• Thee Burger Dude

Vegan Grilled Cheese And Tomato Soup

Easily in my top 10 meals of all time, the Classic Combo of Grilled Cheese and Tomato Soup, but VEGAN!

Okay, for some reason, I don't remember ever dunking a grilled cheese in tomato soup until this past week. I can't say for certain that I never did it as a kid, but if I did, it didn't blow my socks off the way that this recipe did, that's for sure! There is just something so magical about this combo and it's definitely my new favorite and will be in heavy rotation, especially when the weather gets cooler.

The best part is it's super simple and can be made in no time at all! The Tomato Soup comes together in about 30 minutes, and the grilled cheese, I mean come on, that is the simplest sandwich I can think of! That being said, here's a few tips!

Grilled Cheese Tips

  • Use softened vegan butter! I've tried using vegan mayo in the past and the taste of butter just wins everytime. Simply leave it on the countertop for 15-20 minutes or until softened or you can even microwave it for 5 - 10 seconds.

  • To get your cheese to melt, I recommend two tricks. Bring your pan up to medium low heat, add one slice of buttered bread to the pan, then lightly place your cheese directly on the pan (holding it with your hand, and gently rotating it on the pan) wait until the cheese is par-melted and then add it to you bread.

  • The other trick, which works much more effectively and faster, but also takes some practice, is to get the pan up to medium heat, add a slice of buttered bread, then a few drops of water to the pan, then immediately add a slice of cheese on top of the water (don't hold this one though, just let it grill the entire slice). The water will steam the cheese and also keep it from sticking. This will only take about 10 seconds until the chees is mostly melted, quickly and confidently, scoop the cheese with a spatula and slide it on the bread. This is the fastest way to make a grilled cheese!

here's a HANDY DANDY video too!

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This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!


Makes 8 servings

  • 2 Tbsp olive oil

  • 1 cup shallots (roughly chopped)

  • 4 cloves garlic (finely chopped)

  • 1 tsp dried oregano

  • 1/2 tsp red chile flakes

  • 1 Tbsp nutritional yeast

  • 1 Tbsp Mushroom Seasoning

  • Two 28 oz. cans San Marzano tomatoes (I used Cento brand)

  • 1 cup roasted red bell peppers (from a jar)

  • 1 13.5 oz. can full fat coconut milk

  • 1 cup veggie broth

  • 2 Tbsp sugar (optional to sweeten)

  • 2 Tbsp tomato paste (optional for stronger tomato flavor)

  • Salt and black pepper to taste

  1. In a large, heavy bottomed pot like a dutch oven, heat up the olive oil over medium heat.

  2. Add the shallots, and cook for about 4-5 minutes, or until slightly translucent. Add in the oregano, chili flakes, nutritional yeast, mushroom seasoning, and stir to incorporate, cook for another minute. Then add in garlic, cook that for a minute or two, and then add in the tomatoes with their juices.

  3. Crush the tomatoes with a wooden spoon, and then add in the roasted bell peppers. Add in veggie broth, and the cream from the coconut milk (reserve the water for a smoothie or just chug it as is). Stir to combine and break up the coconut cream.

  4. Taste for seasoning, adding in salt and pepper, and sugar if it needs to be sweeter or tomato paste if you prefer it to be more acidic. Bring to a light boil and simmer for 5 - 10 minutes.

  5. Transfer to a high speed blender (or use an immersion blender) and blend until smooth. For an even smoother texture, strain through a fine mesh strainer / sieve.

  6. Ladle into a bowl, drizzle with more coconut milk if desired, dunk your grilled cheese and enjoy!


Makes 1 sandwich

  • 2 slices white bread

  • 2 slices vegan american cheese

  • softened vegan butter

Spread vegan butter on both slices of bread. Add one piece of bread to the skillet, followed by the cheese and lastly the second slice of bread. Set heat to medium low. Check in about 6-8 minutes to see if bread has started to brown, if so flip and brown the other side, checking every 2-3 minutes. Flip and brown to desired doneness!

Check the Grilled Cheese Tips at the top of this blog post too! There's a couple tricks to speed up the melting process, and I have a video as well!

I also have another video for Grilled Cheese HERE...

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