Dairy-Free Creamy Tomato Soup with Grilled Cheese Croutons

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 2 cloves Garlic
• about 790 g Canned crushed tomatoes
• 2 cups Vegetable broth
• 1 can Coconut milk
• 1/4 cup Basil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 4 slices Dairy-free bread
• 4 slices Dairy-free cheese

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

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Add onion and cook until softened.
3. 3Add garlic and cook for 1 minute more.
4. 4Stir in crushed tomatoes and vegetable broth.
5. 5Bring to a simmer and cook for 20 minutes.
6. 6Stir in coconut milk and basil.
7. 7Season with salt and pepper.
8. 8Use an immersion blender to blend the soup until smooth.
9. 9For the grilled cheese croutons, spread dairy-free butter on the outside of each slice of bread.
10. 10Place dairy-free cheese between two slices of bread.
11. 11Cook in a skillet over medium heat until golden brown and cheese is melted.
12. 12Cut the grilled cheese into croutons and serve with the soup.

Substitutions

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