Even though I consume mostly plant-based food items (with the occasional real deal pizza, gooey monster chocolate chip walnut cookie, and basic spicy tuna roll thrown in the mix) I do still love me some melty grilled cheese action.
And yes, you can toast yourself up a satisfying cheesy carby sandwich composed of shredded vegan “cheddar.”
Anyway.
A grilled cheese sammy is tasty solo, but a hot bowl of creamy tomato soup (dunking purposes, you know) really kicks the whole situation up a notch.
I have been known to crack open a can of tomato soup from time to time buttt it’s hard to find a flavorful vegan option and in this case homemade is a lot better!
Plus, your perfectly golden sandwich deserves the very best.
All you have to do is saute diced red onion until mouthwateringly fragrant and soft, then stir in canned whole peeled tomatoes, unsweetened unflavored almond milk (no vanilla almond milk is NOT okay), dried oregano and basil, smoked paprika, sea salt and freshly ground black pepper.
Simmer simmer simmer, then blend her up and stir in a flourish of creamy canned light coconut milk.
Now’s the time to top your bowl off with an extra swirl of coconut milk for pleasing visual effects, then season with more cracked black pepper + toasted pepitas, if you wish.
Get a dunkin’!
P.S. Wait, there are still lots of cans involved… why yes, San Marzano canned tomatoes are prime specimens indeed and do you really want to materialize–questionable word choice much–your own coconut milk? (I’m not even sure how that process goes down to be honest.)
P.P.S. This recipe is inspired by the lovely Lisa over on Healthy Nibbles. Her Vegan Tomato Soup looked and sounded bomb! I just made a few adjustments.
Creamy Vegan Tomato Soup
Ingredients
- 4 1/2 teaspoons extra virgin olive oil
- 2 cups diced red onion (1 medium-small onion)
- 42 ounces canned whole peeled tomatoes (I use San Marzano)
- 1 1/2 cups unsweetened unflavored almond milk
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons smoked paprika
- Sea salt, to taste
- Fresh ground black pepper, to taste; plus more for serving
- 2/3 cup canned light coconut milk
- Toasted pepitas (optional); for topping
Instructions
- Heat the olive oil in a medium-large pot over medium heat.
- Add the onion and saute for 20 minutes over medium-low heat, until very soft.
- Add the tomatoes along with their juices, as well as the almond milk, oregano, basil, paprika, salt, and black pepper.
- Bring to a low boil, then reduce the heat to low and simmer for 12 minutes, smashing the tomatoes with a wooden spoon against the side of the pot.
- Remove from heat, then carefully blend with an immersion blender. Or, transfer the liquid to a blender and blend until smooth.
- Return the soup to low heat then add the coconut milk. Stir and cook until warmed but not boiling.
- Spoon into bowls and serve with more black pepper, and toasted pepitas, if you wish.