Ingredients
- 1 Tablespoons Extra Virgin Olive Oil
- 0.5 cup, sliced Onion
- 3, sliced Garlic Cloves
- 28 ounces Chopped Tomatoes
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 2 teaspoons Coconut Sugar
- 4 slices Sourdough Bread
- 2 Tablespoons Vegan Butter
- 4 slices Vegan Cheese
- handful Fresh Basil Leaves
Directions
A quick, 10-ingredient tomato soup with grilled cheese that is 100% plant-based!
Trust me when I say – you do not need a lot of time to make flavorful food.
This quick and easy tomato soup only requires 6 ingredients and 15 minutes – that’s it.
This recipe is in my top 5 comfort foods and it’s a winner every time.
I love having chopped tomatoes on hand to use for pasta, pizza, chili and an easy tomato soup.
When it comes to store-bought chopped tomatoes, Italy and California do it best!
You can certainly go with your favorite brand but if you are looking for the best quality and flavor, it’s worth doing a quick google search.
I always recommend going for the organic option as well as Italian and California tomatoes as they grow in the most favorable climate, are always picked at their peak ripeness and are sweet.
My tricks to the best tomato soup are adding aromatics like onion and garlic, then blending the ingredients in the blender until creamy and smooth.
I also like to season the soup after it’s blended, taste and adjust accordingly.
Please leave your review for this tomato soup with grilled cheese in the comment section below.
Steps
1 Done | Quick PrepPeel and slice the onion into half moons. Using the back of your knife, press down on the garlic cloves to smash then peel off the skins. Slice the garlic as well. Get the remaining ingredients out and ready. |
2 Done | Get A Small Sauce PanHeat the sauce pan on high heat then add the olive oil and sliced onion. Sauté on medium heat for a couple of minutes then add the sliced garlic. Sauté for another minute or until fragrant then add the chopped tomatoes. Cover the pot with a lid and simmer on medium-low heat for 10 minutes. |
3 Done | Make the Grilled CheeseWhile the soup is simmering, heat a non-stick skillet on high heat. Using vegan butter, butter the outside of 2 slices of bread, edge to edge. Place one slice butter side down into the hot skillet, add vegan cheese slices then the other slice buttered side up. Turn the heat to medium-low and allow to toast and melt for a few minutes then flip over and grill until golden brown. |
4 Done | Blend & SeasonAfter the soup has simmered, use a hand-held immersion blender or regular blender and blend the soup until creamy and smooth. If you are using a blender, be sure to allow some of the heat escape through the top. Always blend hot liquids on low speed. Return the blended soup to the soup pot with the heat turned off then season with sea salt, ground black pepper, and the optional (but recommended) coconut sugar. If you are using white or brown sugar, use a bit less as they are sweeter than coconut sugar. |
5 Done | ServePour the hot soup into warm bowls, serve with the grilled cheese and garnish with a drizzle of extra virgin olive oil, fresh basil leaves and a pinch of black pepper. Store any soup leftovers in an air-tight container in the refrigerator for up to 4 days. |
