Dairy-Free Creamy Tomato Soup with Grilled Cheese Croutons

Ingredients

• 28 oz Canned Crushed Tomatoes
• 2 cups Vegetable Broth
• 1 can Coconut Milk
• 1 cup Onion
• 2 cloves Garlic
• 2 tbsp Olive Oil
• 1 tsp Sugar
• 1 tsp Dried Basil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 4 slices Gluten-Free Bread
• 4 slices Dairy-Free Cheese Slices

Instructions

1. 1Place a large heavy-bottomed pot on the stove. Add the 2 tbsp Olive Oil and heat over medium heat, approximately 300-325°F (150-163°C), for 1 minute. Add the 1 cup diced Onion and the 2 cloves minced Garlic to the pot and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent and softened, and the garlic is fragrant.
2. 2Add the 28 oz Canned Crushed Tomatoes, 2 cups Vegetable Broth, 1 tsp Sugar, 1 tsp Dried Basil, 1/2 tsp Salt, and 1/4 tsp Black Pepper to the pot. Stir to combine, then increase the heat to medium-high until the mixture begins to bubble gently. Reduce the heat to low-medium, approximately 180-200°F (82-93°C), to maintain a gentle simmer, and cook for 20 minutes, stirring occasionally, until the flavors have melded.
3. 3Pour the 1 can Coconut Milk into the pot with the simmering soup and stir to combine. Continue to cook over low-medium heat for 2 to 3 minutes, until the soup is heated through. Carefully use an immersion blender directly in the pot to blend the soup until it is completely smooth and creamy, with no visible chunks of onion or tomato. Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth, then return to the pot.
4. 4While the soup simmers, prepare the grilled cheese croutons. Take two of the 4 slices Gluten-Free Bread and place two of the 4 slices Dairy-Free Cheese Slices between them to form one sandwich. Repeat this process with the remaining two slices of Gluten-Free Bread and two slices of Dairy-Free Cheese Slices to form a second sandwich.
5. 5Using a sharp knife, cut each of the two prepared sandwiches into 9 equal 1-inch (2.5 cm) squares.
6. 6Place a 10-inch (25 cm) non-stick skillet on the stove and heat over medium heat, approximately 300-325°F (150-163°C), for 2 minutes. Carefully add the cut croutons to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook the croutons for 2 to 3 minutes per side, turning with tongs, until they are golden brown and crispy on all sides, and the dairy-free cheese slices are softened and slightly melted. (Note that dairy-free cheese may not melt as traditional cheese does.)
7. 7Ladle the hot, creamy tomato soup into serving bowls. Immediately top each bowl with a portion of the warm, crispy grilled cheese croutons and serve.

Substitutions

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