Tomato Basil Soup With Grilled Cheese

This Tomato Basil Soup With Grilled Cheese is my new comfort food favorite. The tomato soup is creamy, flavorful, and smooth and pairs perfectly with this homemade gluten-free and grain-free grilled cheese!

tomato-soup-grilled-cheese11

I am so excited to partner with AllModern.com to bring you today’s fabulous recipe.  I currently cannot get enough of Le Creuset’s Cerise Collection. I love the pop of bold red throughout my kitchen! It warms up my space, while this soup + sandwich pairing warms up our hearts and stomachs!

I’ve had a lot of good tomato soup in my day, and this one is up there with all of my favorites. It’s rich and creamy, without any added dairy! The extra aromatic veggies add so much flavor. Plus, it’s easy to make! You will love this soup time and time again.

Tomato Basil Soup with Grilled CheeseIf you’re looking to do a little holiday shopping this year for yourself or for your loved ones, here are my current Le Creuset favorites and must-haves:

Must-haves that I use daily:

Cast Iron Precision Pour Saucepan / Dutch Oven / Cast Iron Signature Skillet / Tea Kettle / Casserole Dish

Bonus little extras:

Sugar Bowl and Creamer / Salt and Pepper Shaker

Tomato Basil Soup with Grilled Cheese

 

Tomato Basil Soup with Grilled Cheese
Serves 6
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Tomato Soup
  1. 1 tablespoon extra virgin olive oil
  2. 2 medium onions, about 1 cup small dice
  3. 2 carrots, about 1/2 cup small dice
  4. 2 stalks of celery, omit if you don't have a high-speed blender
  5. 1 28 ounce of crushed tomatoes
  6. 1 14.5 ounce of diced tomatoes
  7. 1/2 teaspoon Italian seasoning
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon pepper
  10. 1 cup of vegetable broth
  11. 1/4 cup fresh basil, chopped
Grilled Cheese
  1. 1 batch of the All-Purpose Sandwich Bread on page 80 of the Lexi's Clean Kitchen Cookbook
  2. 2 teaspoons grass-fed butter
  3. Sliced cheddar cheese, or cheese of choice
Instructions
  1. Add extra virgin olive oil to your soup pot and let heat up for 2 minutes. Once hot add in diced onions, carrots, celery, and cook for about 5 minutes, until onions are translucent and veggies are flagrant.
  2. Add in the tomatoes, spices, basil and vegetable broth. Save additional basil for garnish.
  3. Bring to a boil over medium high heat, reduce heat and let simmer for about 15-20 minutes.
  4. Transfer soup to a high-speed blender and blend until smooth. Taste and adjust seasoning as desired. Serve hot.
  5. Make sandwich bread and let cool. Slice bread and place 2 slices of cheese in the centered. Brush bread with additional butter. Heat butter in a skillet and place grilled cheese in the skillet. Let cook for 1 to 2 minutes, covered, on each side until cheese is melted and bread is crispy.
Lexi's Clean Kitchen http://lexiscleankitchen.com/


Tomato Basil Soup with Grilled Cheese

Tomato Basil Soup with Grilled Cheese

Tomato Basil Soup with Grilled Cheese

 

This post is sponsored by AllModern. All opinions are 100% my own and I only work with brands that I 100% stand behind and personally use. 

What is your favorite comfort food dish?

Roasted Grape Tart

This Roasted Grape Tart is bursting with flavor! A flaky buttery paleo crust topped with dairy-free chai spiced whipped cream, then loaded with roasted grapes makes for the ultimate holiday dessert! 

 

Roasted Grape Tart

Thanksgiving is just about here, and the holidays following right behind. It’s been a crazy month and I have tons of exciting book events still to come where I get to meet all of you! I am excited to hug you all, and then to settle in with family and friends this holiday season! Holiday season means gift giving and baking, and I’m starting out with this tart!

 

I love this all-purpose tart crust from my newest cookbook. It’s versatile in so many ways! It’s buttery and flaky in the perfect way.

I made you an easy chai-spiced dairy-free whipped cream, which can easily be made without the chai spice! It’s delicious and light, and perfect for a whipped cream filling.

