"Comfort food at its finest — plant based version!! Grilled Cheese with Roasted Red Pepper and Tomato Soup!!!"
Roasted Red Pepper Soup with Sourdough Grilled Cheese
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A Note from Feedfeed
Creamy vegan Roasted Red Pepper Tomato Soup and a crusty Grilled Cheese are the perfect pair for a comforting quick and easy lunch! Be sure to check out or Vegan Lunch feed edited by @peachytales for 1000+ recipe ideas!
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Serves or Makes: 4
Recipe Card
Grilled Cheese:
ingredients
- 4 slices of sourdough bread
- 2 slices of plant-based cheese
- 2 1/2 tablespoons plant-based butter
Grilled Cheese
Method
Step 1
Preheat skillet over medium heat.
Step 2
Butter one slice of sourdough, place in pan butter side down and add one slice of cheese.
Step 3
Butter second slice of bread and place on top of cheese, buttered side up. Allow sandwich to grill until golden brown, flip on other side.
Step 4
Continue grilling until cheese is visibly melted. Remove from pan, slice in half and serve. Repeat these steps with remaining ingredients.
Roasted Red Pepper Soup:
ingredients
- 4 cups cherry tomatoes
- 2 large red peppers, sliced `
- 1/2 yellow onion, sliced `
- 1 small head of garlic
- a few sprigs of thyme
- 1 cup full fat coconut milk
- 1 cup vegetable broth
- fresh basil
- salt and pepper, to taste
- drizzle of olive oil
Roasted Red Pepper Soup:
Step 1
Preheat oven to 450 F. On a baking dish or baking sheet (you may need to use multiple), spread your tomatoes, peppers, onion, garlic evenly.
Step 2
Drizzle everything with olive oil, and season with salt and pepper. Top with a little bit of fresh thyme. Bake for 30 minutes until everything has softened.
Step 3
Transfer everything to a blender (you’ll need to squeeze out the garlic into the blender, but let it cool slightly so you don’t burn your fingers!)
Step 4
Add the coconut milk, veggie broth, and fresh basil (handful). Blend until smooth, and season with salt and pepper if desired.
Step 5
Top with fresh basil and thyme and a swirl of coconut milk, if you’d like!