I know this is probably blasphemy, but I've never had tomato soup before.
I know, I know. My mom hated it growing up, so she just never made it for me when I was a kid. I, however, am a professional grilled cheese maker/eater. I will seriously find any excuse to make a grilled cheese; It's Wednesday or I bought new red lipstick or Yay! I washed my car.
I guess you could say that I have a problem.
Anyway, when my boyfriend found out that I'd never had tomato soup before, not to mention never had it with grilled cheese, he about died. Then promptly proclaimed that tomato soup with grilled cheese would change my life. I can't say I bought that, but I was curious.
Upon his arrival back into town Sunday night, I decided to surprise him with tomato soup because he had gotten sick in CA and I really wanted a grilled cheese (to celebrate his return, obviously). I found this recipe from Muir Glen (my favorite canned tomato company ever), but I adapted the recipe to be vegan.
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 large onion, chopped (1 cup)
- 3 cloves garlic, finely chopped
- 2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
- 1 Rapunzel Sea Salt and Herbs Bouillon Cube
- 14 oz of water
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon dark brown sugar
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup plain unsweetened almond milk
Directions
- In medium saucepan, warm olive oil on med-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
- While the onions and garlic are cooking, microwave the 14 oz of water and the bouillon cube for 1:30 minutes. When finished remove from microwave and stir the mixture until the bouillon cube is fully melted.
- Add tomatoes, the bouillon, 1 tablespoon of the cilantro, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.*
- Add the cooled soup, almond milk and remaining cilantro to your blender and blend until pureed. One pureed, pour the soup back into the saucepan. Heat over medium heat until hot. Remove from heat and enjoy!
I really must say I was pleasantly surprised. While tomato soup cannot be replaced by ketchup, I will definitely make this again. Especially with the weather cooling down.








