Ingredients
Method
Make the Soup:
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
- Add crushed tomatoes, vegetable broth, tomato paste, and seasonings. Stir well.
- Bring to a simmer, cover, and cook for 20 minutes.
- Blend the soup until smooth using a blender or immersion blender.
- Stir in coconut milk for extra creaminess and let it warm through.
Make the Grilled Cheese:
- Spread vegan butter on one side of each bread slice.
- Place a slice (or shredded) vegan cheese between two slices of bread, buttered side out.
- Heat a skillet over medium heat. Grill each sandwich for 3–4 minutes per side until golden and crispy.
Serve & Enjoy:
- Pour the soup into bowls and garnish with fresh basil.
- Slice the grilled cheese sandwiches in half and serve alongside.
- Dip, dunk, and enjoy every bite of this cozy classic!
Notes
Nutritional Information (Per Serving)
- Calories: 420
- Total Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Vitamin A: 25%
- Vitamin C: 35%
- Calcium: 12%
- Iron: 15%
- Potassium: 20%
Tips for the Best Soup & Sandwich Combo
- Use fire-roasted tomatoes for a smoky depth of flavor.
- Let the grilled cheese rest for a minute before slicing to prevent cheese spillage.
- Add a pinch of red pepper flakes for a little heat.