Roasted Tomato Basil Soup with Vegan Grilled Cheese Dippers

tomato basil soup featured
tomato basil soup

Roasted Tomato Basil Soup with Vegan Grilled Cheese Dippers

Cherry and roma tomatoes are roasted before they're puréed, then blended with vegan pesto to create this delicious, vegan tomato basil soup. Pair with vegan grilled cheese dippers for an easy but elevated soup & sandwich.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course, Soup
Cuisine American
Servings 4

Ingredients
  

For the Soup

  • 1 lb roma or plum tomatoes, halved
  • 1 pint cherry tomatoes, whole
  • 1 large carrot, peeled and sliced into 2" chunks
  • 5 cloves garlic, whole peeled
  • 1 yellow onion, chopped
  • 3 tbsp olive oil
  • 2 cups vegetable broth
  • 1 tbsp balsamic vinegar
  • 2 tbsp vegan pesto + more for serving
  • salt & pepper
  • chili flakes
  • 1/4 cup chopped fresh basil

For the Grilled Cheese Dippers

  • 8 slices bread, crusts cut off
  • 8 slices vegan cheese
  • 6 tbsp vegan butter

Instructions
 

  • Preheat the oven to 190C / 375F and place a rack in the center.
  • Put the tomatoes, onions, garlic and carrots on a lined baking sheet. Drizzle the olive oil along with a pinch of salt & pepper and toss to coat evenly. Place the baking sheet in the oven and roast for 45 minutes.
  • Transfer the ingredients along with any residual roasting juices to a blender and blend until completely smooth.
  • Transfer the soup purée into a large pot over medium heat. Add the vegetable broth and stir to combine, then heat through, about 5-7 minutes.
  • Add the balsamic vinegar and red pepper flakes.
  • Add the vegan pesto and chopped fresh basil.

For the Grilled Cheese Dippers

  • Cut the crusts off your bread.
  • Lay the cheese on top and roll into cylinders. Rest a baking sheet on top of these, with the crease side down, so they keep their shape while you heat a frying pan over medium heat with the vegan butter.
  • Lay the rolled dippers in the pan, crease side down, and cook for about 5 minutes. It's helpful to press these down with a spatula so they don't unroll.
  • Flip and cook the other side another 4-5 minutes, until a golden crust has formed and cheese is melted.
  • Serve with additional pesto or fresh basil.
Keyword dairy free, soup, vegan
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