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Tomato Basil Soup with Grilled Cheese Croutons Recipe

A vegan tomato basil soup topped with crispy grilled cheese croutons—creamy, cozy, and downright irresistible.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the Soup
  • Olive oil: 2 tbsp
  • Garlic: 4 cloves minced
  • Onion: 1 medium diced
  • Ripe tomatoes: 6 large chopped
  • Vegetable broth: 3 cups
  • Tomato paste: 2 tbsp
  • Fresh basil: 1/2 cup leaves
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp
  • Coconut cream: 1/3 cup
  • For the Grilled Cheese Croutons
  • Bread slices: 4
  • Vegan cheese: 1/2 cup shredded
  • Vegan butter: 2 tbsp

Method
 

  1. For the Soup
  2. Heat olive oil in pot; sauté onion and garlic for 4 minutes.
  3. Add chopped tomatoes and tomato paste; cook 8 minutes.
  4. Pour in vegetable broth; simmer 15 minutes.
  5. Blend until smooth.
  6. Stir in coconut cream, basil, salt, and pepper.
  7. For the Croutons
  8. Butter bread slices and fill with vegan cheese.
  9. Grill sandwich in skillet until golden on both sides.
  10. Slice into cubes.
  11. To Serve
  12. 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.