Fall is here and so are soups and grilled cheese sandwiches. But have you ever had vegan tomato soup with vegan grilled cheese sandwich? I’m taking my usual soul food and switching it vegan style and here’s my take on it. Of course, if you’re up for the non-vegan version, feel free to check out my previous Tomato Soup with Grilled Cheese Sandwich recipe.
I’m a fan of homemade tomato soups and grilled cheese sandwiches, and never have I ever had it better than at home. As part of my journey to a more plant-based diet I’ve decided to take a twist to this classic dish.
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Kitchen Essentials:
- Glass baking dish, or similar oven-safe baking dish
- Blendtech blender, or something similar
- Iron skillet, or a cooking pan
- Glass mixing bowl
Ingredients
7-8
Tomato
On the vine
On the vine
1
Bulb
Garlic
With top ends chopped
With top ends chopped
½
Onion
Salt
To taste
To taste
1
tsp
Basil
Dried
Dried
1
tsp
Thyme
Dried
Dried
1
tsp
Dill
Dried
Dried
Dash
Almond milk
Unsweetened
Unsweetened
1
tsp
Vegetarian powder
6
Slices
Bread
3
Slices
Vegan cheese
Vegan Mayo
Instructions
Vegan Tomato Soup Directions:
Pre-heat oven to 400 degrees Fahrenheit.
Place tomatoes, onion, and garlic on a baking dish.
Bake
Bake in the oven for 45 minutes to an hour, or until tomatoes start to roast.
Blend
Once completed roasting, place the contents in the Blendtech blender and blend until well combine.
Pour
Pour blended contents into a glass mixing bowl.
Mix
Mix in the dry ingredients of basil, thyme, dill, vegetarian powder, along with the unsweetened almond milk.
Vegan Grilled Cheese Sandwich Directions:
Stovetop
Turn stove top to medium heat with the iron skillet.
Spread
Spread vegan mayo on one side of each of the slice of bread.
Grill
Place vegan cheese on top of the bread already on the skillet. Place the other slice of bread with the vegan mayo spread facing up. Once the bottom of the sandwich is grilled to your liking, flip to grill the other side of the sandwich.
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