This cozy pairing starts with a rich tomato soup built the classic way—onion and garlic sautéed until fragrant, whole peeled tomatoes simmered down with vegetable broth, a touch of sugar and oregano, then blended silky smooth and finished with a swirl of coconut cream for body. A pinch of red pepper flakes adds a gentle kick if you want it, and fresh basil on top brings the whole bowl to life. Alongside, thick slices of bread get griddled until deeply golden and crisp, melting cheese into every bite for that pull-apart, gooey center a great grilled cheese demands. Cut on the diagonal for dunking, these halves are made for dipping straight into the warm, velvety soup. It's a nostalgic comfort-food combo that fits neatly into a gluten free spread without sacrificing that crackly crust or melty center. Keep this one in regular rotation for soup season.
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Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the paste darkens slightly, about 1–2 minutes.
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