Dairy-Free Creamy Tomato Soup with Grilled Cheese Croutons

Ingredients

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

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2Add garlic and cook for 30 seconds until fragrant.
3. 3Stir in crushed tomatoes, vegetable broth, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes.
4. 4Stir in coconut milk and heat through. Use an immersion blender to blend the soup until smooth.
5. 5While the soup simmers, make the grilled cheese croutons: Spread dairy-free cheese slices on dairy-free bread slices, then grill until golden brown and the cheese is melted.
6. 6Cut the grilled cheese sandwiches into small squares to make croutons.
7. 7Serve the soup topped with grilled cheese croutons.

Substitutions

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