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Vegan grilled cheese sandwiches with smoky tomato soup

Erin is the author of the food blog Olives for Dinner. When she’s not watching cooking shows on the Food Network or reading cookbooks, she’s in the kitchen creating vegan dishes for herself as well as her non-vegan husband. Through her b...

Soup and sandwiches make the perfect combo

Vegan grilled cheese sandwiches and warming bowls of smoky tomato soup will hit the spot on a chilly day.

Daily Flavor

 Vegan grilled cheese sandwiches with smoky tomato soup

Soup and sandwiches make the perfect combo

Vegan grilled cheese sandwiches and warming bowls of smoky tomato soup will hit the spot on a chilly day..

This vegan cheese is melt-in-your-mouth good and so gooey you'd never guess it was dairy-free. And don't let the coconut milk dissuade you... you won't even taste it!

Vegan grilled cheese sandwich with smoky tomato soup recipe

Serves 2

Ingredients:

For the cheese

  • 1/2 can full-fat coconut milk
  • 1/2 teaspoon coconut vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon agar powder
  • 1/2 tablespoon tapioca flour
  • 1 tablespoon nutritional yeast

For the soup

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 4 garlic cloves, smashed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • A few dashes liquid smoke
  • 1 cup prepared crushed Roma tomatoes
  • 2 cups vegetable stock

For the sandwiches

  • 4 slices sandwich bread
  • Earth Balance, softened

Directions:

For the cheese

  1. In a small saucepan, combine the coconut milk, coconut vinegar, salt, agar powder and tapioca flour. Whisk continuously until the mixture comes to a boil.
  2. Remove from heat, stir in the nutritional yeast and transfer to a small glass dish.
  3. Cover and chill in the refrigerator for at least an hour.

For the soup

  1. In a medium saucepan over medium heat, heat the oil. Add the onions and saute until translucent and slightly browned, about 7 minutes. Reduce the heat to medium-low and add the garlic, herbs and liquid smoke. Cook for about 3 minutes, stirring occasionally.
  2. Add the tomatoes and vegetable broth. Return the heat to medium until the soup comes to a low boil, then turn the heat back down to low and simmer for about 15 minutes.
  3. Remove the soup from the heat and blend well with an immersion blender.

For the sandwiches

  1. In a skillet over medium heat, add 1/2 tablespoon Earth Balance.
  2. Spread two slices of bread with a thin layer of cheese, then place the bread, cheese side up, in the skillet. Slide the bread around the skillet to ensure it gets coated well with Earth Balance.
  3. Spread the remaining 2 slices of bread with softened Earth Balance and place it butter side up on top of the cheesy bread. Flip sandwiches when bottom bread is browned, about 4 minutes. Allow other side to brown, then remove from heat.
  4. Serve immediately with the warmed soup.

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