Life is about balance
Not every meal can be cooked from scratch with all of our elbow grease, love, and raw natural ingredients included. Sometimes we have to cheat a little and while this tomato soup is all natural in its goodness, this grilled cheese has lazy vegan cheat meal written all over it. This tomato soup can be made with tomatoes and pantry stapples, but if you don't feel like whipping up your own vegan cheese, try stacking a few variations of store bought cheese and you'll be left with the same mouth watering, comforting taste of grilled cheese and tomato soup.
Pro Tip: When using raw tomatoes for soup and sauces create an X at the top before boiling, this will make the pealing much easier!
Ingredients
Soup:
4 cloves of garlic
1 white onion chopped
6 roman tomatoes
2 cups of vegetable broth
1 cup soaked cashews
1 tbsp of olive oil
1 tsp salt (to taste)
1 tsp of pepper (to taste)
Grilled Cheese:
2 slices bread
1 tbsp vegan butter
2 tbsp of vegan mayonnaise
1/4 cup of vegan cheddar cheese
1/4 cup of vegan mozzarella cheese
1/4 cup of grated aged cheddar
Preparation
1. Score the tomatoes and place into boiling water until the skin cracks, roughly 2 to 3 minutes. Then peal skin and place into an ice bath. Add to blender and blend until smooth.
2. Add olive oil to a pan, once hot add diced onion and garlic. Cook on medium until onions are translucent, roughly 5 minutes. Add blended tomatoes and salt and pepper to taste.
3. Soak cashews in hot water for 10 minutes.
4. Pour the onions and tomato pure back into the blender. Add in the cashews and vegetable broth, blending until smooth.
5. Cover bread with vegan mayonnaise on each side. Add butter to the pan and place bread mayonnaise face down.
6. Layer cheese onto bread in pan, place top slice mayonnaise face up and place lid on. Flip sandwich once browned, roughly 2-3 minutes.
7. Dip sandwich in soup and enjoy!