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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Place tomatoes, onion, and garlic on a baking dish.
Bake in the oven for 45 minutes to an hour, or until tomatoes start to roast.
Once completed roasting, place the contents in the Blendtech blender and blend until well combine.
Pour blended contents into a glass mixing bowl.
Mix in the dry ingredients of basil, thyme, dill, vegetarian powder, along with the unsweetened almond milk.
Vegan Grilled Cheese Sandwich Directions:
Turn stove top to medium heat with the iron skillet.
Spread vegan mayo on one side of each of the slice of bread.
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.