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Perfect Comfort Food for those Chilly Days
I love soup… from my mother’s chicken soup to soups that use fresh vegetables (and the stock from my mother’s chicken soup), there is nothing more comforting than a bowl of soup paired with a salad or a sandwich.
And, if you happen to live in a cold-weather climate, soup seems to be a staple. But I live in South Florida so eating hot soup on one of our hot, humid days has little appeal (although I am a huge fan of gazpachos). Like many semi-native or native Floridians, when it hits below 70 degrees in South Florida, I’m instantly transported to soup weather. There’s nothing like the comfort combination of grilled cheese and tomato soup, but with all of the dairy and carbs, I’ve been searching for a way of making a healthier version.
Creamy Vegan Tomato Soup
I stumbled upon Veggiekins’s recipe and had to try it myself. The entire recipe is vegan, but don’t knock it before you try it, because it did not taste vegan at all! If you wanted to try a non-vegan but equally healthy recipe, there are always ingredients you can swap out. TBH, even though I am a pescatarian, I will dedicate one night a week to a vegetarian or vegan meal. This year has been all about cooking and discovering ways to cook uncomplicated meals using my pantry items. I have to credit my daughter for the use of cashews as a dairy-free substitute for so many recipes.
First of all, this recipe was so easy to make – I made it during a lunch break. It took about 20 minutes and used one pot (fewer dishes to clean). I used my Vitamix to blend it together at the end, but any blender would work as long as it’s able to blend hot foods. I will also sometimes use an immersion blender on soups; just be careful to hold it down or you will have soup spraying in all directions.
For the grilled cheese, I used Dave’s Killer Bread (or you could also use Ezekiel bread), Violife Just Like Vegan Cheddar and Earth Balance butter. Such a great combo, and really hit the spot today. Let me know if you try it!
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