Vegan Creamy Tomato Soup and Grilled Cheese is a combo classic. This one is vegan, quick, easy, and delicious. The combination of 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 definitely don’t have to miss out!
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Why You'll Love This Soup
- With 10 ingredients that are 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.
- This duo is the epitome of comfort. The hearty homemade vegan tomato soup paired with the crispy, comforting vegan grilled cheese sandwich is like a hug in a meal.
- Want to add a kick to your creamy vegan tomato soup? Toss in some chili flakes. Prefer your vegan grilled cheese stuffed with avocado or sautéed mushrooms? Go for it! These recipes are super adaptable to suit your taste buds.
- Both the soup and the sandwich are super easy to whip up, making this a perfect meal for weeknights or when you're just too tired to make anything complicated.
- For those with dairy allergies or lactose intolerance, this meal is a dream come true. Finally, you can indulge in this classic combo without any worries.
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 you prefer, 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. Modern vegan cheeses melt beautifully on vegan pizza or in grilled cheese, delivering that gooey experience, though they’re not quite stretchy yet—but still delicious!
Variations
Ginger: Add some grated ginger to the soup for a spicy twist.
Pesto Grilled Cheese: Spread some Pistachio Pesto on the bread before adding the cheese for a flavorful twist.
Avocado Grilled Cheese: Add some sliced avocado to the sandwich for added creaminess and flavor.
Tomato and Basil Grilled Cheese: 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 are using store bought cheese, experiment and find cheese slices you enjoy in your grilled cheese. My recommendation is the Field Roast Chao brand.
FAQS
Use a generous amount of butter or oil and cook it on low heat for longer.
Yes, you can make the soup up to two days ahead of time and store it in the refrigerator in an airtight container. Reheat on the stovetop over low heat before serving.
Yes, just make sure to 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
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Vegan tomato soup and grilled cheese is the ultimate comfort food combo that's so simple yet so satisfying, you can't help but feel a sense of nostalgia with every bite.
Ingredients
- 2 tablespoons oil
- 1 onion diced (~250 grams)
- 2 cloves garlic (minced (2 tsp)
- 2 cans diced tomatoes (28 oz each)
- 2 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon celery seed
- ½ teaspoon black pepper
- ½ tablespoon maple syrup (or other sweetener)
- 1 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 of your 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.
Notes
Nutritional information is only an estimate and does not include the grilled cheese because of the many variables. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.
Add a small sliced carrot along with the onions if you do not want to add a sweetener like maple syrup to the soup.
For a thicker soup, make a slurry with 1 tablespoon of cornstarch or flour to 2 tablespoon of warm water. Then add it to the soup and stir. Do one tablespoon at a time so you don't overdo it.
I like to use an immersion blender to get the soup as close to pureed as possible, creating a smooth texture that still has some body. Then, for that extra velvety touch, I ladle about half of the soup into a high-speed blender and blend it until it's ultra-creamy. When I incorporate this super-smooth portion back into the rest of the soup, the result is a perfectly balanced texture between super creamy and a little more substantial. This results in the comforting creaminess you expect from a well-made tomato soup and the satisfying thickness of a soup that's a bit more rustic.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: appetizer, dinner, lunch, soup
- Method: stove-top
- Cuisine: American
Nutrition
- Calories: 199
- Sugar: 5
- Sodium: 839
- Fat: 17
- Saturated Fat: 8
- Carbohydrates: 10
- Fiber: 1
- Protein: 2
Anonymous says
This is the best tomato soup I have ever had!