Vegan Tomato Soup and Grilled Cheese

ahhhh I love me some soup & a toasty grilled cheese sandwich.

Vegan, gluten free, & dairy free ooooey gooey goodness with this Tomato Soup & Grilled Cheese.

Oh yeah I said VEGAN (no animal products)

annnnd GLUTEN FREE (rice flour)

annnnd DAIRY FREE (rice milk)

Sounds kinda’ gross right?! Oh but it’s not, my friends.

This complete meal (well, sans the dairy free cheese in my grilled cheese) is a meal I regularly make for my entire family (you know the ones without the dairy & gluten issues that eat up their insides).

It’s really quite simple & an easy weeknight meal the WHOLE FAMILY will love – I PROMISE even those picky eaters like my V loved it! I mean c’mon who doesn’t want grilled cheese for din din EVERY night?! I do! I do!

Let’s make some Vegan Tomato Soup and Grilled Cheese! And remember if you want the normal grilled cheese for the rest of the fam – just use normal bread, butter spread, & cheese ;)

Vegan Tomato Soup and Grilled Cheese

Vegan, gluten free, & dairy free ooooey gooey goodness is pulled together in this Tomato Soup & Grilled Cheese.

Ingredients

|| Tomato Soup

2 tablespoons olive oil

1 large sweet yellow onion, diced

1/2 teaspoon (or 1 clove) garlic, minced

2 tablespoons brown rice flour, I use Bob's Red Mill

2 cups organic vegetable broth, warmed

1/4 teaspoon salt

Freshly ground pepper

1 tablespoon agave nectar

1 - 28oz can whole plum tomatoes

1/2 cup plain rice milk - original

|| Grilled Cheese

6 slices of dairy free cheddar cheese, I use Daiya

8 slices gluten free sandwich bread, I use Canyon Bakehouse White

Allergy Free Buttery Spread, room temperature, I use Earth Balance

Instructions

Tomato Soup

Heat the olive oil in a dutch oven over a medium-high heat.
Add the diced onion, cook for 2 minutes, stir. Add the minced garlic and cook for 1 minute.
Sprinkle in the brown rice flour, cook and stir until light brown and it becomes aromatic.
Add the warmed broth slowly, stir. Add salt, a couple of grinds of pepper, and the agave nectar to the pot. Reduce heat to medium and cook for 2 minutes, stirring often.
Add the plum tomatoes and bring to a simmer. Reduce heat to medium-low and cook for 10 minutes.
Using an immersion blender, puree soup and tomatoes in the pot.
Add the rice milk, cook for 5 minutes. Season with salt & pepper if needed.

Grilled Cheese

Spread the buttery spread on each bread slice.
For each sandwich, place 2 slices of bread together, butter on the outside, with a slice and a half of cheese inside each sandwich.
Place on griddle until cheese starts to melt and bread browns.
Serve with soup.

https://www.mamamiss.com/blog/2015/09/18/vegan-tomato-soup-and-grilled-cheese/

So, you totally need to try it!!

Even if you aren’t G-free or D-free, the soup is sooooooo yummy – just serve it up with some griddled, butter-slathered, crusty grilled cheese sandwiches & get your Vegan Tomato Soup and Grilled Cheese On (or non-vegan)!

nom nom nom…..

INSPIRE OTHERS BY SHARING!!

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