Dairy-Free Creamy Tomato Soup with Grilled Cheese Croutons

Ingredients

• 2 tbsp Olive oil
• 1 Onion
• 2 cloves Garlic
• about 790 g Canned crushed tomatoes
• 4 cups Vegetable broth
• 1 13.5 oz can Canned coconut milk
• 1 tsp Dried basil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 4 slices Gluten-free bread
• 4 Dairy-free cheese slices
• 2 tbsp Dairy-free butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. 2Stir in crushed tomatoes, vegetable broth, coconut milk, basil, salt, and pepper. Bring to a simmer and cook for 20-25 minutes, stirring occasionally.
3. 3While the soup is simmering, prepare the grilled cheese croutons. Spread dairy-free butter on one side of each bread slice. Place dairy-free cheese slices between two bread slices to make 2 sandwiches.
4. 4Heat a skillet over medium heat. Cook sandwiches for about 2-3 minutes per side, or until golden brown and cheese is melted.
5. 5Cut each grilled cheese sandwich into croutons.
6. 6Serve tomato soup with grilled cheese croutons.

Substitutions

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