 

And you guys! If you haven’t roasted grapes before, they are simply just so good. I roast them with my Perfect Roasted Veggies, too. Trust me, roast those babies  up!

 Roasted Grape Tart

 

 

Roasted Grape Tart
Yields 4
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Tart Crust Ingredients (page 70 of the Lexi's Clean Kitchen Cookbook)
  1. 1 cup almond flour
  2. 1 cup tapioca flour
  3. 1/2 cup cold grass-fed butter
  4. 1 egg
  5. 1/2 tsp Himalayan sea salt
  6. 1 tsp raw honey
Chai Spice Whipped Cream
  1. 1/2 teaspoon cardamon
  2. 1/2 teaspoon all spice
  3. 1 teaspoon cinnamon
  4. 1/2 teaspoon ground cloves
  5. 1 1/2 teaspoons ginger
  6. 2 cans of full-fat coconut milk (leave in the fridge for at least 4 hours)
  7. 1/2 vanilla bean, opened and scraped out
  8. 2 tablespoons powdered sugar
Roasted Grapes
  1. 4 cups of red grapes (stem removed)
  2. 4 cups of green grapes (stem removed)
  3. 1/8th teaspoon cinnamon
  4. 1/2 teaspoon coconut oil (melted)
Roast the grapes
  1. Pre-heat oven to 400°F degrees. Wash and dry grapes. In a bowl mix grapes with 1/2 teaspoon coconut oil, a pinch of salt, and a pinch of cinnamon. Roast grapes on a sheet-tray lined with parchment paper for 15-20 minutes, until they are soft and start to shrivel.
Tart Dough (page 70 of the Lexi's Clean Kitchen Cookbook)
  1. When grapes are done, set aside and lower temp to 350°F. In a food processor combine almond flour, tapioca flour, cold butter and sea salt. Add in honey, and egg and process until combined.
  2. Transfer dough into the refrigerator for 1-4 hours (bigger tart should be refrigerated as long as possible). Remove and separate into balls. Grease your four small or one large tart pans and gently press dough into the center filling up the sides and the bottom- use additional flour if it gets a bit sticky. Bake tart for 15 minutes. Set aside and let cool completely.
Chai Spiced Coconut Whipped Cream
  1. Place mixing bowl in the fridge for at least 5 minutes to cool. Take mixing bowl out fridge, open 2 cans of coconut milk and scoop out only the top layer (leaving the liquid). With either a whisk or an electric mixer, whip until the coconut cream has a soft peak. Add in 2 tablespoons of powdered sugar, 1/2 teaspoon of chai spice, and vanilla bean and mix-in ingredients with a spatula.
Assemble Tarts
  1. Once tart crusts are completely cool. Place 1/2 cup of whipped cream into each tart crust (more if desired!). Top with 1 cup of roasted grapes. Serve immediately.
Notes
  1. Yields 4 mini tarts or 1 large tart.
  2. Assemble tarts right before serving or the whipped cream will make the crust soggy.
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Roasted Grape Tart

Happy early Thanksgiving, you guys. I am truly so grateful for each and every one of you. I am grateful for your comments, your emails, you sharing your remakes on social media, and you sharing you cooking your way through the LCK cookbook. I feel so much gratitude, this year especially, and I hope you know how much this community, that you’ve helped me build, means to me.

 

Have the absolute best week filled with gratitude, whether you are staying home or traveling, and don’t forget to take some time to enjoy with your family and friends!

Xoxo,

Lexi 

Healthy Broccoli Soup

This Broccoli Soup is hearty, creamy, and delicious, without any of the junk! It’s hands down one of my new favorite recipes that will totally surprise you! 

Healthy Broccoli Soup

 

Years ago, the broccoli cheddar soup at Panera Bread was my jam. I loved that soup. Now, looking back, I can’t believe how often I consumed it. For so long I have wanted to create a version that was creamy and delicious, that I wouldn’t feel bad (or feel sick) after eating. This soup is it!

Broccoli has also in season in my CSA these few weeks, so broccoli soup it is! Lighter comfort food is the best.

