Vegan Grilled Cheese with Spicy Tomato Soup

This is a quick and comforting meal, that you can prepare with minimal ingredients. Field roast chao vegan cheese is so good! Once you try it, you will want to put it on everything, When it is done it may not appear as though it is very melted, when you bite into it you will taste the delicious ooey gooey cheesiness you expect from a good vegan grilled cheese sandwich. This soup is deliciously simple, with a kick of spice. If you would prefer to not have the spice, leave out the red pepper flakes.

Grilled Chao Ingredients

4 slices of dairy free wheat bread

4 slices of vegan chao cheese

Earth Balance vegan butter (more details below)


 

Spicy Tomato Soup Ingredients

A small handful of fresh basil

1 .28 oz can of whole peeled san marzano tomatoes

1 diced yellow onion

1 1/2 cups of vegetable broth

1 tablespoon of  earth balance vegan butter

a healthy dash of red pepper flakes, garlic powder and onion powder

1/2 teaspoon of dried oregano

1/4 teaspoon of salt

1/4 teaspoon of black pepper

Directions

Spread vegan butter on the outside of all four of your slices of bread. Place two slices of chao in between the dry parts of your bread. Next add a small amount of vegan butter to your skillet over medium heat. Cook your grilled cheese until the bread is browned and the cheese has melted.

To prepare your soup, put 1 tablespoon of vegan butter in a medium or large sized pot. Stir around your diced onion until it is browned and fragrant. Add in your basil leaves and stir in onion, and then add your tomatoes, veggie broth and seasonings. Let your broth simmer for 10 minutes, before transferring to a blender and serving hot!

This grilled cheese tastes so good, dipped into this tomato soup.

Savor, and enjoy!