Vegan Creamy Tomato Soup and Grilled Cheese

Creamy Tomato Soup and Grilled Cheese is a classic combo. It's a quick, easy, and delicious vegan meal that brings comfort. The warm, creamy soup and crispy sandwich make it a crowd-pleaser.

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With just a few ingredients, this is so easy to make.

...and grilled cheese is a breeze to make.

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Let's start with the soup. 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.

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Pour in the canned tomatoes (juice included) and break them up with your spoon if you're using whole peeled tomatoes.

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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.

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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.

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Add in the can of coconut cream and maple syrup and stir well.

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Let the soup simmer for another 5 minutes.

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While the soup simmers, start the grilled cheese by melting some butter in a pan.

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Place two slices of your favorite vegan bread onto the sizzling butter. I recommend using sliced sourdough bread...it's so good.

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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.

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Take the second slice of bread and place it on top of the cheese, creating a sandwich.

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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.

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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.

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Now your ready to eat a comforting meal Enjoy this simple yet delicious meal.

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