Healthy Broccoli Soup

Healthy Broccoli Soup
Serves 4
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 large head of broccoli
  2. 2 tablespoons grass-fed butter
  3. 1 cup chopped leeks
  4. 4 garlic cloves, minced
  5. 4 cups vegetable broth
  6. 1 teaspoon fine sea salt, more to taste
  7. 1/2 teaspoon black pepper, more to taste
  8. Pinch red pepper flakes
  9. Optional: 1/2 cup cheddar cheese
Instructions
  1. Cut broccoli into florets. In a pot over medium heat, bring 3 cups of water to a boil. Add in broccoli florets, reduce heat to medium, and parboil until fork tender, 3 to 4 minutes. Drain and transfer broccoli to a bowl and set aside.
  2. In your pot, heat butter and sauté leeks and garlic for 1 minute. Add in half of the broccoli and sauté for 3 minutes until veggies are sweating and broccoli is soft.
  3. Add in vegetable broth, bring to a boil then reduce heat and let simmer for 15 minutes until the soup reduces slightly.
  4. Using an immersion blender, blend soup until smooth. Add in remaining broccoli florets, salt, pepper, and red pepper flakes. Let simmer for 15 minutes. If adding cheese, do so here and stir to combine. Taste and adjust seasoning as desired.
  5. Serve hot.
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Healthy Broccoli Soup

Healthy Broccoli Soup

Double Chocolate Zucchini Bread

Zucchinis are taking over right now at the farmer’s markets and my CSA, so let’s toss it into something sweet. This Double Chocolate Zucchini Bread is a delicious treat that nobody will question the added greens! Do you have massive amounts of zucchinis growing? How are you using them all? I want to hear!

Double Chocolate Zucchini Bread

Let’s talk for a second here, friends! Our wedding is in LESS THAN TWO WEEKS. Whoa. All the planning we have done for a year and half is finally about to be here. I can’t believe it! Any wedding advice for the week of? I’d love to hear it! In the midst of last minute wedding details and my book going to print, I’m still cranking out special blog posts for all of you! Let’s get to this chocolate goodness.

Double Chocolate Zucchini Bread

This loaf is…

Chocolate-y

Moist

Oozing with chocolate chunks

Made with healthy ingredients

Perfect for a party or an on-the-go snack

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread
Serves 6
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Dry Ingredients
  1. 2 cups almond flour
  2. 3 tablespoons coconut flour
  3. 1/4 cup cocoa powder
  4. 2 tablespoons maple sugar or 1 tablespoon coconut sugar
  5. 1 teaspoon espresso powder
  6. 1 teaspoon baking powder
  7. Pinch of fine sea salt
  8. 1/3 cup dark chocolate chips
Wet Ingredients
  1. 1 cup shredded/grated zucchini
  2. 3 eggs
  3. 1 tablespoon coconut oil
  4. 1/3 cup unsweetened apple sauce
  5. 1/4 cup maple syrup
  6. 1/2 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F and line a loaf panwith parchment paper.
  2. In a large bowl whisk together dry ingredients except for the dark chocolate chips.
  3. Place grated zucchini in a paper towel and squeeze out as much extra liquid as possible. Add into the flour mixture with remaining wet ingredients and mix to combine.
  4. Fold in the chocolate chips and pour into loaf pan.
  5. Bake for 30 minutes or until firm to touch. Let cool for 5 minutes before slicing.
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Double Chocolate Zucchini Bread

 Learn more about living gluten free! Visit http://udisglutenfree.com/community 

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

Mixed Berry Hazelnut Crunch Cream Pops

These Mixed Berry Hazelnut Crunch Cream Pops are a huge hit in our home, especially since it has been HOT here in Boston. These pops are packed with fresh berries, a coconut milk base, chocolate shavings, and a crunch of crushed hazelnuts.

MixedBerryHazelnutCrunchPops1
Delicious flavor in each bite. I am so excited to be partnering with Driscoll’s today to bring you these popsicles. Make them in a pinch, and keep them on hand for a guilt-free treat. Plus they are dairy-free and vegan-friendly, too! 

