Honeynut Squash Tomato Soup with Harissa Grilled Cheese

There is nothing more wholesome than tomato soup and a grilled cheese. Like do I even have to write an intro for this? This is my Honeynut Squash Tomato Soup with a Harissa Chicken Grilled Cheese sandwich. The kick of the grilled cheese combined with the sweet and savory flavors of the soup make you feel a piece of heaven in each bite.

The tomato soup is no plain tomato soup, it has garlic, onion, fresh basil, and honeynut squash. Instead of butternut squash, I tried using honeynut squash for a sweeter flavor. They were so easy to peel and chop in halves to use in the soup.

You going to absolutely love it and it was so easy and mess free to make. Make this on a cold day for you and your family, or enjoy it by yourself while you're snuggled up in a blanket watching your favorite movie. So if I've influenced you enough, let's get to the recipe.

Yields: 1-4

Prep time: 10 minutes

Total time: 1 hour and 10 minutes

This recipe is dairy free, gluten free, and vegan if you're only enjoying the soup. Otherwise, the grilled cheese has dairy and gluten.

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Ingredients:

6 tomatoes - I mixed it up this time, I used 2 heirloom tomatoes and 4 plum tomatoes

1 head of garlic

1/2 sweet onion, whole

Fresh basil leaves

2 honey-nut squash sliced in halves and seeds removed

Salt to taste

Black pepper to taste

Soup:

1 cup bone broth

2-3cups water

3 tbsp extra virgin olive oil

2 tsp oregano

1 tsp salt (add more to taste)

¼ tsp freshly ground black pepper

Pinch of red pepper flakes

Grilled cheese:

2 pieces of sourdough bread

1 chicken breast, cooked & shredded (rotisserie chicken can be used as well)

Pepper jack cheese

1 tbsp harissa

Olive oil spray

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Instructions:

1. Prep: Preheat oven to 425. Grab a baking sheet and add parchment paper. Layer on the tomatoes, onion, garlic, honey-nut squash, and basil as seen in the picture to the left. Drizzle on a generous amount of extra virgin olive oil. Season with salt and black pepper to taste.

2. Bake: Bake in the oven until you can poke a fork right through the honey-nut squash. Once they are done roasting, you should be able to gently squeeze the garlic cloves out of the head. Make sure to take the basil out half way so they don't burn. You'll add them to the soup later on.

3. Prep chicken: have the chicken breast cooked and shredded to use for the sandwich. You can opt to using a rotisserie chicken as well to make your life easier.

4. Cook soup: once the vegetables are done roasting, gently remove them from the oven. Place them into a large pot with extra virgin olive oil. Have boiled water on the side and your broth ready to go. Pour in the water and broth into the pot. Mix well. Allow the contents to cook for 25-30 minutes. Season with oregano, salt, black pepper, and red pepper flakes.

5. Blend: use an immersion blender to blend the ingredients (if you do not have one, you can add the veggies to a blender before adding them to the pot). The soup should be a thick consistency now. Adjust for salt. Allow the soup cook for 10 more minutes or so. Add water if too thick.

6. Prep grilled cheese: grab two slices of sourdough bread. On one piece of sourdough, spread on harissa. On the other slice, layer on the sliced pepper jack cheese. Add as much cheese as you want. Add shredded chicken on top. In a small frying pan, spray down some olive oil, and gently add in the sandwich. Toast properly on both sides until the cheese has fully melted.

7. Serve: serve soup, top soup with fresh basil and enjoy with the grilled cheese on the side.

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD