When I was younger I used to HATE tomato soup, like with a passion. But as I aged I began to enjoy it, truly I think it was less the actual soup and more the fact that it came from a can with questionable ingredients 😜 this recipe is a lot more fresh and has the added bonus of oils and a delicious dairy free sandwich to go along with it!
- 3 tbsp olive oil or vegan butter (we use Miyokos)
- 1 onion, coarsely chopped
- 1 clove garlic finely chopped (optional)
- 2 containers of (approx. 14oz each) whole peeled tomatoes (when you use canned tomatoes this can leach the BPA out of the cans due to their acidity)
- 1 cups veggie broth, chicken broth or chicken bone broth (we use broth from our local farm)
- 1 – 2 drops Cilantro essential oil (to taste)
- 1 tbsp maple syrup, honey or coconut sugar (to taste)
- 1 tsp sea salt and freshly ground black pepper (to taste)
- fresh cilantro (coriander) leaves (optional for serving)
- 8 slices gluten free bread (if you have a bakery near by, go for that but if not schar is one of the most tasty Gf breads)
- Vegan mayonnaise or softened non-dairy butter (for spreading on the bread)
- 1 – 1½ cups non-dairy shredded cheddar and/or non-dairy mozzarella cheese or non-dairy slices (or 2 slices per sandwich) -we use violife
- 2 – 3 tbsp olive oil or vegan butter (for cooking)
1. In a large soup pot on medium-heat, add the olive oil and onions. Cook for 5 minutes stirring often. Add the garlic, stir and then add the canned tomatoes. Using a potato masher or large spoon break up the tomatoes into large chunks.
2. Pour in the broth and bring the heat to high until the soup starts to simmer. Reduce the heat to medium-low, cover the pot and simmer for approx. 15 – 20 minutes. Stir the soup every few minutes and continue cooking until the onion is soft and the tomatoes have broken down.
3. Once the soup is done you can carefully blend some or all of the soup with a stick blender depending on how chunky you like it. You may need to add a little more broth or water if the soup is a little too thick for your liking. While the soup is cooking, make the sandwiches.
1. Spread a thin layer of mayonnaise (or softened butter/vegan butter) on one side of each slice of bread. Then evenly sprinkle the shredded cheese (or place 2 slices of cheese) on the mayonnaise side of the 4 slices. Place the remaining 4 slices on top of each cheese covered slice with the mayonnaise side down and press gently on each sandwich to help them stick together.
2. In a large frying pan or on a griddle, melt 2 tbsp of butter on medium heat. Gently place the sandwiches in the pan being careful that the cheese stays in place. Cook on one side for 2 – 3 minutes until the bottoms are golden brown.
3. Melt the remaining 1 tbsp of butter in the pan and carefully turn the sandwiches over with a spatula moving them around a little to coat them with the butter. Add more butter if desired. Cook for approx. 1 – 2 minutes longer until the other side is golden brown, and the cheese has melted. Turn heat to lowest setting to keep sandwiches warm until ready to serve.
4. Taste the soup and add a little more sea salt and pepper if desired and serve the soup in bowls. Garnish with a few cilantro (coriander) leaves, if you like. Set the bowls on plates. Place the sandwiches on a cutting board and cut then in quarters or diagonally and set them on the plates with the soup and serve immediately.