Mixed Berry Hazelnut Crunch Cream Pops

Berries are in season RIGHT NOW, and I’ve been adding them to my salads, desserts, as a side with eggs, piling them into my smoothies, and just eating them as a snack. There’s not much better!

Mixed Berry Hazelnut Crunch Cream Pops

Mixed Berry Hazelnut Crunch Cream Pops

 

Mixed Berry Hazelnut Crunch Cream Pops
Yields 9
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Prep Time
10 min
Prep Time
10 min
For the Base
  1. 1 can full-fat coconut milk
  2. 1 teaspoon chia seeds
  3. 1 1/2 tablespoon maple syrup
For the Add-Ins
  1. 1 package (6 ounces or 1 1/4 cups) Driscoll’s Organic Blueberries
  2. 1 cup Driscoll’s Organic Strawberries, diced
  3. 1/2 cup hazelnuts, toasted
  4. 1/4 cup shaved chocolate
Instructions
  1. In a high-speed blender, blend coconut milk, chia seeds, and maple syrup.
  2. Toast hazelnuts: placed peeled hazelnuts into a small skillet and toast, stirring often, until golden brown, about 5 minutes. Let cool then chop hazelnuts.
  3. Place a few strawberries into the bottom of your into popsicle molds. Add in a few hazelnuts.
  4. Pour in about 1 tablespoon of coconut base into molds.
  5. Add in a few blueberries, chocolate shavings, and hazelnuts.
  6. Fill the rest of the way with coconut base.
  7. Top with hazelnuts and chocolate shavings.
  8. Add in your popsicle sticks. Place in freezer for 6 hours or overnight.
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Mixed Berry Hazelnut Crunch Cream Pops

Mixed Berry Hazelnut Crunch Cream Pops

P.S. Want to win $100 worth of Driscoll’s berries? Enter the sweepstakes here!

What are your favorite ways to use berries?

4-Ingredient Chai Popsicles

Summertime means it’s popsicle season! Are you a chai fan like I am? These 4-ingredient chai popsicles are creamy, flavorful, and the perfect summer cool down treat!

4-Ingredient Chai Popsicles

Not much is better than cooling down outside with a delicious, creamy popsicle that’s packed with flavor while also having none of the added refined sugars and junk that goes into conventional store-bought popsicles. Plus, it’s made with only FOUR ingredients, and is SO easy to make.

I am excited to bring you this recipe in partnership with my friends at Pacific Foods! I truly love their products- from the taste to the variety and the convenience.  In this recipe I used their original almond milk, but you can definitely use their Hazelnut Milk  for extra flavor (that’ll be my next batch)!

4-Ingredient Chai Popsicles

Easy as that, right?

Blend, pour, freeze, devour. You’ll get a little separation giving you a total flavor experience with each lick!

I love this Pacific Foods Organic Almond Milk. I bring the little containers with me when I travel for coffee and things like that to keep in my hotel room, and I use the big containers at home! 

4-Ingredient Chai Popsicles

Chai Popsicles
Yields 10
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Ingredients
  1. Chai Spice Mix: (1 tablespoon is used for this recipe)
  2. 1/2 teaspoon cardamon
  3. 1/2 teaspoon all spice
  4. 1 teaspoon cinnamon
  5. 1/2 teaspoon ground cloves
  6. 1 1/2 teaspoons ginger
Everything else
  1. 2 cups Pacific Foods Original Almond Milk
  2. 1 tablespoon honey, more as desired
  3. 1 teaspoon vanilla extract
Instructions
  1. Place almond milk, honey, vanilla and 1 tablespoon of chai spice mix into your blender and blend until smooth. Taste and adjust honey and spice mix as desired.
  2. Pour into popsicle molds and add in your popsicle sticks.
  3. Freeze for 5 hours or up to overnight.
Notes
  1. For vegan sub maple syrup for the honey.
Lexi's Clean Kitchen http://lexiscleankitchen.com/
4-Ingredient Chai Popsicles

Chai Popsicles

P.S. Build a popsicle HERE.

How to build the ultimate popsicle

What is your favorite popsicle flavor?!