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Smoky Tomato Soup & Roasted Red Pepper Grilled Cheese

This soup is so good and so simple that you’ll hardly believe it!  Those kinds of recipes are my favorite!  Tomatoes are warming and sweet, which makes them good for balancing vata energy.  In this recipe, we kick start the vata balancing factor up a notch with a little smoked paprika, which also elevates the flavor of this simple soup to something definitely out of the ordinary!

Grilled cheese and soup are a perfect balancing meal for the autumn time, when we’re looking to add more oils, heaviness, and heat up our diet and our lives.  So this recipe is my more grown-up take on the sandwich I grew up eating.  And it’s so tasty and colorful that little kids will love it as much as big kids!  Enjoy!



Smoky Tomato Soup

Serves 4; Prep + Cooking time: 15 mins.

What’s in it:

  • 1 can diced organic tomatoes (or 2 cups chopped fresh tomatoes, skinned)
  • 2 cans pure water
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • Pinch of sugar
  • Pinch of black pepper
  • 1 teaspoon yogurt (optional)

How to make it:

Add all ingredients to a medium saucepan and bring to the boil, and then lower to a simmer.  Adjust seasonings to your taste.  Transfer soup to a blender, or use a hand blender to blend it to a smooth consistency.  Serve warm, topped with a swirl of yogurt (optional).


Roasted Red Pepper Grilled Cheese

Serves 2; Prep + Cooking time: 20 mins.

What’s in it:

  • 4 slices whole grain, rye, or sourdough bread
  • 3/4 cup grated cheddar cheese
  • 1 small bell pepper (red or yellow preferred)
  • 1 tablespoon ghee

How to make it:

On a barbecue grill, gas stove burner or oven set on broil, roast the pepper, turning it until the skin is blackened.  Remove from heat, place into a bowl and cover to capture steam.  Steam for 10 mins or until the skins are soft and pull away from the pepper.  Remove the skins and cut peppers into strips.  Spread one side of each piece of bread with a light coating of ghee and add the rest of the ghee to a warm skillet.

Place the bread, ghee side down, into the skillet and allow to warm.  Divide the cheese between the sandwiches and lay the roast pepper strips over the cheese.  Cover the other pieces of bread and turn the sandwiches.  Cook sandwiches flipping occasionally until the cheese is melted and each side is golden brown.  Remove, cut in half and serve.  The perfect accompaniment with my smoky tomato soup.


For more delicious recipes and more check out my book Eat Like You Love Yourself.

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