Ingredients
Scale
- 1 yellow onion diced
- 1–2 TB oil for browning onions
- 2 cans (28 oz total) fire roasted tomatoes
- 1 can (14 oz) coconut milk, OR other non dairy milk (it will just be less creamy)
- 1 tsp minced garlic
- 1/4 tsp salt
- 1 TB dry basil or 2 cups fresh leaves (it is much more flavorful with fresh leaves)
For each sandwich:
- 2 slices top 8 free bread here, OR homemade (recipe is top 9 free and corn and legume free) *See notes
- 1 TB choice vegan butter, spread onto each slice, OR homemade butter
- 1 handful daiya cheddar shreds, OR homemade oat cheese
- 1 TB oil for frying
Instructions
For the soup:
- In a large pot, brown the onions in oil on medium-high temp.
- Add in the tomatoes, coconut milk, garlic powder, salt, and dry basil. Cook on medium temp for 20 minutes.
- Add in the fresh basil (if you are using fresh leaves) at the end of the 20 minutes.
- Blend everything in a blender once it is fully cooked.
- Serve with fresh grilled cheese sandwiches.
For the sandwiches:
- In a medium temp pan, add oil and buttered bread and cheese to the pan.
- Cook on medium temp till bread is browned and cheese on edges is melted.
- Flip over carefully using two spatulas and cook the other side till the bread again is a perfect golden brown.
Notes
*If you can have soy, I highly recommend Schar gluten free bread. Their bread was my favorite store-bought option before I needed to go soy free.