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Tomato Soup with Grilled Cheese Croutons

This super rich and creamy tomato soup has a bright flavor with a hint of savory warmth from garlic, nutritional yeast and optional pepper. This no-cook method uses a blender to heat things up!
Prep Time5 mins
Cook Time15 mins
Servings: 3
Author: Kathy Patalsky

Equipment

  • blender
  • skillet

Ingredients

  • 25 oz crushed tomatoes
  • 2 Tbsp vegan butter
  • 2 Tbsp nutritional yeast
  • 2 cloves raw garlic
  • 1/2 cup cauliflower florets another veggie like potato or carrot would work too

Optional:

  • 1 Tbsp agave syrup
  • salt and black pepper to taste
  • pinch cayenne or red pepper flakes for heat

Grilled Cheese Croutons:

  • 2 slices bread
  • 2 slices vegan cheese
  • extra virgin olive oil for pan
  • 1-3 small ice cubes

Instructions

  • Add the tomatoes, garlic, vegan butter, cauliflower and nutritional yeast to a high speed blender.
  • Blend on your “soup” setting. Let your blender run until the soup is hot and steamy.
  • Do a taste test and add the salt, pepper, agave and cayenne if desired — I added everything except the cayenne this time around.
  • Pour and serve. If you need to re-heat the soup, you can do so on your stovetop or in the microwave. Make-ahead approved!
  • Top with: fresh basil, a drizzle of EVOO or grilled cheese croutons!
  • To make the grilled cheese croutons: Warm a large skillet over high heat. Add a drizzle of olive oil to coat the pan. Slice your bread into halves or quarters and fill with vegan cheese of your choice. Place sandwiches into the oil and cook for 2-3 minutes. Flip. turn heat to low, add a small ice cube, and cover the pan with a lid — the steam will help melt the cheese. Turn off heat and let the sandwiches rest for a minute before slicing into smaller cubes for your soup.

Nutrition Estimate

Calories: 274kcal | Carbohydrates: 39g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Sodium: 561mg | Potassium: 895mg | Fiber: 9g | Sugar: 15g | Vitamin A: 864IU | Vitamin C: 30mg | Calcium: 97mg | Iron: 4mg