Updated: Aug 11
On a cold and rainy day, what do you do (besides get snuggy under a blanket and read a book while sipping on hot cocoa)? Eat comfort foods! Yesterday was so perfectly bone chilling that this Roasted Tomato Basil Soup with a side of vegan grilled cheese went down very easily. You guys, this is a go-to soup. It's simple, delicious and hearty, making it a winter staple. The recipe was adapted from Evolving Table. I added extra basil, a little red pepper spice and topped it with cilantro for extra herbal power and flavor—but these are totally optional. You could also top it with nutritional yeast, pepitas or mix in some cashew cream (yum!).
I made cheesy croutons by cutting half of the already made grilled cheese into small bite-size pieces and baking them for 15 minutes on 400 degrees. The soup was so satisfying that I didn't feel the need to finish the other half of the sandwich. (If you're lucky like me you have hungry monsters in the house who have no problem gobbling up food laying around, so nothing goes to waste.)
Not convinced that you should stop everything and start making this now? Then check out the nutritional benefits of tomatoes:
packed with lycopene, a phytonutrient that protects against heart disease and cancer
high in Vitamin A, which helps with skin, hair and eye health
chock-full of collagen-building vitamin C
filled with potassium, helping to control blood pressure
good source of bone-building vitamin K
good source of gut-healing fiber (3 grams per two tomatoes)
Make it today and you'll have lunch for the week!
Makes 6-8 servings
2 pounds Roma tomatoes cut in half and seeded
6-7 cloves garlic peeled
2 medium sweets onions cut into thick slices
olive oil to coat tomatoes and onions (use water or veggie broth if oil-free)
salt and black pepper
28 ounce can whole peeled San Marzano tomatoes
1 cup vegetable broth
1/2 cup unsweetened, unflavored soy milk (plant-based milk of choice)
½ packed cup fresh basil
2 tsp. oregano
3/4 tsp salt
1/2 tsp black pepper
1/2 - 1 tsp red pepper flakes
more salt and pepper to taste
How to make
Preheat oven to 400 degrees.
In a large bowl, mix tomatoes, onion and garlic with 1-2 Tbsp olive oil (or veggie broth), salt and pepper.
Place tomatoes, garlic and onions mixture on a large parchment-paper-lined baking sheet and spread out evenly.
Bake for 40 minutes.
While vegetables are cooking, add canned tomatoes, veggie broth, basil, oregano, and plant-based milk to a food processor.
Blend for 1-2 minutes or until completely smooth.
Once smooth, add this mixture to a large soup pot.
When vegetables are done roasting, add them to the food processor and blend until smooth (about 2-4 minutes).
Add the roasted veggie mixture to the soup pot, stirring it into the other tomato mixture.
Bring the soup to a boil then simmer for 10-15 minutes.
Add red pepper and more salt and pepper to taste.
Serve with homemade grilled cheese sandwiches or a big salad. Top with cilantro, nutritional yeast or more yummy basil!
How to Make a Vegan Grilled Cheese Sandwich
It's pretty simple! You just need to grab your favorite whole-grain bread (my favorites are Ezekiel, Silver Hills, and Dave's Killer Bread), store-bought or homemade cheese, vegan butter and some veggies of choice, if desired (tomato and spinach are delicious in a grilled cheese sandwich). For cheese, I recommend Miyoko's, Follow Your Heart, or Violife.
All you have to do is heat a large stovetop pan over medium-high heat. Spread vegan butter on each slice of bread. Once the pan is hot add the two slices of bread, butter side down. On each slice, add the amount of cheese you'd like. Top with the other slice of bread and use a spatula to gently press down as each side is cooking to help melt the cheese. Once one side is brown, flip and grill the other side. It'll take about 2-4 minutes to brown each side.
There's also this mouth-watering Phenomenally Vegan Mozarella Panini recipe straight from Miyoko. Let me know if you try it!