Creamy Tomato Soup with Grilled Cheese Croutons

Ingredients

• 28 oz Canned crushed tomatoes
• 4 cups Vegetable broth
• 1 can Coconut milk (full-fat)
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 1/2 whole Onion
• 1 teaspoon Dried basil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 4 slices Gluten-free bread
• 4 slices Dairy-free cheese slices

Instructions

1. 1In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic and cook until softened.
2. 2Add crushed tomatoes, vegetable broth, dried basil, salt, and pepper. Bring to a simmer and cook for 20 minutes.
3. 3Stir in coconut milk and blend with an immersion blender until smooth and creamy.
4. 4While the soup is simmering, prepare the grilled cheese croutons. Spread dairy-free cheese between slices of gluten-free bread.
5. 5Grill the sandwiches until golden brown and the cheese is melted. Cut into small cubes to make croutons.
6. 6Serve the soup hot, topped with grilled cheese croutons.

Substitutions

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