Pregnancy Friendly Vegan Grilled Cheese with Tomato Soup
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Learn more →Ingredients
4 servings
For the tomato soup
- 2 tbsp olive oil
- 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
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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