Dairy-Free Creamy Tomato Soup with Grilled Cheese Croutons

Ingredients

• 1 tablespoon Olive oil
• 1 medium Onion
• 2 cloves Garlic
• 28 ounces Canned crushed tomatoes
• 4 cups Vegetable broth
• 1 teaspoon Dried basil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 can (13.5 oz) Full-fat coconut milk
• 4 slices Dairy-free bread
• 2 slices Dairy-free cheese slices
• 2 tablespoons Dairy-free butter alternative

Instructions

1. 1Heat the 1 tablespoon of olive oil in a large heavy-bottomed pot (such as a 5-6 quart Dutch oven) over medium heat (approximately 300-325°F / 150-163°C). Add the 1 medium onion, finely chopped, and the 2 cloves of garlic, minced. Cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent and softened, and the garlic is fragrant.
2. 2Stir in the 28 ounces of canned crushed tomatoes, 4 cups of vegetable broth, 1 teaspoon of dried basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Increase the heat to medium-high (approximately 325-375°F / 163-190°C) and bring the mixture to a gentle simmer, where small bubbles consistently break the surface. Once simmering, reduce the heat to medium-low (approximately 200-250°F / 93-121°C) and let it cook for 15 to 20 minutes, stirring occasionally, to allow the flavors to meld.
3. 3Carefully open the 1 can (13.5 oz) of full-fat coconut milk and stir it into the simmering soup. Continue to heat on medium-low for 2 to 3 minutes, stirring gently, until the soup is thoroughly warmed through and creamy.
4. 4While the soup simmers, prepare the grilled cheese croutons. Take the 4 slices of dairy-free bread and spread approximately 1/2 tablespoon of the 2 tablespoons of dairy-free butter alternative evenly on one side of each of the 4 slices of bread.
5. 5Place two of the buttered bread slices, butter-side down, into a 10-inch non-stick skillet over medium heat (approximately 300-325°F / 150-163°C). Place half of one of the 2 slices of dairy-free cheese on top of each bread slice, then cover each with one of the remaining buttered bread slices, butter-side up. If your skillet is not large enough to cook both sandwiches simultaneously, cook them one at a time.
6. 6Cook the sandwiches for 3 to 4 minutes per side, pressing down gently with a spatula, until the bread is golden brown and crispy, and the dairy-free cheese slices are melted and gooey. Transfer the cooked grilled cheese sandwiches to a cutting board. Using a sharp knife, cut each sandwich into 1-inch (2.5 cm) cubes to create the croutons.
7. 7Ladle the hot soup into serving bowls. Top each bowl with a generous portion of the grilled cheese croutons and serve immediately.

Substitutions

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