Im sure we all know this classic soup-n-sandwich duo, but if not, id be happy to introduce you! This plant-based grilled cheese uses two slices of bread spread with butter (on one side), Chao cheese, and a drizzle of truffle oil. During these colder months, this dynamic duo will warm you up in all the right places. Just after one measly dunk-n-bite, you will never want any other grilled cheese than then you see before your eyes. Ive been wanting to get this recipe created and I am so happy I get to share one of my top 10 favorite comfort foods!
Yields 3-4 servings
8 vine ripe tomato
4 cup vegetable broth
1 medium onion, diced
1-1/2 Tbsp. tomato paste
7-9 basil leaves
1/2 tsp. dried oregano
2 garlic clove
1/2 tsp. ground white pepper
1/2 tsp. apple cider vinegar
1/8 cup coconut cream
4 slices white bread
3 Tbsp. vegan butter
6-8 slices Tomato Cayenne Chao Slices
1/4 tsp. black truffle oil, optional
- In a sauce pan, combine all soup ingredients except for the coconut cream. Bring to a smaller and cover with a lid for 10 minutes.
- Using a blender or hand immersion stick, blend soup until smooth in texture. Add the coconut cream and mix to combine. Turn to low and set aside to make the sandwiches.
- Heat a frying pan on medium heat and add butter. Place bread down and add cheese, topping with the bread. Brown each side for 2-3 minutes.
- Serve with side of tomato soup and basil leaf for garnish
Chef’s tip: You can swap out the coconut cream for cashew milk if you would like.