Dairy-Free 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, which is about 175°C.
2. 2Add the 1 medium onion, chopped, and the 2 cloves of garlic, minced, to the pot and cook, stirring occasionally, until they are softened and the onion is translucent, about 5 minutes.
3. 3Pour in the about 790 g of canned crushed tomatoes and the 4 cups of vegetable broth. Stir everything together and bring the mixture to a gentle simmer over medium heat.
4. 4Reduce the heat to low and stir in the about 113 g of dairy-free cream cheese until it is completely melted and the soup is smooth and creamy. This should take about 2-3 minutes.
5. 5Season the soup with the 0.5 teaspoon of salt and the 0.25 teaspoon of black pepper. Stir well.
6. 6While the soup is simmering, prepare the grilled cheese croutons. Spread the 2 tablespoons of dairy-free butter evenly on one side of each of the 4 slices of bread. Place the 4 slices of dairy-free cheese between the unbuttered sides of two bread slices to make two sandwiches. Cook these sandwiches in a skillet over medium heat, about 175°C, for 3-4 minutes per side, until the bread is golden brown and the dairy-free cheese is melted.
7. 7Remove the grilled cheese sandwiches from the skillet and cut them into 2.54 cm cubes to create the croutons.
8. 8Ladle the hot soup into bowls and top each serving with the grilled cheese croutons.

Related Guides