ok, i know that i said i was over soups and stews….but clearly, this post says otherwise lol. Creamy Vegan Tomato Soup and Grilled Cheese is the best recipe you will taste all week. is it a winter thing? i don’t feel like it is but either way, i’m going dig into this goodness!
this is a former recipe of mine that’s been upgraded, and quite a bit! the base is predominately tomato, but Japanese sweet potato and red bell pepper really bring out the flavors.
it’s a slightly sweet soup, naturally of course! no added sugar is necessary. the veggies are just so sweet on their own.
isn’t that the prettiest sight you’ve seen all week? for me, it’s either this or the ocean lol, and it’s a pretty close tie. oh my gosh, the creamy factor just blows my mind.
this is a vegan soup too (as always). zero cream or dairy was needed to achieve the glorious texture.
the flavors are 10/10 too. everything about this recipe is 10/10 to be honest. i wouldn’t post it if it wasn’t.
as far as the grilled cheese, that was beyond easy to put together. all i did was take 4 slices of Ezekiel bread and place a cheese mixture that i made in the center.
you can use any kind of bread and of course can use any vegan cheese you want. my mixture is just SUPER creamy.
it’s vegan cream cheese, vegan shredded cheddar, onion powder, garlic powder and a little bit of sea salt.
kept it very simple but also really flavorful because sometimes just plain vegan cheese doesn’t have much to it.
alrighty, shall we go over everything you need in the soup and the process to make Creamy Vegan Tomato Soup and Grilled Cheese?!
ingredients for the soup
- grape tomatoes
- Japanese sweet potato
- red bell pepper
- avocado or olive oil
- vegetable broth
- tomato sauce
- unsweetened plain almond milk
- nutritional yeast
- sea salt
first, you’re going to sauté the veggies in avocado oil in a large pan. make sure the pan is really large because there’s a lot to fit into it! next, you’re going to add some vegetable broth and let everything cook down.
this will ensure the veggies are really tender and blend well in the blender. after the veggies are done, you can transfer them to the blender.
you can add the liquids, nutritional yeast, seasoning and sriracha. it’s that simple!!
are you going to make Creamy Vegan Tomato Soup and Grilled Cheese?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
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Creamy Vegan Tomato Soup and Grilled CheeseCourse: Lunch & Dinner, Soups and StewsDifficulty: Easy
1 pint grape tomatoes
1 large Japanese sweet potato cut into small cubes
1 large red bell pepper cut into small pieces
3/4 cup onions chopped
1 tbsp finely minced garlic
3 tbsp avocado oil (extra virgin olive oil works)
1.5 cups vegetable broth
1 (15 ounce) can tomato sauce
1/2 cup plain unsweetened almond milk (any dairy free that’s plain and unsweetened works)
2 tbsp nutritional yeast
1 tsp sriracha
1/2 tsp sea salt or to taste
- grilled cheese
4-6 slices bread of your choosing
1/2 cup vegan cream cheese
1/2 cup vegan shredded cheddar
1/4 tsp garlic powder
1/4 tsp onion powder
sea salt to taste
- sauté the veggies in avocado oil on medium heat in a very large pan for 8 minutes.
- then, add the garlic and 1.5 cups vegetable broth and cook another ten minutes.
- the veggies should then be tender and the liquid absorbed. add to a high power blender with the remaining soup ingredients.
- blend until a smooth consistency.
- for the grilled cheese, mix the vegan cream cheese with the shredded cheese and seasoning and spread on two-three pieces of bread.
- top with the other pieces and cook in vegan butter on the stove top for a couple of minutes on each side or until the bread is golden brown and the cheese melted.
- let the grilled cheese cool down and cut into cubes if you would like. serve with the soup and enjoy!