Simple Vegan Tomato Soup and Grilled Vegan Cheese Sandwiches

Leaves are transforming into a lovely array of Autumn hues of orange, red and yellow. Nightfall summons cooler temperatures for soft cottony blankets and long sleeved pajamas. Just an overall feeling of fall has materialized around the Northern Hemisphere residents which seems to bring along the vibe of "comfort" and "hibernation" among us all. One particular comfort that we welcome into our homes is "comfort foods".

In our household, we love the steamy soups, oven baked casseroles and even homemade baked bread. One thing in particular that is a favorite in our household is tomato soup and grilled cheese sandwiches for a cold afternoon lunch. This may sound strange coming from a vegan household, but truly it is one of our most favorite combinations to eat during this autumn season. Normally, which tends to conjures up a grudge against the vegan diet, tomato soup is made with chicken broth and a mixture of heavy cream and cow's milk. Thankfully, this all-time favorite combination can be made completely vegan. Here is my own personal recipe for those watching fat intake and calorie intake while also steering clear of animal products.

Ingredients for the Grilled Cheese Sandwiches:
4 slices homemade vegan bread
2 slices vegan cheddar cheese (we enjoy Follow your Heart)
1 tbsp vegan butter (Earth Balance is a wonderful option)
2 tbsp fresh basil leaves (optional)

1. Lightly spread some vegan butter on the four slices of bread (store bought or freshly baked). If you are watching your fat intake like me, I tend to skip this part and just spray the pan with nonstick spray.

2. Heat a frying pan on the stove on medium heat. Not too hot though since the butter heats quickly.

3. Assemble the sandwiches like normal. If using the basil, place a few leaves on top of the cheese before placing the top layer of bread on top.

4. Fry until golden brown. The last few seconds, place the frying pan lid on top of the sandwiches to help melt the cheese thoroughly.

Nutritional Information: 1 Serving (includes vegan butter serving)
Calories: 176
Carbohydrates: 23
Fat: 7
Protein: 5
Fiber: 3
Sodium: 580

Ingredients for Vegan Tomato Soup: (serves 4)
1 (28oz) can pureed tomatoes (no sodium if possible) (or your own pureed tomatoes)
5 carrots, peeled, sliced into 1 inch thick circles
4 garlic cloves, sliced
½ onion, sliced
1 cup vegan vegetable broth (optional)
4 tbsp soy/rice/almond milk (optional)
Fresh Basil Leaves (optional)
Fresh Dill (Optional)

1. Bring the carrots, garlic, and onion to a boil in the vegan vegetable broth. Boil until the carrots are tender and a fork can go through them easily. This should only take about five minutes or less.

2. Place in a blender and blend until smooth. You can also do this by hand with a hand-blender or a fork. Place back in the soup pan.

3. Add the tomato puree to the mixture and heat thoroughly all the way through. This should only take about five minutes or less.

4. Place into four separate serving bowls. Add 1 tablespoon of your desired vegan approved milk, basil leaves, and/or dill to your own personal tastes. Add freshly ground black pepper if desired.

Nutritional Information: 1 Serving
Calories: 106.5
Carbohydrates: 22.9
Fat: 0.2
Protein: 4.3
Fiber: 5.7
Sodium: 288.4