VEGAN GRILLED CHEESE AND TOMATO SOUP

VEGAN GRILLED CHEESE AND TOMATO SOUP

Vegan Grilled Cheese and Tomato Soup is a classic pairing reimagined for plant-based eaters who crave comforting, nourishing meals. This single-serve recipe combines the crisp warmth of wholegrain bread filled with hummus or a vegan cheese spread, perfectly grilled until golden brown, with a bowl of creamy, herb-infused tomato soup made from crushed tomatoes, garlic and a hint of olive oil. It’s a hearty yet healthy choice for chilly afternoons, rainy days or whenever you’re in need of a satisfying solo lunch or light dinner. The combination of creamy spread and tangy tomato broth is irresistibly familiar, yet this version is 100% dairy-free and easy to make. Ideal for busy days, this meal is nutrient-rich, quick to prepare, and filled with flavour that feels like a comforting embrace in every bite.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

American

PREPARATION/TECHNIQUES

Pan-Fry, Simmer, One-Pot Wonders

OCCASION/HOLIDAY

Winter, Fall, Back to School, Spring

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Healthy, High Fibre, Dairy-Free, Low Fat, Quick & Easy

DISH TYPE

Sandwich, Soup / Stew

INGREDIENTS

There are the following ingredients for Vegan Grilled Cheese and Tomato Soup:

• 2 slices whole grain bread

• 2 tbsp hummus or vegan cheese spread

• 1 cup tomato soup

• 1 tsp olive oil

FULL NUTRITIONAL INFORMATION

• Calories: 346 kcal

• Fat: 14.6 g

• Saturated Fat: 1.3 g

• Carbohydrate: 46 g

• Sugar: 13.8 g

• Sodium: 878.1 mg

• Fiber: 6.6 g

• Protein: 10.6 g

• Calcium: 80.4 mg

• Iron: 2.2 mg

• Potassium: 817.3 mg

PREPARATION

These steps are followed for the preparation of Vegan Grilled Cheese and Tomato Soup:

• Prepare Tomato Soup: In a small pot, heat crushed tomatoes with a clove of minced garlic, a pinch of herbs (like basil or oregano) and a dash of salt. Simmer on low for 10 to 12 minutes, stirring occasionally.

• Assemble Sandwich: Spread hummus or vegan cheese evenly on one side of each bread slice. Place slices together to form a sandwich.

• Grill Sandwich: Heat olive oil in a skillet over medium heat. Grill the sandwich for 2 to 3 minutes per side until golden brown and crispy.

• Blend Soup (Optional): For a smoother consistency, blend the soup using an immersion blender or transfer to a regular blender and blend until creamy.

• Serve: Pour soup into a bowl and serve alongside the grilled sandwich. Garnish soup with herbs or black pepper if desired.

PREP TIME

5 minutes

COOKING TIME

15 minutes

TIPS

Here are some helpful tips for Vegan Grilled Cheese and Tomato Soup:

• Use Stale Bread: Slightly stale bread toasts better and gives a crunchier texture.

• Soup Shortcut: Use canned crushed tomatoes with herbs for a quicker soup base.

• No Blender: If you prefer a chunky soup, skip the blending step for a rustic feel.

• Extra Crisp: Press the sandwich down with a spatula while grilling for an even sear.

VARIATIONS

• Add Veggies: Insert thin tomato or spinach slices into the sandwich for added nutrition.

• Spicy Twist: Add chilli flakes to the soup or sandwich for a warming kick.

• Cheesy Upgrade: Use store-bought vegan shredded cheese for a meatier texture.

• Gluten-Free: Substitute with gluten-free bread to make this dish suitable for coeliac diets.

PREPPING AND STORAGE

• Fridge: Store any leftover tomato soup in an airtight container for up to 3 days. Reheat on the stove with a splash of water to loosen.

• Freezer: Freeze the soup (not the sandwich) in portions for up to 1 month. Defrost in the fridge overnight before reheating.

• Make-Ahead Tip: Prepare the soup the day before and refrigerate. Assemble and grill the sandwich fresh for optimal texture.