of the other, with the cheese sides facing each other. Press down with the spatula to help the sandwich stick together.

5. Cook for an additional 2 minutes, then serve the grilled cheese alongside the tomato soup. Enjoy!