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Creamy Vegan Tomato Soup with Grilled Cheese Croutons

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5 from 1 review

This healthier Vegan Creamy Tomato Soup with Grilled Cheese Croutons is the ultimate comfort food recipe! The dairy-free soup is made with 5 ingredients and topped with delicious grilled cheese made into “croutons”.

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins

Yield: Serves 2-3 1x

Ingredients

Scale

Tomato soup:

Grilled cheese croutons:

  • 2 large slices of bread of choice (I used sourdough and if slices are smaller you may want to use 4 slices!)
  • 4–6 slices of non-dairy cheese (or whatever cheese you want – we also use regular cheddar!!)
  • Vegan butter or ghee

Instructions

  1. Warm a large pot with some olive or avocado oil and add onion and garlic
  2. Cook over medium/high heat for about 5 minutes, until onions start to golden a bit
  3. Add in tomatoes, milk and spices and mix together and bring to a boil
  4. Lower the soup to simmer for about 15 minutes then blend together with immersion blender (or you can add to an actual blender but be careful if it is too hot!)
  5. While the soup is cooking – make grilled cheese by smearing each slice of bread with ghee or butter then heating a skillet on medium heat, place the buttered side of bread down on skillet then add desired amount of cheese with other slice of bread on top
  6. Cook for about 3 minutes on each side then remove from heat and cut into smaller “croutons”
  7. Add back to skillet and cook crisp all together over medium/low heat to get extra crunchy
  8. Serve soup with grilled cheese croutons and enjoy!

Notes

*Store leftovers in fridge for 5 days. Grilled cheese definitely is best day of though! You can also freeze the soup for 2 months.

  • Author: Rachel

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https://rachlmansfield.com/creamy-vegan-tomato-soup-with-grilled-cheese-croutons/