The most incredibly cozy meal that will knock your socks off and leave you full of regret for ever putting canned soup in your mouth.
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I can’t believe I ever ate canned soup out of convenience. It seriously takes about 5-10 minutes longer to make this amazing, delicious, and nutrient soup. Say goodbye to eating sodium-packed canned soup that leaves you feeling bloated. I can’t wait for the next snow day so I can make this soup and sip it all day. It’s just heavenly!
Ingredient details:
- Roma tomatoes – I find these have the best texture for soups and the flavor is my favorite when roasted in the oven.
- Fire-roasted tomatoes – I added a can of this for extra flavor. The fire-roasted tomatoes give it a bit of a spice and it tastes amazing! No bland soups!!
- Low sodium vegetable broth – Definitely go with low sodium. Your stomach will thank me later when you don’t get bloated after this meal.
- Yellow onion – I like yellow onion the most…maybe it’s because it doesn’t make me cry. But I liked the flavor in this soup.
- Garlic – I used 6 minced cloves for this soup. There was a great garlic flavor throughout this soup.
- Plant milk – I always do oatmilk unless I absolutely have to use something else. Feel free to pick another plant milk you like.
- Olive oil – This is just to drizzle onto the tomatoes before roasting in the oven.
- Seasonings: Italian seasoning, salt, fresh basil
- Sourdough – Make sure to read the label and get one that has not come in contact with milk or eggs.
- Vegan gouda – I used the Whole Foods brand gouda. It’s so good!
- Vegan mozzarella – I just used daiya mozzarella for this, because it was what I had available. My favorite is violife when it comes to shredded cheese.
- Vegan cheddar – I used daiya for this as well.
- Vegan mayo – I used the Follow Your Heart veganaise, but any brand of vegan mayo works. I’ve tried a lot of them, and they all taste great to me.
Recipe List
Prep time: 10 minutes
Cook time: 30-35 minutes
Serves: 8
Ingredients:
Soup:
10 Roma tomatoes
15oz fire-roasted tomatoes
1 cup low sodium vegetable broth
1 onion
6 cloves of garlic
1 cup plant milk
1tbsp olive oil
1 tbsp Italian seasoning
1 tsp salt
1/4 cup fresh basil
Grilled cheese: (measurements make one sandwich)
2 slices sourdough
1 slice vegan gouda
1 tbsp vegan mozzarella
1 tbsp vegan cheddar
1/4 tsp Italian seasoning
1 tbsp vegan mayo
Instructions:
- Preheat oven to 400°
- Slice roma tomatoes in half and place on baking sheet.
- Drizzle olive oil and seasonings over the tomatoes and bake for 20 minutes.
- Dice onion and mince garlic. Cook on medium heat until translucent.
- Pour the baked tomatoes, the onion and garlic, and all other remaining ingredients for the soup into a blender.
- Blend on “puree” for 3-5 minutes or until you have the consistency you desire.
- Pour blended ingredients back into the pot and simmer for 15 minutes, or until ready to serve.
- For the grilled cheese, spread mayo over the outer side of the bread. Top the inside with the cheeses and seasonings.
- Bake grilled cheese on 400° for 10 minutes, or until golden brown and cheese is melted.
- Serve together and enjoy!
