🍅🔥 Creamy Roasted Tomato Soup with Crispy “Grilled Cheese” Sandwich
A gourmet vegan twist on the ultimate comfort food duo
🌿 Flavor Profile
Rich & Smoky (roasted tomatoes, garlic confit)
Creamy (cashew-coconut velvet texture)
Umami Bomb (nutritional yeast + white miso)
Crunchy Contrast (golden sourdough with melty “cheese”)
🛒 Ingredients (Serves 2)
For the Soup:
1.5 lbs romaine tomatoes, halved
1 whole garlic bulb, top sliced off
2 tbsp olive oil, divided
1 small shallot, diced
1 cup vegetable broth
½ cup full-fat coconut milk
¼ cup raw cashews (soaked 2+ hours)
1 tbsp white miso paste
1 tsp smoked paprika
½ tsp maple syrup (balances acidity)
10 fresh basil leaves (+ more for garnish)
For the Sandwich:
4 slices sourdough bread
½ cup vegan cheddar shreds (Violife or Miyoko’s)
2 tbsp vegan butter
1 tsp garlic powder
½ tsp nutritional yeast
👩🍳 Step-by-Step
1. Roast the Tomatoes & Garlic
Preheat oven to 400°F (200°C).
Toss tomatoes with 1 tbsp olive oil, salt, and pepper. Place cut-side up on a tray.
Drizzle garlic bulb with remaining oil, wrap in foil, and place on tray.
Roast 30-35 mins until tomatoes collapse and garlic is golden.
2. Blend the Soup
Squeeze roasted garlic from its skin into a blender.
Add tomatoes, broth, coconut milk, cashews, miso, paprika, and maple syrup.
Blend until ultra-smooth (about 2 mins).
Pour into a pot, stir in torn basil leaves, and keep warm.
3. Make the “Grilled Cheese”
Mix vegan butter with garlic powder and nutritional yeast.
Butter one side of each bread slice.
Heat a skillet over medium-low. Place 2 slices butter-side down.
Top with cheese shreds, then remaining bread (butter-side up).
Cook 3-4 mins per side until crispy and cheese melts (cover with lid to help melt).
4. Serve Like a Chef
Ladle soup into bowls, drizzle with coconut milk swirl.
Cut sandwiches diagonally (max cheese pull potential!).
Garnish with basil chiffonade and crushed black pepper.
💡 Pro Tips
✅ Extra creamy? Strain soup through a fine mesh sieve.
✅ No cashews? Use ½ cup silken tofu instead.
✅ Next-level sandwich: Add thin apple slices or caramelized onions.
✅ Make ahead: Soup keeps 3 days; reheat with splash of broth.
🍽️ Pairing Suggestions
Drink: Iced hibiscus tea with lemon
Side: Quick-pickled cucumbers
Dessert: Dark chocolate square with flaky salt
Tag @goveganrecipe with your #VeganComfortFood creations!
Who needs dairy when plants taste this indulgent? 😉🌱
(Recipe inspired by NYC’s abcV restaurant + Chef Tal Ronnen’s techniques)
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