Vegan Grilled Cheese with Tomato Soup and Basil Pesto Recipe
Craving comfort but want to keep it classy and cruelty-free? This Vegan Grilled Cheese with Tomato Soup and Basil Pesto has your back. It’s cozy, melty, herby, and just dramatic enough to make lunch feel like a Netflix-worthy event. That golden, crisp sandwich? A plant-based dream. The soup? A rich, velvety hug. And don’t even get me started on the pesto—it slaps harder than your ex’s excuses. You’ll feel nostalgic, full, and maybe a little smug about not using dairy. Ready to serve up some sass between two slices of bread with a side of steamy, slurpable bliss?
Vegan Grilled Cheese with Tomato Soup and Basil Pesto Recipe
This recipe combines crispy vegan grilled cheese, creamy tomato soup, and bold basil pesto into the ultimate plant-based comfort meal.
Ingredients
Method
- In a pan, sauté onion and garlic in oil until soft.
- Add tomatoes, broth, coconut milk, salt, pepper, and dried basil. Simmer for 15 minutes.
- Blend soup until smooth. Return to pan and keep warm.
- In a food processor, combine basil, nuts, yeast, garlic, oil, and salt. Blend into pesto.
- Spread butter on bread slices. Place cheese between slices and toast on skillet until golden and melty.
- Serve sandwiches hot with soup and a dollop of pesto on top (or swirl it like a show-off).
Notes
Nutritional Values (per serving)
Calories: 450Total Fat: 28g
Saturated Fat: 9g
Carbohydrates: 38g
Fiber: 5g
Protein: 10g
Vitamins & Minerals (per serving)
- Vitamin A: 15%
- Iron: 14%
- Calcium: 12%
- Vitamin C: 20%
- Magnesium: 10%
Additional Tips
- Use a cast iron skillet for that golden crunch.
- Add a dash of red pepper flakes to the soup for some fire.
- Mix pesto into the cheese layer for extra bold flavor.
- Make extra soup and freeze it—you’ll thank yourself next week.
