What’s up Team! During these cold winters, what’s better than a good soup to warm you up? Here, you can find my twist of the classic tomato soup and grilled cheese (or toastie for my fellow Aussies!). My version is made with heirloom tomatoes, a lot of garlic, and a great sourdough grilled cheese made with two types of cheeses. You can also make this dish totally plant-based by using plant-based cheese.

I can’t wait to see your creations! Tag me on IG at @Dan_Churchill.


Roasted Tomato Soup

  • 2 lb (1kg) heirloom tomatoes
  • 1 head garlic
  • 1 onion, chopped
  • 1 bunch of basil
  • 2 tbsp olive oil
  • 1 cup plant-based milk
  • Salt
  • Pepper
  • 1 tsp paprika

Grilled Cheese

  • 2 sourdough toasts
  • 3 slices cheddar
  • 1/3 grated Emmental or Parmigiano Reggiano


Roasted Tomato Soup

  1. Preheat oven to 400F (200C).
  2. Cut the tomatoes and garlic head in half. Roughly chop the onion.
  3. On a baking tray, place the tomatoes, garlic, onion, and basil. Drizzle olive oil. Sprinkle salt and pepper. Roast for 30 to 40 minutes.
  4. In a blender, blend the roasted tomatoes, garlic, and onion. Add the milk, basil, and paprika.

Grilled Cheese

  1. In a pan, drizzle olive oil. Grill the bread on each side. Add the cheese on one side. Top with the other toast. Grate some Emmental or Parmigiano Reggiano on the grilled cheese. Let it melt.
  2. Serve the soup with the grilled cheese.

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