Vegan Creamy Tomato Soup and Grilled Cheese is a classic combo. This one is vegan, quick, easy, and delicious. The warm, creamy tomato soup and the crispy, comforting sandwich will surely be a crowd-pleaser.
There’s something so satisfying about how the tangy tomato soup pairs perfectly with the rich crunch of vegan grilled cheese. And as a vegan, you don’t have to miss out!
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Why You'll Love This Soup
- With 10 ingredients probably in your cupboard now, this vegan tomato soup is easy to make.
- It's a one-pot meal that only needs about 30 minutes to become a creamy crowd-pleaser.
Ingredients
Here is the who's who of our delicious vegan tomato soup and sandwich. See the recipe card for quantities.
Ingredients for the Vegan Tomato Soup
Ingredients for the Vegan Grilled Cheese
- Diced or Crushed Tomatoes: If you don't have canned or crushed diced tomatoes, you can use fresh tomatoes instead. Peel and take out the seeds before using them in the soup. You can also use whole peeled tomatoes in a can.
- Coconut Cream: You can substitute coconut cream for coconut milk or a thick plant-based milk like oat milk. Just make sure it is unsweetened.
- Maple Syrup - You can substitute with any sweetener, such as brown sugar or agave.
- Bread - Use sturdy bread for grilled cheese, such as sourdough, French, or whole grain.
- Vegan Cheese Slices - Vegan cheese has come a long way from rubbery, flavorless blocks that refused to melt. Today, we have various options, from sharp and tangy to smooth and creamy, made from ingredients like cashews, almonds, and coconut.
Variations
Add some grated ginger to the soup for a spicy twist.
Spread some Pistachio Pesto on the bread before adding the cheese for a flavorful twist.
Add some sliced avocado to the sandwich for added creaminess and flavor.
Add fresh basil leaves and sliced tomatoes to the sandwich for a classic flavor combination.
How To Make Vegan Tomato Soup and Grilled Cheese
Admire the visuals for this recipe here. See the recipe card for details on the recipe.
Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic. Sauté until the onion becomes translucent, about 5-7 minutes.
Step 2: Pour in the canned tomatoes (juice included) and break them up with your spoon if you're using whole peeled tomatoes.
Step 3: Add the vegetable broth to the pot and stir. Then add celery seed, salt, and pepper, and stir everything together. Let it come to a bowl, then lower the to a simmer. Cover with a lid and let simmer for 30 minutes.
Step 4: After simmering, use an immersion blender to blend the soup until smooth. If you're using a countertop blender, blend as much of the soup as you want to get the consistency you want.
Step 5: Add in the can of coconut cream and maple syrup and stir well.
Step 6: Let the soup simmer for another 5 minutes. Do a taste test and adjust the seasoning if needed.
Step 7: Place two slices of your favorite vegan bread onto the sizzling butter. I recommend using sliced sourdough bread...it's so good.
Step 8: Arrange slices evenly over one slice of the bread, ensuring even meltiness. Hang it off the sides for a nice gooey cheese effect that is pleasing to the eyes and taste buds.
Step 9: Take the second slice of bread and place it on top of the cheese, creating a sandwich.
Step 10: Place a lid over the pan and cook the sandwich for 1 to 1 ½ minutes. The steam generated will help the vegan cheese melt nicely. Flip it again and cover for another minute until golden brown.
Step 11: Remove the sandwich from the pan and place it on a plate. Let it sit for a minute to allow the cheese to set, making it easier to slice.
Step 12: Ladle the tomato soup into bowls and pour a little more plant milk or coconut cream over the top for a nice design. Then, garnish with fresh basil leaves or a sprinkle of dried oregano for a nice presentation. Serve with a warm grilled cheese.
Top Tips
- If you don't already have one, I recommend purchasing an immersion blender. So many delicious soups like Vegan Carrot and Ginger Soup are even better with a quick blend, and an immersion blender makes blending the soup easy.
- The vegan grilled cheese sandwiches can also be made using Best Vegan Nut-Free Vegan Cheese Sauce or Easy Vegan Cashew Cheese Sauce. Spread on lightly buttered bread. Place into a panini press or griddle to cook until golden brown on both sides. No need to buy store-bought cheese anymore to make a grilled cheese sandwich.
- If you use store-bought cheese, experiment and find cheese slices you enjoy in your grilled cheese. My recommendation is the Field Roast Chao brand.
Recipe FAQS
Use a generous amount of butter or oil and cook it on low heat for longer.
Yes, you can make the soup two days ahead and store it in an airtight refrigerator container. Reheat on the stovetop over low heat before serving.
Yes, remove the skins and seeds before using them in a soup.
More Delicious Vegan Soups and Stews
Got a minute? I'd love for you to dive into the comments and rate this Vegan Creamy Tomato Soup and Grilled Cheese recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Creamy Tomato Soup and Grilled Cheese
Equipment
Ingredients
- 2 tablespoons oil
- 1 medium onion diced; ~250 grams
- 2 cloves garlic minced
- 2 28 ounce cans diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon celery seed
- ½ teaspoon black pepper
- ½ tablespoon maple syrup or other sweetener
- 1 14 ounce can coconut cream or milk or a thick plant-based milk like oat milk or cashew cream
Grilled Cheese (makes 1 sandwich)
- 2 slices bread
- 1 tablespoon vegan butter
- 1 - 2 slices favorite vegan cheese
Instructions
- Sauté Onions and Garlic: Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Sauté until the onion is translucent, about 7-10 minutes.
- Boil: Add the tomatoes, vegetable broth, salt, celery seed, and black pepper to the pot. Mix together and bring to a boil. Reduce the heat, cover with a lid, and let simmer for 30 minutes.
- Blend: Remove the pot from the heat and let cool slightly. Use an immersion blender or transfer the soup to a blender and process until it reaches the consistency you want.
- Add Sweetener and Cream: Return the soup to the pot and stir in the maple syrup and coconut cream. Heat over medium heat until hot, about 5 minutes.
- Serve: Serve hot with a delicious vegan grilled cheese sandwich.
Vegan Grilled Cheese
- Melt the Butter: Add two slices of vegan butter to the pan. Allow it to fully melt and spread evenly across the skillet's surface, creating a non-stick layer that gives your bread a crispy, flavorful edge.
- Lay Down the Bread: Place two slices of your favorite vegan bread onto the sizzling butter.
- Add the Vegan Cheese: Arrange slices or shreds of vegan cheese evenly over one slice of the bread, ensuring maximum meltiness.
- Top it Off: Take the second slice of bread and place it on top of the cheese, creating a sandwich.
- Cover and Cook: Place a lid over the pan and let the sandwich cook for about 1 to 1 ½ minutes. The steam generated will help the vegan cheese melt beautifully.
- Flip: Carefully remove the lid, using a spatula to flip the sandwich over to the other side. The first side should be a golden-brown color, crispy to the touch.
- Final Melt: Replace the lid on the pan and cook for another minute. This will finish off the second side, making it equally golden and crispy.
- Cool and Serve: Remove the sandwich from the pan and place it on a plate. Let it sit for a minute to allow the cheese to set, making it easier to slice and maximizing that melt-in-your-mouth goodness.
Anonymous says
This is the best tomato soup I have ever had!