Perfect Soup + Grilled Cheese
Happy Valentine’s Day, Friends!
Well, Santa didn’t bring us a white Christmas, but here in Dallas, cupid hit us with big old snowy arrow just in time for Valentine’s Day. According to the weather report, we’re going to have below freezing weather until Friday, which means we’ll be chilling (no pun intended) in the house for a while. (Maybe the COVID cases will go down too….maybe just wishful thinking. ;) )
On a cold ( and snowy) day, there’s nothing I crave more than comfort food like big bowls of soups + stews. A popular fave is tomato soup, but i was never able to eat it because it’s usually loaded with lot of luscious cream. No bueno for my belly. Anywho - I’ve been playing with a recipe and have perfected a delicious, warm and hearty Tomato Soup + Grilled Cheese, both of which are dairy-free and gluten-free and no longer bad for my belly.
I used slices of Daiya cheddar + American to make my grilled cheese, a plant-based cheese that stretches and melts just like the real stuff. I’ve used this cheese for all sorts of recipes. It’s made with pantry staples, blended until smooth and will no doubt warm you up. Pair it with the grilled cheese, crackers, maybe a lite salad, whatever you like.
PERFECT TOMATO SOUP W/ GRILLED CHEESE
INGREDIENTS
Tomato Soup
2 16 oz cans of crushed tomato
1 14 oz can of diced tomato
1 tablespoon tomato paste
1 small sweet yellow onion diced
2 gloves of garlic (or more if you like garlic)
1/2 cup of coconut cream
1 - 1/2 cup of chicken broth
1 bay leaf
Spices: oregano + basil
Salt / Pepper
Grilled Cheese (for one sandwich)
2 slices of gluten-free bread (i got mine from Aldi)
3-4 slices of cheese (1 slice of American and cheddar for each slice / side)
butter
INSTRUCTIONS
In a big dutch oven on medium-low heat, saute the onions until soft for about 5 minutes. Add garlic and cook until fragrant.
Time for the tomatoes - add all the cans of tomatoes (crushed + diced)
Add the bay, oregano and basil and cook for 10-15 minutes.
The key to a smooth tomato soup is this step - remove the bay leaf and ladle in the tomato goodness in a blender. I have vitamix. Blend in batches and add chicken broth. This is preference. Some people like chunky tomato soup; others like it smooth. Add as much broth as you like until it’s your desired viscosity (thickness.)
Once your tomato soup is blended, finish it off with the coconut cream. Don’t worry - it won’t taste like coconut, the vinegar / acid in the tomatoes breaks down the sweetness.
Now that your soup is ready, let’s make some sammies….
Butter all the sides of the bread. Some people like to put mayo on the outside part, but i think that’s preference.
Add slices of cheese to both sides. I like to cut the slices in half or quarters so that I can cover every piece of bread with cheese.
Cook on a skillet (medium-hot heat) until butter is golden brown and the cheese is melted.
Cut into triangles or halves which are the perfect size for dunking.
Top your tomato soup with Daiya mozz or cheddar shreds.
I had this soup for two days after I made it and it was still delicious a few days later! Don’t take my word for it - make it for yourself, holler at me in the comments below and let me know what you think!
Stay warm out there friends!
Vicky D
