What You’ll Need:

• For the sandwich:
• 2 slices of sourdough bread
• 2 slices Havarti cheese
• 4th & Heart Himalayan Pink Salt Ghee
• For the Tomato Soup:
• ¼ Tbsp 4th & Heart Himalayan Pink Salt Ghee
• 2 shallots, diced
• 4 cloves garlic, sliced
• 1 28oz can whole, peeled tomatoes
• 1 28 oz can diced tomatoes
• 8 oz cream of choice (we recommend heavy whipping cream or coconut milk)
• 1 1/2 tsp Italian seasoning
• ½ tsp salt
• Black pepper, to taste
• Fresh basil, for garnish

Instructions for the Tomato Soup:

1. Place a large pot over medium heat and melt the ghee.
2. Add shallots and a pinch of salt, stirring until caramelized. Then add the garlic and cook for about 2 minutes.
3. Add the tomatoes, Italian seasoning, salt, and pepper. Stir until incorporated and cook for 5-7 minutes. Add the cream.
4. Once all ingredients have been added and combined, transfer the mixture to a blender and blend until smooth.
5. Return the mixture to the stove to simmer for 5 minutes.
6. Serve with fresh basil or black pepper and enjoy!