Dairy-Free Creamy Tomato Soup with Grilled Cheese Croutons

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion
• 2 cloves Garlic
• about 790 g Crushed tomatoes
• 2 cups Vegetable broth
• 1 can Coconut milk (full-fat)
• 1/4 cup Basil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 4 slices Bread (dairy-free)
• 1/2 cup Dairy-free cheddar cheese

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

Instructions

1. 1Heat the 2 tbsp of olive oil in a large pot over medium heat, about 175°C. Add the 1 medium onion, chopped, and the 2 cloves of garlic, minced. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
2. 2Pour in the about 790 g of crushed tomatoes and the 2 cups of vegetable broth. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15 minutes.
3. 3Stir in the 1 can of coconut milk, the 1/4 cup of basil, the 1/2 tsp of salt, and the 1/4 tsp of black pepper. Use an immersion blender to carefully blend the soup directly in the pot until it is completely smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
4. 4Prepare the grilled cheese croutons. Place the 1/2 cup of dairy-free cheddar cheese between the 4 slices of bread. Heat a non-stick skillet over medium heat, about 175°C. Grill the sandwiches for 3-4 minutes per side, or until the bread is golden brown and the cheese is fully melted. Remove from the skillet and cut each sandwich into 2.54 cm cubes.
5. 5Ladle the hot soup into bowls. Top each bowl with a generous portion of the grilled cheese croutons. Serve immediately.

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