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.