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Tomato Soup with Grilled Cheese

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Tomato Soup with Grilled Cheese

Tomato soup with grilled cheese is a timeless comfort food combination that never fails to warm the soul. The velvety smoothness of the tomato soup, often infused with aromatic herbs and spices, provides a savory backdrop to the crispiness of the grilled cheese sandwich.


1 28 oz (800 g) can of chopped tomatoes*⁠
1 medium onion⁠
1 large celery stalk (or 2 smaller ones) ⁠
1 small carrot ⁠
2-3 garlic cloves ⁠
1 heaping tbsp vegan butter⁠
1 heaping tbsp all-purpose flour ⁠
1/2 tbsp light brown sugar (optional) ⁠
1 cup vegetable broth ⁠
Black pepper to taste ⁠

Optional: ⁠

Fresh basil ⁠
Vegan greek style yogurt/sour cream ⁠

Peel/clean onion, garlic, carrot and celery, and roughly chop everything. ⁠

Melt vegan butter in a large pan or dutch oven, and sauté veggies on low to medium heat for about 15 minutes until fragrant. ⁠
Add sugar and flour, and keep stirring for 2 minutes, then add chopped tomatoes and vegetable broth. ⁠

Bring to a boil, reduce heat, cover with a lid, and let the soup simmer for 15 minutes, stirring occasionally.⁠
Let the soup cool down enough to transfer it to a mixer and blend until smooth.

If the soup is too thick for your liking, add 1/4 + cup additional water or broth. ⁠
Season with pepper to taste. ⁠
Reheat if necessary, top with some fresh basil, and enjoy! ⁠

For the grilled cheese:⁠
Used sourdough bread and the Chao tomato cayenne slices. ⁠

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