Rich tomato soup meets crisp, golden sandwiches in this cozy pairing that's practically made for dunking. The soup starts with sautéed onion and garlic, deepened with tomato paste and a slow simmer of whole tomatoes, then gets blended silky-smooth and finished with a touch of coconut cream for body and a subtle sweetness. Warm oregano and a hint of red pepper flakes give it real depth, while fresh basil on top keeps things bright. The sandwiches griddle up crackly and golden on the outside with a melty, gooey center, thanks to a slow, patient cook on the skillet. Cut on the diagonal and served alongside a steaming bowl of soup, this is comfort food at its most classic. It's an easy, satisfying meal to add to your dairy free lineup any night of the week.
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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.
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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