Grilled Cheese and Tomato Soup - Violife
Prep Time
1 hours
Cook Time
30 minutes
Total Time
1 hours 30 minutes
Yields
2
Directions
- To make the grilled sandwich, spread 1 tablespoon of plant based butter on one side of each slice of bread
- In a hot skillet over medium heat place the bread slices plant based butter side down. Top two bread slices with 2 Violife Just Like Cheddar Slices each and close with the other bread slices
- Spread again with plant based butter
- Flip when the bread is golden on one side and grill for a further 2 minutes. # 5 If you prefer Violife Just Like Cheddar Slices even more melted, place on a lined baking tray and pop in the oven for a further 5 minutes
- To make the tomato soup, in a medium pot over medium heat, sauté the onion in olive oil for 7-10 minutes, until golden and caramelized. Add in the garlic cloves for the last 2 minutes and stir. Pour in tomatoes and use a spoon to break them up
- Pour in water, coconut milk, Italian herbs, salt and a lot of pepper and simmer for 10 more minutes
- Use an electric hand mixer to blitz the soup. When it has been well blended, add half of the Violife Just Like Cream Cheese Original and use a whisk to combine, until the soup is nice and creamy
- Garnish with fresh basil leaves and a dollop of Violife Just Like Cream Cheese Original
- Serve alongside the grilled sandwich!
Ingredients
- 4 ea Violife Just Like Cheddar Slices
- 4 tbsp ea plant based butter, softened
- 4 slices ea sourdough bread
- 1 (5 oz) pkg ea Violife Just Like Cream Cheese Original
- 1 tbsp ea Urban Meadow® olive oil
- 1 ea onion, sliced
- 3 cloves ea garlic, sliced
- 1 (14 oz) can ea whole peeled tomatoes
- 1 cup ea water
- 1 can ea coconut milk
- 1 tbsp ea italian dried herbs
- 1/2 tsp ea Urban Meadow® salt
- 1/2 tsp ea pepper
- to garnish ea basil