Swizz Grilled Cheese With Spicy Tomato Soup
Vegan grilled cheese and tomato soup that comes together in 29 minutes! The soup, the homemade vegan Swiss, the sandwiches, everything!
Notes
~If you don't have a highspeed blender then boil the cashews for 20 minutes or soak them overnight.
~Use red pepper flakes if you don't have Calabrian chili (start with 1/2 teaspoon)
~If you don't have crushed tomatoes with basil, don't sweat it. Regular crushed tomatoes are great. If you have fresh basil, toss in a handful, otherwise no worries, it will have plenty of flavor.
~Use red pepper flakes if you don't have Calabrian chili (start with 1/2 teaspoon)
~If you don't have crushed tomatoes with basil, don't sweat it. Regular crushed tomatoes are great. If you have fresh basil, toss in a handful, otherwise no worries, it will have plenty of flavor.
Ingredients
For the cheese filling:
- 1 1/2 cups water
- 1/2 cup sauerkraut juice
- 1 cup unroasted cashews soaked overnight if you don't have a highspeed blender
- 2 tablespoons nutritional yeast flakes
- 2 teaspoons truffle oil
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- 2 tablespoons tapioca starch
For the sandwiches:
- 8 slices sourdough sandwich bread
- Vegan butter for grilling
For the Spicy Tomato Soup
- 4 cloves garlic
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 28- ounce can crushed tomatoes with basil
- 2 cups vegetable broth
- 1 tablespoon calabrian chili in oil
- 1 teaspoon salt
Instructions
Let’s make it!
- Start the cheese filling and soup base: Blend water, sauerkraut juice, cashews, nutritional yeast flakes, truffle oil, olive oil, salt and tapioca sarch in a high-speed blender until silky smooth. Reserve 1/3 cup of the sauce.
- Pour remaining cheese mixture into a deep skillet and heat over medium-low heat, stirring often with a rubber spatula. As mixture thickens, continue stirring and scraping skillet sides and bottom. Once smooth and creamy (4 to 6 minutes), scrape cheese into a wide, shallow container. Place in the freezer for a few minutes to cool a bit.
While that’s happening, make the soup.
- Preheat a soup pot over medium heat. Saute garlic in olive oil for 30 seconds. Add the italian seasoning and give a stir.
- Add crushed tomatoes, vegetable broth, and reserved uncooked cheese sauce to the pot and whisk well. Simmer 6 to 8 minutes or until soup slightly thickens. Pulse with an immersion blender for a smooth soup, or keep it chunky. It’s up to you! I kept it chunky in the photo.
Assemble and grill sandwiches:
- Preheat a large cast iron pan over medium heat. Butter two pieces of bread. Spoon about 1/4 cup of cheese on the unbuttered side of a piece of bread and gently close sandwich so cheese spreads towards the edges.
- Cook for 2 to 3 minutes per side, pressing down gently with a spatula, until golden brown.
- Slice sandwiches in half and serve with bowls of soup. Spoon is optional!
Tried this recipe?Let us know how it was!
