Everyday cooking
Grilled Cheeze and Tomato Soup
![cooktime]()
Cooking time30 min![preptime]()
Prep time30 min![servings]()
ServingsPortions 2
FOR THE GRILLED SANDWICH:
- 4 Violife Cheddar Style Slices
- 4 tbsp plant butter softened
- 4 slices sourdough bread
FOR THE TOMATO SOUP:
- 150 g Violife Creamy Original
- 1 tablespoon olive oil
- 1 onion, sliced
- 3 cloves garlic, sliced
- 400 g can whole peeled tomatoes
- 1 cup of water
- 1 can coconut milk
- 1 tbsp Italian dried herbs
- ½ teaspoon salt and pepper
- fresh basil to garnish
- To make the grilled sandwich, spread 1 tablespoon of plant based butter on one side of each slice of bread.
- In a hot skillet over medium heat place the bread slices plant based butter side down. Top two bread slices with 2 Violife Cheddar style Slices each and close with the other bread slices.
- Spread again with plant based butter.
- Flip when the bread is golden on one side and grill for a further 2 minutes.
- If you prefer Violife Slices even more melted, place on a lined baking tray and pop in the oven for a further 5 minutes.
- To make the tomato soup, in a medium pot over medium heat, sauté the onion in olive oil for 7-10 minutes, until golden and caramelised. Add in the garlic cloves for the last 2 minutes and stir. Pour in tomatoes and use a spoon to break them up.
- Pour in water, coconut milk, Italian herbs, salt and a lot of pepper and simmer for 10 more minutes.
- Use an electric hand mixer to blitz the soup. When it has been well blended, add half of the Violife Creamy Original and use a whisk to combine, until the soup is nice and creamy.
- Garnish with fresh basil leaves and a dollop of Violife Creamy Original.
- Serve alongside the grilled sandwich!
