Tomato Basil Soup with Grilled Cheese Croutons Recipe
Tomato basil soup with grilled cheese croutons, but vegan—because comfort food doesn’t need dairy to be divine.
Ripe tomatoes simmer into velvety perfection, kissed with garlic and fresh basil.
The aroma fills your kitchen faster than gossip spreads in a group chat.
Golden grilled cheese sandwiches get sliced into bite-sized croutons—basically edible jewelry floating in soup.
Each spoonful tastes creamy, tangy, and nostalgic with a stylish twist.
Darling, this isn’t lunch—it’s therapy in a bowl, served with flair.
Tomato Basil Soup with Grilled Cheese Croutons Recipe
A vegan tomato basil soup topped with crispy grilled cheese croutons—creamy, cozy, and downright irresistible.
Ingredients
Method
- For the Soup
- Heat olive oil in pot; sauté onion and garlic for 4 minutes.
- Add chopped tomatoes and tomato paste; cook 8 minutes.
- Pour in vegetable broth; simmer 15 minutes.
- Blend until smooth.
- Stir in coconut cream, basil, salt, and pepper.
- For the Croutons
- Butter bread slices and fill with vegan cheese.
- Grill sandwich in skillet until golden on both sides.
- Slice into cubes.
- To Serve
- Ladle soup into bowls, top with grilled cheese croutons, and garnish with extra basil.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 9g
Vitamins and Minerals (per serving)
- Vitamin C: 30%
- Vitamin A: 22%
- Calcium: 12%
- Iron: 10%
- Potassium: 14%
Additional Notes/Tips
- Use roasted tomatoes for deeper flavor.
- Add red pepper flakes for subtle heat.
- Swap coconut cream with cashew cream if preferred.
- Serve with extra croutons—because one is never enough.
