Everyday cooking
Tomato Soup with Grilled Sandwich
Check this out! Easy peasy Tomato Soup with Grilled Sandwich! The perfect comforting dish to make at home with Violife to feel comfy and relaxed!
![prep time]()
Cooking time30 minutes![preparation time]()
Prep time30 minutes![servings]()
Servings2 portions
FOR THE GRILLED SANDWICH:
- 4 tbsp Violife VIOBLOCK softened
- 4 Violife Cheddar flavour Slices
- 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 VIOBLOCK on one side of each slice of bread.
- In a hot skillet over medium heat place the bread slices VIOBLOCK side down. Top two bread slices with 2 Violife Cheddar flavour Slices each and close with the other bread slices.
- Spread again with VIOBLOCK.
- Flip when the bread is golden on one side and grill for a further 2 minutes.
- If you prefer Violife Cheddar flavour 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 and use a whisk to combine, until the soup is nice and creamy.
- Garnish with fresh basil leaves and a dollop of Violife Creamy.
- Serve alongside the grilled sandwich!
