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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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Grilled Cheese:
  • 4 slices of sourdough or sandwich bread
  • 1 tbsp vegan butter or olive oil
  • 4 slices vegan cheese or 1/2 cup shredded
For the Tomato Soup:
  • 1 tbsp olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 can 15 oz crushed tomatoes
  • 1 cup vegetable broth
  • 1/2 cup coconut milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried basil
For the Basil Pesto:
  • 1 cup fresh basil leaves
  • 2 tbsp pine nuts or walnuts
  • 2 tbsp nutritional yeast
  • 1 clove garlic
  • 3 tbsp olive oil
  • Salt to taste

Method
 

  1. In a pan, sauté onion and garlic in oil until soft.
  2. Add tomatoes, broth, coconut milk, salt, pepper, and dried basil. Simmer for 15 minutes.
  3. Blend soup until smooth. Return to pan and keep warm.
  4. In a food processor, combine basil, nuts, yeast, garlic, oil, and salt. Blend into pesto.
  5. Spread butter on bread slices. Place cheese between slices and toast on skillet until golden and melty.
  6. 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: 450
Total 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.