Grilled Cheese & Creamy Tomato Soup

grilled cheese toasted to perfection, paired with creamy tomato soup

serves 2-4.

INGREDIENTS

Tomato Soup

• 1 tablespoon olive oil

• 1 large onion, minced

• 2 large cloves of garlic

• 1 28 oz can of crushed tomato

• 1 tablespoon Spero Sunflower Cream Cheese (Smoked, Goat, or Herb)

• 8 oz vegetable stock

• 1 teaspoon cinnamon

• 1 teaspoon sea salt

Cream Cheese Swirl

• 2 tablespoons Spero Sunflower Cream Cheese (Smoked, Goat, or Herb)

• 2-4 tablespoons water (as needed)

Grilled Cheese

• 4 tablespoons vegan butter

• 4 pieces organic white bread

• 1 tub Spero Sunflower Cream Cheese (Smoked, Goat, or Herb)

• 4 slices vegan meltable cheese, such as plant-based cheddar or provalone

INSTRUCTIONS:

Tomato Soup

1. Heat olive oil in a medium stock pot and add the onion and garlic. Cook for 3-5 minutes on low heat until, until the onion is translucent and slightly browned.

2. Add the crushed tomato, cream cheese, vegetable stock, cinnamon and sea salt. Stir well until everything is well combined.

3. Raise the heat to medium and bring to a simmer. Turn down the heat and simmer for 15 minutes, adding more stock if you’d like to make the soup thinner.

4. After the soup is done cooking, transfer to a blender and purée until the soup is smooth.

Cream Cheese Swirl

1. Mix the Spero Sunflower Cream Cheese with the water in a bowl to thin it.

2. To serve the soup, drizzle some of the thinned Smoked Cream Cheese into each bowl, and then garnish with a little parsley and chopped tomato.

Grilled Cheese

1. Spread a layer of Spero Sunflower Cream Cheese in between 2 slices of bread. Add slices of your favorite vegan meltable cheese as well.

2. Heat the vegan butter in a skillet until melted over medium heat.

3. Place the sandwich into the pan with the butter and cook until cheese is melted and bread is golden brown on both sides. Serve immediately with the tomato soup.

Enjoy!