Creamy Roasted Garlic-Tomato Soup with Grilled Cheese Croutons

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Creamy Roasted Garlic-Tomato Soup with Grilled Cheese Croutons‏‏‎

So comforting and so cozy. A flavorful and incredibly delicious spin on classic tomato soup and grilled cheese! This recipe is easy to make, and topped with grilled cheese croutons just for fun! A simple meal that kids will love! Try it now and enjoy!
Course Vegan
Keyword vegan
Prep Time 20 minutes
Cook Time 45 minutes
Inactive time 40 minutes
Total Time 1 hour 45 minutes
Servings 4

Ingredients

soup

  • 3 to 4 lb (1.4-1.8kg) roma tomatoes, halved lengthwise
  • 1 tsp olive oil, plus more for roasting
  • salt and black pepper to taste
  • 1 small garlic head (see Variation)
  • 1 sweet onion, diced
  • One 6 oz (170g) can no-salt-added tomato paste
  • 2 tbsp coconut sugar (or brown sugar)
  • 2 tbsp white wine vinegar
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 3 cups (720ml) low-sodium vegetable broth
  • ½ cup (120ml) unsweetened nondairy milk (soy-free if necessary)
  • 1 tbsp nutritional yeast (optional)
  • 2-3 tbsp chopped fresh basil (optional)

croutons

  • 4 vegan sandwich bread slices (gluten-free if necessary)
  • Basic Cashew Cheese Sauce , melty variation

  • vegan butter (soy-free if necessary)

Instructions

  • Preheat the oven to 400°F/200°C. Line one or two baking sheets with parchment paper or silicone baking mats. Spread out the tomato halves on the baking sheet(s), cut side up. Drizzle with olive oil and sprinkle with salt and pepper.
  • Trim the top off the head of garlic so that all the cloves are exposed. Place the head on a sheet of aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper. Wrap the foil around the head so that it’s completely enclosed. Roast the garlic and the tomatoes for about 40 minutes, until the garlic is soft and the tomatoes slightly charred. Remove from the oven. Unwrap the garlic so it can cool. Set the tomatoes aside.
  • While the garlic is cooling, heat 1 teaspoon olive oil in a large pot over medium heat. Add the onion and sauté until translucent. Transfer to a blender.
  • Once the garlic is cool to the touch, squeeze each clove over a small plate or bowl so that the garlic pops out. Transfer all the garlic to the blender along with the onions, roasted tomatoes, tomato paste, sugar, vinegar, dried basil, and oregano. Blend until smooth.
  • Combine the tomato mixture and broth in the large pot and bring to a boil. Reduce to a simmer and cook for about 15 minutes, stirring occasionally, until heated through and slightly thickened. Stir in the milk and nutritional yeast(if using) and cook for another 5 minutes. Reduce the heat to low and cover to keep the soup warm.

make the croutons

  • Lay out 2 slices of bread, spread them with cheese, and top each with another slice of bread. Spread butter on the outsides of each sandwich. Heat a frying pan, preferably cast iron, over medium heat. Place both sandwiches in the pan and cook for 2 to 3 minutes per side, until each side is crispy and golden. Remove from the heat and cut each sandwich into six squares.
  • Spoon the soup into bowls and top each serving with a sprinkle of fresh basil(if using) and 3 or 4 grilled cheese croutons (or serve them on the side and add them as you eat). Serve immediately. Leftover soup will keep in an airtight container in the fridge for 3 to 4 days.

Notes

 
Variation
If your family doesn’t care for garlic, you can totally leave it out altogether.
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