It’s been a cold, gray, and rainy Sunday afternoon. What do we turn to warm up with? Tomato soup and grilled cheese, of course. Nostalgia at its best.

Dairy was involved in this kitchen adventure- so this meal is better labeled as “Primal.”

It all began with me whipping up some Sandwich Bread.

While it baked I made the tomato soup! This is as simple as simple gets with making a homemade tomato soup.

Tomato Soup

Time: 30 min Serves 2

Ingredients:

• 1 can of tomato puree- 6 ounces
• 2 cups of water
• 1/2 cup of coconut milk, almond milk, or cream (feel free to use less water and more cream/milk)
• 1 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder

Directions:

1. Grab a saucepan, throw all your ingredients in and whisk it together until smooth.
2. Over medium heat bring it to a slow boil, and then lower the heat to medium low.
3. Let it simmer/reduce for 20 minutes.
4. Ready to accompany your grilled cheese!

Grain-free Grilled Cheese

Time: 5-7 min Serves: 1

Ingredients:

• 2 slices of Sandwich Bread
• 1 thick slice of grass-fed cheese- I chose Organic Valley’s Jack
• 1 tbsp grass-fed butter/ghee, coconut oil, or bacon fat

Directions:

1. Put your 1 tbsp of cooking fat in your skillet and heat it over medium-low to medium heat.
2. Assemble your sandwich while your skillet is heating up.
3. Once your skillet has come to temperature carefully place your sandwich in the skillet.
4. Fry on both sides for 2-3 minutes, until the cheese is melted and your bread is browned to your liking.
5. Devour with your tomato soup!

Enjoy 🙂