Recipe Ingredients
For the soup:
- 2 teaspoons olive oil
- 3 tablespoons tomato paste
- 1 28 ounce can San Marzano tomatoes
- 2 cups low-sodium vegetable broth
- 1 cup Silk Original Almond Milk
- Kosher salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
For the croutons:
- 1/4 cup plant-based unsalted butter, or unsalted butter room temperature
- 4 slices white bread
- 4 slices dairy-free cheddar-style cheese or cheddar cheese
Recipe Directions
1. Heat oil in heavy-bottomed pot over medium-high heat. Add tomato paste and cook, stirring occasionally, until fragrant, about 1 minute.
2. Stir in tomatoes, broth and milk and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, about 20 minutes.
3. Using an immersion blender or blender, blend soup until smooth, working in batches if necessary. Season with salt and pepper, to taste. Keep warm over low heat.
4. Heat large skillet over medium heat. Generously butter one side of each slice of bread with 1 tablespoon butter.
5. Heat large skillet over medium-high heat. Place 2 slices of bread, buttered-side-down, in hot skillet. Top each slice with half of the cheddar, and top with second slice of bread, buttered-side-up. Cook on each side until golden-brown, about 3 minutes per side. Cut into 1-inch squares.
6. Divide soup among serving bowls. Top with grilled cheese croutons, parsley and additional pepper.
