Introduction
This plant based recipe offers a comforting classic with a creamy dairy free tomato soup and crispy grilled cheese sandwiches perfect for a cozy meal
Why You’ll Love This Recipe
It combines rich flavors from roasted tomatoes and fresh basil with a satisfying crunch from the sandwiches all while being completely vegetarian and easy to make
Ingredients
- 2 pounds ripe tomatoes halved
- 1 large onion chopped
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1 cup raw cashews soaked
- 1 cup fresh basil leaves
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 8 slices whole grain bread
- 8 slices plant based cheese
- 2 tablespoons vegan butter
Instructions
- Preheat oven to 400 degrees Fahrenheit Place tomatoes onion and garlic on a baking sheet Drizzle with olive oil and roast for 25 minutes until softened
- Transfer roasted vegetables to a blender Add vegetable broth soaked cashews basil oregano salt and pepper Blend until smooth and creamy
- Pour soup into a pot and heat over medium low for 10 minutes stirring occasionally
- For grilled cheese spread vegan butter on one side of each bread slice Place cheese between slices buttered sides out
- Heat a skillet over medium heat Cook sandwiches for 3 to 4 minutes per side until golden brown and cheese melts
- Serve soup hot with grilled cheese sandwiches on the side Garnish with extra basil if desired
Nutrition Information
Serving Size: 4 servings
Calories: 385
Protein: 12g
Serving Suggestions
Enjoy with a side salad or crusty bread for a complete meal
Recipe Variations
Add a pinch of red pepper flakes for spice or use sun dried tomatoes for deeper flavor
Chef’s Tips
Soak cashews in hot water for 30 minutes to ensure a smooth soup For crispier sandwiches press lightly while cooking
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes