Grilled Cheese and Tomato Soup

There's nothing like a warm cup of soup and grilled cheese on a cold, rainy day. This recipe is is for those days where you crave comfort food, but don't feel like spending hours in the kitchen. It is also very easy and takes only approximately 20 minutes to make. I find that the key to a great grilled cheese is patience while bread turns golden with butter and a low heat. 

This is a great meal after a long day of work.

Tomato Soup 

1 can tomato puree

1/2 cup vegetable broth

1/2 cup milk (I use cashew milk)

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp dried basil 

1 tbsp corn starch slurry (equal parts corn starch and water)

1 tsp red pepper flakes (optional)

 

1. In a pot, pour 1/2 cup of vegetable broth and 1 can tomato puree. Simmer for approximately 15-20 minutes. Add onion powder, garlic powder, and dried basil (adjust to taste). 

2. Add red pepper flakes, and stir. Simmer for approximately 2 minutes. Then add milk or cream and stir once more. 

3. Then add your corn starch slurry to make it thicker. Set the soup to low heat and begin working on the grilled cheese.

 

Grilled Cheese 

2 Slices cheese of choice (I use vegan Chao cheese  or Violife smoke provolone slices)

2 slices of your favorite sandwich bread

2 tbsp butter (I use miyokos vegan butter)

1. In a low-heat pan, add 1 tbsp of butter, let it melt, and place 1 slice of bread on top. Then place two slices of cheese and cover with a lid (this helps melt the cheese quicker, especially if you use vegan cheese). 

2. After approximately three minutes, place the top slice of bread on top of the cheese. Lift the sandwich up with a spatula, and add the other half of the butter with your other hand. 

3. Once it melts, quickly flip sandwich over and grill on the other side.