This creamy, sweet and slightly spicy tomato soup is the perfect comforting dinner for me during this lockdown. The soup is healthy – packed with carrots, tomatoes and chili flakes – and the grilled cheese sandwich is the indulgent sidekick, which actually takes the stage once you take a bite.
By now, many supermarkets stock vegan cheese slices, and most of them melt nicely. For the bread, I would recommend sourdough. If you try this recipe, let me know how you like it in the comments below!
- 1 can diced tomatoes
- 250g fresh tomatoes
- 70g tomato paste
- 1 – 2 carrots (depending on your preferences)
- 2 – 3 cloves garlic (depending on your preferences)
- 1 onion
- 200ml broth
- 1 tsp chili flakes
- olive oil
- Peel and chop onion, garlic and carrots. Wash & cut tomatoes.
- In a large pot, heat 2 Tbsp olive oil and saute the onion, garlic and carrots for a few minutes.
- Add the broth and boil on medium heat for about 10 mins until the carrots are tender.
- Add the tomatoes and tomato paste, bring to a boil again, and simmer for 5 more minutes.
- Then blend everything in a blender, or with a stick blender until creamy. Add the chili flakes and season with thyme. If the soup is too acidic, you can add a bit of sugar, or some soy cream, or oat cream.
Grilled Cheese Sandwich
- 2 slices sourdough bread
- 3 – 4 vegan cheddar slices
- 2 Tbsp margarine
- Spread margarine on all sides of the bread and place 2 slices of bread in a pan on medium heat. Flip once the bottom side is toasted.
- Once flipped, place a slice of cheese on each side and let melt until the bottom side of the bread is toasted, then place both slices of bread together, with the cheese inside.
- Sprinkle with pepper, place on a plate and cut in half.