Low Sugar Vegan Grilled Cheese with Tomato Soup

Total time45 min

Prep time15 min

Cook time30 min

Low Sugar Vegan Grilled Cheese with Tomato Soup

This pairing brings together a rich, blended tomato soup and a golden, crispy grilled cheese for the ultimate comfort combo. The soup starts with sautéed onion and garlic, deepened with tomato paste, whole peeled tomatoes, and vegetable broth, then simmered until it turns silky and full-bodied. A finish of coconut cream rounds out the acidity with a velvety touch, while oregano and a pinch of red pepper flakes add warmth and a little kick. Alongside, thick slices of bread get buttered and layered with melty cheese, then griddled low and slow until deeply golden and crisp on both sides. Cut on the diagonal and served with a ladle of that smooth soup and a few torn basil leaves, it's the kind of pairing that feels indulgent without any added sugar in sight. This one's a solid, satisfying choice to add to your rotation.

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Ingredients

4 servings

For the tomato soup

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
4 garlic cloves, minced
1 tbsp tomato paste
2 cans (28 oz each) whole peeled tomatoes
2 cups vegetable broth
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
¼ cup coconut cream
salt and pepper, to taste

For the grilled cheese

8 slices vegan bread
3 tbsp vegan butter, softened
6 oz vegan cheese, sliced or shredded

For serving

fresh basil leaves (optional)

Instructions

1
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the paste darkens slightly, about 1–2 minutes.

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