This week John and I were inspired by him being sick! This easy and creamy vegan tomato soup with a perfect little grilled cheese sandwich was his recovery meal request after having the flu. We shot our weekly video and made it, but mostly forgot to show how we did it and ended up talking about our childhood and all the funny things we ate or weren't allowed to eat. The recipe follows but first watch this!
ingredients (makes 4 servings):
3/4 C finely chopped white onion
1 tbsp vegan butter
1 garlic clove, minced
1 tbsp tomato paste
2 C vegetable stock
1 large can crushed tomatoes
1/2 C cashew cream
1 tbsp coconut sugar (can sub any sugar)
1/2 tsp sea salt
1/2 tsp ground pepper
In a large pot heated to medium sauté onion in vegan butter for 2-3 minutes until soft and fragrant. Add minced garlic and cook for another 1-2 minutes. You might need to lower the heat to prevent burning the garlic and onions.
Add tomato paste and stir frequently for 2 minutes. Then add vegetable stock and crushed tomatoes and bring just to a boil and then lower heat to a simmer.
Add cashew cream, coconut sugar, sea salt and ground pepper and cover with a lid. Simmer for 20-30 minutes.
Drizzle or dollop extra cashew cream on the soup right before serving!
NOTE: cashew cream is made by soaking raw cashews for at least 3 hours (or overnight). Drain and rinse the soaked cashews and blend with water in a high-powered blender. The ratio of water will vary depending on the consistency you need. For this recipe we used a fairly thick cream, blending 1 cup of cashews with 1/2 C water.
Making a grilled cheese sandwich couldn't be any easier! You just need some good bread, vegan butter, and vegan cheese. We really like using daiya or fieldroast chao! But if you really need instructions on how it's done check out our recipe for a jack & cheddar grilled cheese.