Can I please just prepare you for the fact that these pictures are not really up to par for sharing? But the recipe is. It's hard to take pretty pictures of soup.
This recipe idea came from a Whole Foods magazine when we were in Boston earlier this month, and I knew I needed to re-create it and put some fresh, new ingredients, and since it's officially sweater weather, soup and grilled cheese is a must!
The original recipe was pretty healthy, but I did make a few changes, like making my own roasted red peppers and roasted corn, along with subbing in some things we already have at home and use regularly. The panini is just an added bonus; you're welcome, Whole Foods.
If you don't have a panini maker, these sandwiches still turn out pretty well toasted in a skillet, you just won't get the grill lines. You can also just keep as grilled cheese without adding the chicken if you're wanting to make a vegetarian meal, and the soup is already vegan!
I made enough of this to have it a second time throughout the week, and after trying it, I'm really glad I did! The recipe creates 4 servings, but can easily be doubled and you can even freeze some for next week/month.
Next up in the fall soup line-up is butternut squash, so keep your eyes peeled and your big spoons ready, I'll be sure to share! Enjoy!