Guys. I have been wanting to make a creamy tomato soup and grilled cheese sandwich ever since it got cold outside… and today I finally did! Boy was it worth the wait. I had no idea that there could be such a delicious vegan version of both items. You must try this recipe if you like tomato soup! Also, the tomato cayenne flavor of Chao cheese is sooooo good (I also tried the creamy original kind which you can see here). This tomato soup recipe was inspired by this amazing recipe. I modified it a bit because I didn’t want the coconut flavor or sugar in it. Anyways, enjoy!
Grilled Cheese Sandwich
Preheat oven to 350 degrees F. Put two slices of cheese in between any two slices of bread you desire. I used Dave’s killer bread and Chao cheese (see pictured above). Wrap the sandwich in aluminum foil and let it sit in the oven for 10 to 15 minutes. Then grill the sandwich in a panini press or on a pan to get the outside nice and crispy (I used a panini press, and I didn’t butter the bread to keep the fat content lower). Cut in half and serve with tomato soup.
Creamy Tomato Soup Recipe
1/2 heaping cup of cashews, soaked in 1/2 cup water
1/2 white onion, roughly chopped
2 medium garlic cloves, roughly chopped
1 to 2 tbsp olive oil
3 – 14 oz. cans diced tomatoes
basil to taste (I used maybe 1 or 2 tbsp)
salt and pepper to taste
garnish with fresh basil (I only had parsley so that is what I used :P)
Heat the oil in a medium sized pot. Sauté the garlic and onions until soft and aromatic. Add the tomatoes and spices. Let cook for 5 minutes. Blend the cashews up in a high speed blender until completely liquidated. Add the tomato spice mixture to the blender. Blend until everything is completely smooth and creamy. Return the soup to the pot and cook until hot. Taste and add more spices if desired. Dish the soup into a bowl, top with fresh basil, and serve with grilled cheese.