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This Tomato Basil Soup with Vegan Grilled Cheese Croutons is made of a bunch of roasted veggies, basil pesto and the best croutons you've ever had | ThisSavoryVegan.com #thissavoryvegan #vegansoup #vegangrilledcheese

Tomato Basil Soup with Vegan Grilled Cheese Croutons

Servings: 8 cups
Prep Time: 20 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 50 mins
This Tomato Basil Soup with Vegan Grilled Cheese Croutons is made of a bunch of roasted veggies, basil pesto and the best croutons you've ever had!
5 from 9 ratings
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Ingredients

FOR THE ROASTED VEGGIES

  • 2 lbs roma tomatoes quartered
  • 1 lb cherry tomatoes halved
  • 1 yellow onion cut into chunks
  • 3 carrots peeled and chopped
  • 6 cloves garlic peeled
  • 1/3 cup olive oil
  • 1 tbsp balsamic vinegar
  • salt & pepper

FOR THE SOUP

  • 3 cups broth I used vegan chicken broth*
  • 1 cup non-dairy milk unsweetened
  • 1 tsp dried oregano
  • 1 tsp fresh thyme roughly chopped
  • red pepper flakes to taste
  • 3 tbsp vegan basil pesto**
  • 1 tbsp vegan butter
  • fresh basil for serving

FOR THE GRILLED CHEESE CROUTONS

  • 4 slices bread I used sourdough
  • garlic powder
  • vegan butter
  • vegan cream cheese I used chive-flavored
  • vegan basil pesto

Instructions
 

  • Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Add all of the roasted veggie ingredients to the baking sheet and toss to coat evenly. Be sure to add a healthy pinch of salt & pepper. Place in the oven and roast for 40-60 minutes, or until everything is tender and juicy.
  • IF YOU HAVE AN IMMERSION BLENDER***: transfer the roasted veggies and all of their juices to a large pot with no heat. Add the broth and non-dairy milk and blend until smooth.
  • IF YOU HAVE A STANDING BLENDER: transfer the roasted veggies and all of their juices to a blender. Add 1 cup of broth to the blender and blend until smooth, working in batches if needed. Add the blended mixture, remaining broth and non-dairy milk to a large pot.
  • Turn the heat to medium-high and add the oregano, thyme, red pepper flakes, pesto and butter to the soup. Stir to combine. Once the soup begins to boil, lower heat and simmer for 10-30 minutes. Taste and adjust seasoning as needed.
  • When you are ready to eat, prepare the grilled cheese croutons. Spread butter on one side of each slice of bread. Sprinkle the buttered sides with garlic powder. Place a pan (I used a cast iron skillet) on the stove over medium heat. Place 2 slices of bread in the pan, butter side down. Spread vegan cream cheese and pesto on each slice of bread. Top with the remaining bread slices.
  • Cook until the sandwiches are browned on both sides. Remove from the pan and cut into bite-sized squares.
  • Serve hot soup with fresh basil and grilled cheese croutons.****

Video

Notes

*You can get this at Whole Foods or online here. You can also swap it for your favorite broth.
**I used pre-made vegan basil pesto from Trader Joe's, but you can find some of my homemade recipes here.
***I love my immersion blender. You can find the one I have here.
****The croutons will obviously get soggy if you leave them in the soup too long. To avoid this, you can also just serve the grilled cheese as a whole sandwich or in strips on the side to dunk in the soup.
*****Recipe is inspired by Little Spice Jar.
Cuisine: American
Course: Main Course
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