Tomato Basil soup

This is a recipe I have been making for years. I shot a video of it in 2012 for my first Youtube channel, “Lalaraw,” that is still up on Youtube today. Back then I was eating almost exclusively raw and enjoyed this soup in its raw form.  In the years since, I have tweeked it a bit by adding a few new ingredients and now, more times than not, I warm it on the stove top.

I also believe that tomato soup was originally created so one could dip a grilled cheese sandwich into it. Right? That’s how I always remember it as a kid anyways. As an adult, I skipped the dipping part and simply created vegan, grilled cheese croutons. Brilliant.

Trust me, this recipe might change your life.

This recipe is:

• savory
• comforting
• filling

tomato basil soup

Patty Malcolm | Chickfoodtv

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course dinner, Lunch

Servings 1 servings

Ingredients

  

1x2x3x

• 3 medium tomatoes chopped
• 1/4 cup fresh basil chopped
• 1/2 cup sun-dried tomatoes soaked in water 
• 2 medjool dates seeds removed and soaked 
• 2-3 garlic cloves
• 1 teaspoon tomato paste optional
• 2 teaspoons dried oregano
• pinch of cayenne
• 1 cup unsweetened almond milk
• salt & pepper to taste 
• grilled cheese croutons
• 1 teaspoon grape seed oil or vegan butter optional
• 2- 4 slices of bread of your choice
• 2-4 slices vegan cheese I use "Follow Your Heart" vegan cheddar 

Instructions

 

• Tomato Soup
• SOAK. In a small bowl, soak sun-dried tomatoes and medjool dates (seeds removed) in water for up to 2 hours to soften. 
• CHOP. Chop tomatoes and basil.
• COMBINE. In a high speed blender combine tomatoes, basil, sun-dried tomatoes, medjool dates, garlic, tomato paste, cayenne, and 1 cup almond milk and blend until smooth, 1-2 minutes. Taste and add salt to taste. Blend again.
• HEAT. Transfer blended soup to a medium saucepan and heat on medium-low heat. 
• Grilled Cheese Croutons
• MELT. In a non-stick frying pan, heat 1 teaspoon grape seed oil or vegan butter (optional) on medium-high heat.
• GRILL. Take two slices of bread and add a few slices of vegan cheese between them, then put the cheese sandwich in the prying pan. Cook until golden brown on each side and cheese has melted.
• CUT. Once your sandwich has cooled a bit, cut into small squares on a cutting board.
• SERVE. Pour warm soup into a bowl, add fresh ground pepper, and stack grilled cheese croutons on top.
• ENJOY. 

Tried this recipe?Let us know how it was!