(Dairy-Free) Grilled Cheese & Tomato Soup

Unfortunately for me, I've been sick for a week now with the worst cough. In addition to constant hot tea and water, I've ordered plenty of chicken noodle soup and pho from Postmates. While they've all been tasty (or as tasty as they can get with my muted taste buds), I started craving other unhealthier soups - like tomato soup and a grilled cheese sandwich. The problem with this duo is that they're filled with dairy - something I 100% shouldn't be consuming while coughing my lungs out and as someone who's lactose-intolerant.

I decided to make my own dairy-free version at home. After being bedridden 80% of my week, I was definitely intimidated by the idea of standing and cooking again. For this reason, I decided to find the easiest, most simple and efficient way of completing my dish.

For those of you reading this and appalled by me not using real cheese and cream, feel free to substitute the suggested dairy-free products with the real (good) shit! I wouldn't blame you one bit...

(Dairy-Free) Grilled Cheese & Tomato Soup

Prep Time: 5 min

Cook Time: 30 min

Servings: 2

Grilled Cheese Ingredients:

• 4 slices of bread

• 2 slices or 2 handfuls of shredded dairy-free cheddar cheese (*I use and prefer Daiya brand)

• 1 tbsp unsalted butter (melted)

Tomato Soup Ingredients:

• 2 tbsp unsalted butter

• 1/2 onion (chopped)

• 1 can diced tomatoes (28 oz)

• 3 tsp sugar

• 1 cup low-sodium chicken broth

• 1/2 cup water

• 1/4 cup dairy-free cream or yogurt (*I use and prefer plain Cashewgurt by Forager)

• Salt & pepper (to taste)

• Basil (thinly sliced) (for garnish)

*Blender or food processor required

Directions:

• In a larger pot, melt 2 tbsp butter on medium high heat. Add onions and saute for 3-4 minutes until fragrant. Pour in the tomatoes, and add sugar, chicken broth, water, and dairy-free cream or yogurt. Mix all ingredients, reduce to medium low heat, and let simmer for about 10 minutes.

• While soup is simmering, start on the grilled cheese sandwiches. Brush the melted butter on one side of each slice of bread. Lightly grease a large pan on medium heat. Lay 2 slices of bread (buttered side facing down) on the pan. Add cheese on top of each slice, then place the remaining bread slices on top (buttered side facing up). Let sit for about 2-3 minutes and flip the sandwiches once the bottom is nice and toasted. Let sit for another 2-3 minutes until bottom is nice and toasted. Set aside.

• Revisit pot of tomato soup. Mix all ingredients again and turn off stove. Transfer soup to blender or food processor. Blend on low speed until soup is smooth. Transfer to serving bowl and garnish with basil. Serve hot with sliced grill cheese sandwiches.