Creamy Tomato Basil Soup with Focaccia Grilled Cheese Sandwiches!

Today I’m in Fresno, CA. and it’s cold and windy outside. I keep distracting myself with thoughts of my vacation in NYC and how awesome it was, plus some of the recipes I made while I was there. It was on a day not unlike today, but a little wetter, that I made this delicious meal for my cousin, her roommates, and I when I was visiting. I can’t believe it’s taken me this long to post it! I’m sure most people will agree with me when I say, there aren’t very many things better than having tomato soup with a grilled cheese sandwich on a rainy, cold day.

Ever since I was young, when it would rain, my mother would make my sister and I grilled cheese sandwiches once we got home from school. My sister was never a fan of tomato soup so she always resorted to eating chicken noodle; I on the other hand am slightly obsessed with tomatoes and have been loving them since an early age. I had a great time being enveloped in the aromas swirling around the tiny, New York kitchen when I was making this; garlic, fresh basil, and bread baking in the oven.. it was perfect.

Ingredients For Tomato Soup:

  • 3 1/2 lbs. Tomatoes, Sliced into Wedges
  • 3/4 Cup Onion, Sliced into Wedges
  • 7 Cloves of Garlic
  • 1 Tbsp. Olive Oil
  • 1/2 Cup Fresh Basil, No stems
  • 1 Cup Vegetable Broth
  • 1/2 Cup Vegan Sour Cream, I used Tofutti
  • 1 tsp. Sea Salt
  • 1/2 tsp. Red Pepper
  • 1/4 tsp. Black Pepper

Directions:

  1. Pre-heat oven to 375°F. Place tomato wedges, onion, garlic and olive oil into a large bowl and toss until the oil is distributed evenly. Spread bowl contents onto a baking sheet and roast in the oven for 30-40 minutes, or until the onions are singed but not burnt.
  2. Get a large pot ready on the stove. Once you are done roasting the tomatoes, get a food processor or blender out and puree them along with the fresh basil a little at a time; you may need to divide it into three or four batches. After each batch is completely smooth, pour it until the pot and raise the heat to medium.
  3. Pour the vegetable broth into the tomato/etc. puree and stir until it is simmering. Place sour cream into a small mixing bowl and temper it slowly by introducing roughly a cup of the soup into it a little at a time and stirring until it is no longer chunky. Mix the sour cream liquid into the rest of the soup in the pot and stir together.
  4. Season the soup with salt, red and black pepper and let simmer for 10-15 minutes. Turn the heat to low and serve warm.

For the focaccia, I used a modified version of a recipe that I’ve made before. I changed up the toppings to only be rosemary, and included more fresh garlic, and dried herbs in the loaf. I also heated it for 3 more minutes to give it a nice crunch on the outside and keep it extremely fluffy on the inside. It was superb!

I then sliced the loaf in half, length-wise and sprinkled a good amount of Daiya Cheddar Shreds onto one side; and on a pan I crisped the outside a little more while melting the shreds inside. Mmm… I love to dip my grilled cheese sandwiches in the tomato soup, and this combination was fantastic. This recipe could warm up anybody’s insides!

11 Comments

Filed under Holidays, Savory Recipes

11 Responses to Creamy Tomato Basil Soup with Focaccia Grilled Cheese Sandwiches!

  1. Beautiful stuff. the combination of tomato soup and grilled “cheese” will never be topped.

  2. Hey Yack Attack! It’s Megan from Vegansaurus! I want to post this to Vegansaurus but the pic says all rights reserved on flickr! Does that mean we can’t post your stuff or do I have carte blanche as long as I attribute? (which of course I would!)

  3. Stephanie

    I made your recipe on Wednesday night for dinner. OUT OF THIS WORLD! It was SO good. Plan on making it again soon. Thanks so much! :-)

  4. My brother recommended I might like this blog. He was once entirely right. This publish truly made my day. You can not believe just how so much time I had spent for this info! Thanks!

  5. Grace

    Hey there! I have been waiting for the perfect day to try out this recipe, but haven’t had the chance to…until today. I was wondering approximately how many servings this makes, in case I might have to double the recipe. Thank you!

  6. Pingback: Tomato Spinach Grilled Cheese Bread Bowl | Vegan Yack Attack

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