Roasted Tomato and Pepper Soup with Grilled Cheese is just what you need for a fun summer lunch! it’s made with really wholesome ingredients and packed with tons of flavor. your kids won’t even realize the soup had hidden veggies, it’s just that tasty!
this is a former recipe of mine that’s been upgraded, and quite a bit! the base is predominately tomato, but roasted red bell pepper and onions add an amazing slightly sweet component.
no added sugar is necessary as the veggies are just sweet on their own! besides, the tart tomato completely balances out the flavors.
if you’re going to make tomato soup, i 100% recommend roasting the veggies, it turns out soooo much better!
no vegan cream or dairy free milk is needed in this soup but of course you can always add some!
i used veggie broth and organic tomato sauce, but you can always throw in a creamy component.
as far as the grilled cheese, that was beyond easy to put together. all i did was take 4 large slices of fresh bread and place some shredded cheese in the center.
i made the grilled cheese on the stove top as you would make any other grilled cheese.
you can use any kind of bread and and any vegan cheese you want! for vegan cheeses, there are soooo many amazing options! whole foods brand, miyoko’s, forager and daiya are a few brands that come to mind!
this is a blender soup by the way! after you roast the veggies, you add everything to blender until you get a delicious and creamy soup.
if you like my Roasted Tomato and Pepper Soup with Grilled Cheese, you’ll also love these other recipes of mine!
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Roasted Tomato and Pepper Soup with Grilled CheeseCourse: Lunch u0026amp; Dinner, Main Dishes, Soups and Stews
3 medium size heirloom tomatoes (or any you have on hand) cut into small pieces
2 medium size bell peppers cut into small pieces
1/2 onion sliced
1 tsp garlic powder
1 tsp chili powder
1/2 tsp sea salt or to taste
dash of sriracha if wanted
2 cups vegetable broth
1 (15 ounce) can tomato sauce
- grilled cheese
4 large slices of bread (went with sourdough from Whole Foods)
vegan shredded cheese
avocado oil for pan frying
- preheat the oven to 400 degrees. roast the veggies for 25 minutes.
- add to a blender with the rest of the soup ingredients and blend until a smooth consistency. heat in a pan on low heat for about 12 minutes or until the soup is completely warmed through.
- make the grilled cheese on the stovetop and cook for a couple of minutes on each side until the cheese is melted and bread is golden brown.
- cut into grilled cheese cubes if you would like and garnish with basil and everything but the bagel seasoning.