Vegan Grilled Cheese Sandwiches and Instant Pot Tomato Soup

Vegan grilled cheese sandwiches are a delight to have for lunch or a light dinner accompanied by a delicious one-pot tomato soup.

Serves 8 | Prep time: 10 mins | Cooking time: 15 mins

INGREDIENTS

Soup

  • 1 can (800g/28oz) crushed tomatoes
  • 1 can (400g/14.5oz) diced tomatoes
  • 2 Tbsp tomato paste
  • 1 large white onion, diced
  • 3-4 cloves garlic
  • 1 large carrot, sliced
  • 1 roasted red pepper, diced
  • 1 cup + 2 Tbsp vegetable broth, (keep separate)
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh basil for garnish, optional

Sandwich

  • 8 slices Vegan Cheese of your liking
  • 16 slices of bread

METHOD

1. Set Instant Pot / pressure cooker to sauté. Let heat for a few seconds then add onions. Sauté onions until translucent, adding up to 2 tablespoons of broth as needed to keep from sticking. After about 3-4 minutes, add garlic and sauté an additional minute.

2. Press cancel and add the rest of your ingredients and stir well. Set valve to Sealing and press High Pressure or Pressure Cook for 10 minutes.

3. Assemble sandwiches by sandwiching 2 pieces of bread with Vegan Cheese. Toast sandwich over a hot pan. (I set my Panini Press to Sear and cooked about 4 minutes until I had nice brown grill marks across the bread.)

4. After 10 minutes are up, do a quick release of the pressure. When it is safe, remove the lid and either use an immersion blender or regular blender to blend the soup. Leave chunks if you like.

5. Serve hot, garnish with basil, red pepper flakes, hemp seeds, or anything you like. Cut sandwiches in half and dip if desired. Enjoy!

6. Refrigerate leftovers in an airtight container for up to 5 days. Soup also freezes well if desired.

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Guest Blogger Elizabeth Madsen – Zardy Plants

Hey there, I'm Liz and I create vegan and whole food plant-based, oil-free recipes! See all recipes by Elizabeth

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