Vegan Grilled Cheese & Soup

Growing up we never really did the grilled cheese and soup combo. I grew up in a traditional Mexican family so believe me, soup was a regular at our house, but grilled cheese was never a thing for us. (We missed out for years!!! Lol)

Now that we choose to eat vegan, our soup recipe isn't quite the same and of course, neither is our grilled cheese. 

Here's the adapted version of this yummy combo. 

Soup ingredients:

Vegetable broth

Tomato sauce

1/4 c chopped onion

1-2tbs olive oil (I used sunflower this time)

One package of soup 

Salt and pepper to taste

Onion powder to taste

Garlic powder to taste

Alternative ingredients you can add:

Chopped veggies of your choice

Ingredients for grilled cheese:

Vegan butter or coconut oil

Whole wheat bread

Daiya cheese shreds

Alternative ingredient:

Tofurkey deli slices

To make my soup, I start by adding the oil to my pot on med-high heat. I add my onions and stir these until the are almost transparent. I then add my soup. This allows the soup to toast up a bit.

Once you start to smell the nutty smell of toasting soup, you should be able to add your liquid ingredients and your seasonings.

Bring to a boil, and then reduce your heat to med-low. Allow your soup to summer for about 20 minutes or until your pasta is fully cooked. If you added veggies, it may take a little longer, maybe 30 minutes or so. 

To make your grilled cheese, you want to add some vegan butter to your bread, sprinkle some cheese and set on a hot griddle. This should only take a few minutes on each side to brown up beautifully and melt your cheese. I like mine extra crispy! Yum!

If you're not vegan, give this a try anyway... My non-vegan brothers always like coming by to eat so it has to be good right? ;) 

~Norm