Vegan Pantry Tomato Soup Grilled Cheese The Full Helpin Bring to a boil, cover, and simmer for 20 minutes. use an immersion blender to purée the soup till smooth, or transfer to a standing blender and blend till the soup is completely smooth. it will have a somewhat creamy consistency as is, but if you'd like it to be a little creamier, add 1 4 1 2 cup cashew cream. Add in the onions and garlic, cook for 5 minutes or until onions are soft. add in the remaining ingredients, then bring to a boil before reducing to a simmer. let simmer covered for 10 minutes. make your grilled cheese by heating the olive oil in a small skillet over medium low heat.
Pantry Tomato Soup With Grilled Cheese Croutons Video Recipe The Feedf 8 slices vegan cheddar cheese, 1 2 cups fresh spinach. in a medium size fry pan on medium heat place grilled cheese in center. cover and cook for ~4 minutes or until side is crispy then flip and cook for another 2 3 minutes until crispy and cheese is melted. cut in half and sprinkle on fresh parsley if desired. enjoy!. Instructions. over medium heat, in a large pot, add oil and butter. once melted completely, add onion and saute until lightly browned, about 5 minutes. add garlic and saute for 1 more minute. add tomatoes (with juices), broth and cream. break apart the tomatoes with the back of the spoon or a potato masher. Build the soup: pour in the vegetable broth, gently scraping the bottom of the pot to lift any browned bits. stir in the crushed tomatoes, chopped basil, sugar, black pepper, and salt. partially cover the pot with a lid, bring the soup to a boil, then reduce to a simmer. Ingredients. 1 yellow onion, diced; 4 cloves of garlic, minced; 1½ teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon celery seed; ¼ teaspoon black pepper.
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