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Entrée

Grilled Cheeze and Tomato Soup

  • cooktimeCooking time30 min
  • preptimePrep time30 min
  • servingsServingsPortions 2
Entrée
creamy
vegan sandwiches recipes
slices
recipe image Grilled Cheeze and Tomato Soup
FOR THE GRILLED SANDWICH:
  • 4 Violife Cheddar Style Slices
  • 4 tbsp plant butter softened
  • 4 slices sourdough bread
FOR THE TOMATO SOUP:
  • 150 g Violife Creamy Original
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 3 cloves garlic, sliced
  • 400 g can whole peeled tomatoes
  • 1 cup of water
  • 1 can coconut milk
  • 1 tbsp Italian dried herbs
  • ½ teaspoon salt and pepper
  • fresh basil to garnish
  1. To make the grilled sandwich, spread 1 tablespoon of plant based butter on one side of each slice of bread.
  2. In a hot skillet over medium heat place the bread slices plant based butter side down. Top two bread slices with 2 Violife Cheddar style Slices each and close with the other bread slices.
  3. Spread again with plant based butter.
  4. Flip when the bread is golden on one side and grill for a further 2 minutes.
  5. If you prefer Violife Slices even more melted, place on a lined baking tray and pop in the oven for a further 5 minutes.
  6. 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 caramelised. Add in the garlic cloves for the last 2 minutes and stir. Pour in tomatoes and use a spoon to break them up.
  7. Pour in water, coconut milk, Italian herbs, salt and a lot of pepper and simmer for 10 more minutes.
  8. Use an electric hand mixer to blitz the soup. When it has been well blended, add half of the Violife Creamy Original and use a whisk to combine, until the soup is nice and creamy.
  9. Garnish with fresh basil leaves and a dollop of Violife Creamy Original.
  10. Serve alongside the grilled sandwich!