Marjani Moore, MS, RD (That Dairy Free Dietitian)
A staple in my household while growing up was grilled cheese sandwiches. Pairing the grilled cheese with tomato soup definitely elevated the experience. I'm so excited to share my vegan rendition of grilled cheese with homemade tomato basil soup. This recipe is fast and simple (only 10 total steps) and is perfect for that "homey" meal craving.
Here is my air-fried vegan grilled cheese with tomato basil soup recipe that dairy-free, vegan, and even milk lovers will ENJOY!
Please let me know what you think and send pictures of your creations in the comments!
TOMATO BASIL SOUP:
Step 1: In a large pot, bring vegetable broth and canned tomatoes to a boil.
Step 2: Reduce heat, cover, and simmer for 10 minutes.
Step 3: Add basil and sugar to the pot. Let pot ingredients simmer for about 5-8 more minutes.
Step 4: Reduce heat to low, then stir in Dairy-Free cream and Vegan butter (do not stop stirring as you add the cream to prevent curdling).
Step 5: Cook until Vegan butter is melted. Add spices to taste (add more spices and/or Dairy-Free cream if necessary). ENJOY!
VEGAN GRILLED CHEESE:
Step 1: Preheat the air fryer to 350°F.
Step 2: On a plate or cutting board, butter one side of each slice of bread (4 slices in total).
Step 3: Place bread butter side down. Top 2 slices each with shredded DairyFree Mozzarella and Dairy-Free Ricotta.
Step 4: Close to make 2 sandwiches.
Step 5: Place sandwiches in preheated air fryer for 7 minutes, then flip and cook an additional 3-5 minutes, until golden! ENJOY!
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