Creamy Tomato Soup with Grilled Cheese Croutons

Instructions

1. 1In a large heavy-bottomed pot, heat the 2 tablespoons of olive oil over medium heat (approximately 150-175°C). Add the 1/2 whole diced onion and the 2 minced cloves of garlic. Cook for 5-7 minutes, stirring occasionally, until the onion is translucent and softened.
2. 2Add the about 790 g canned crushed tomatoes, 4 cups vegetable broth, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot. Bring the mixture to a gentle boil, then reduce the heat to low to maintain a steady simmer. Cook for 20 minutes, stirring occasionally, to allow the flavors to meld.
3. 3Remove the pot from the heat. Stir in the 1 can of full-fat coconut milk. Using an immersion blender, carefully blend the soup directly in the pot until it is completely smooth and creamy, about 2-3 minutes. Alternatively, transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
4. 4While the soup is simmering, prepare the grilled cheese croutons. Lay out the 4 slices of gluten-free bread. Place one of the 4 slices of dairy-free cheese on each of two bread slices, then top with the remaining two bread slices to form two sandwiches.
5. 5Heat a large skillet or griddle over medium heat (approximately 150-175°C). Place the two sandwiches in the hot skillet and cook for 3-5 minutes per side, until each side is golden brown and crispy, and the dairy-free cheese slices are melted. Remove the sandwiches from the skillet and let them cool slightly for 1-2 minutes.
6. 6Cut each grilled cheese sandwich into 1.27 cm cubes to create the grilled cheese croutons.
7. 7Ladle the creamy tomato soup into bowls. Top each serving with a generous amount of the grilled cheese croutons and serve immediately.

Substitutions

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