Veggie Melt & Tomato Soup

As a kid grilled cheese sandwiches were one of my favorite foods. Fast forward a decade or so and nothing has changed! Sometimes I even enjoy adding veggies in there to make it a little more exciting. And what goes better with a grilled cheese sandwich than tomato soup! Dipping your veggie melt in a steamy bowl of tomato soup completes the meal and satisfies your taste buds for that familiar, warm and fuzzy feeling.

Veggie Melt:

The sandwich is the easy part to make. I would actually make it last while the soup is cooking on the stove, but for now I will elaborate on the very simple, easy steps to creating this veggie melt!

Ingredients:

  • 1/4 small yellow onion, sliced or diced
  • 3-5 medium white mushrooms, sliced
  • 1 handful of spinach
  • 1 tsp extra-virgin olive oil
  • 4 tsp vegan butter
  • Chao “Creamy Original” Cheese
  • 2 slices bread (I use whole wheat)

Directions:

  1. Pour olive oil to a small skillet and add onions and mushrooms to it over low/medium heat
  2. While this cooks spread vegan butter on bread
  3. Place bread slices on another skillet over low/medium heat
  4. Add a slice of Chao Cheese to each slice of bread and cover skillet until cheese melts (make sure bread does not burn, keep it golden brown)
  5. Add spinach to veggie skillet and cover
  6. Cook until veggies are tender
  7. Add veggies to one of the bread slices and top it with the other slice
  8. Press down with your spatula to make the veggies stick to the melted cheese and create a cohesive sandwich (although I guarantee veggies will still be falling out left and right)
  9. Serve and enjoy

grilled cheese (1 of 1)

 

Tomato Soup:

Like I said, tomato soup is the perfect pair to a grilled cheese sandwich but it does take a bit more effort so I would begin preparing it before the sandwich so that it’s ready at the same time!

Ingredients:

  • 3 Tbsp extra-virgin olive oil
  • 2 cloves of garlic, minced
  • 1 small/medium yellow onion, diced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2, 28-ounce cans of whole peeled tomato packed in juice
  • 1/2 Cup unsweetened almond milk
  • 3 Tbsp nutritional yeast (flakes)
  • 1/2 tsp salt, or to taste
  • 1/2 Cup water
  • Fresh parsley as garnish

Directions:

  1. Pour olive oil into a large pot and place over medium heat
  2. Add garlic and onion and cook until tender (3-5 minutes)
  3. Add tomatoes, oregano and basil
  4. Add almond milk
  5. Reduce heat, cover, and allow mixture to simmer for 25 minutes
  6. Turn off heat, and add half of the mixture in a blender to purée
  7. Pour into separate pot or large mixing bowl
  8. Add other half into blender to purée
  9. Combine and place back over low heat
  10. Add salt and nutritional yeast and let simmer for 10-15 minutes
  11. Add water if soup becomes thicker than desired
  12. Serve and add parsley as garnish

So there you have it! You can never go wrong with a toasty veggie melt, or grilled cheese sandwich with a delicious, warm bowl of tomato soup. A classic that never gets old and can be made vegan…I mean it doesn’t get better than that!

sammy & tom soup 3 (1 of 1)

 

Published by

veganturnedon

Hello internet world! My name is Jess and I welcome you to my experimental, hopefully long-lasting and successful vegan food blog! Eleven months ago (September 2016), I made the decision to discontinue my carnivorous ways and change to a mostly plant-based diet. As a month or so past, I figured why not try this whole "vegan" thing and completely cut out not only flesh, but dairy, eggs, and any other animal bi-products from my diet and lifestyle. I am now coming up on a year since my journey began and I feel better than ever! This lifestyle choice is extremely beneficial for so many reasons including personal health, the environment and of course loving instead of eating and mistreating our fellow earthlings. Prior to making my positively life-changing decision I had always had the thought of doing it in the back of my mind. Coming from a Hispanic family and culture where multiple forms of meat are crucial to every meal, I never thought I could actually really commit to it long-term. Once I dove in to this challenge I realized it really wasn't even a massive challenge and every day after a delicious meal I thought to myself, "Hey this isn't bad at all!" The purpose of this blog is to highlight the abundance of vegan-friendly products that are out there and how I included them in my every day, easy to make meals during my transition and even now. I've always been a food lover and am eager to indulge in tasteful meals, snacks and desserts. So whether you are vegan already, interested in becoming one but don't know where to start, or you are just curious to experience the awesomeness of vegan foods, TURN ON your vegan self and check out these amazing options that are just waiting to be made by YOU!

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