I know what you’re thinking: “Cheese? I thought this was a vegan blog.” Don’t worry! The meal you see above is 100 percent vegan. If you haven’t discovered Daiya, I highly recommend that you do so, and soon! It’s pretty incredible as a cheese substitute; it melts easily and tastes like the real deal. And as you can see, it works perfectly for a grilled cheese.
Tomato soup and grilled cheese are a comfort food staple. This version is actually pretty healthy and very quick to make. For the soup, I modified Vegan Yum Yum’s Spicy Tomato Chickpea Soup. As its name suggests, the original recipe is more of a spicy tomato soup rather than a sweet one, so I added some roasted red peppers that I had leftover from my Roasted Red Pepper and Hummus Wraps to mellow out some of the acidity. And like most soups, this soup tastes better the next day; I recommend making it the day before you plan on serving it (though it’s still good the same day).
Tomato Soup and Grilled Cheese
Serves 2 + leftovers
5 tbsp olive oil
2 medium yellow onions, chopped
4 garlic cloves, diced
1 tsp cumin
1 tsp red chili flakes
1 tsp mustard powder
1 tsp turmeric
2 15oz cans of chickpeas, drained and rinsed
1 large roasted red pepper, coarsely chopped
2 28oz cans of diced tomatoes
2 tsp salt
4 tbsp nutritional yeast
2 cups hot water
black pepper to taste
4 slices sprouted wheat bread (I used Ezekiel 4:9 Organic Sprouted Whole Grain Bread)
1 package Daiya cheddar
Earth Balance margarine
Heat the oil in deep soup pot on medium-high heat and sauté the onions for a 2 to 3 minutes. Add the garlic, cumin, red chili flakes, mustard powder, turmeric, chickpeas, and roasted red pepper to the pot and sauté for about 5 minutes.
Add the tomatoes and salt and simmer for 10 to 15 minutes, then add in the nutritional yeast and hot water and blend. I used my immersion blender to blend the mixture into a smooth pureé, but a blender or food processor works well, too.
To make the grilled cheese, butter one side of each slice of bread and lay two of the four slices, butter-side-down, onto a skillet set to medium-high. Add the shredded cheese and the other two slices of bread, butter-side-up. Cook each side until golden brown and the cheese is melted.