I was craving tomato soup the other day, but I wanted to do something different, and we all know I love Thai food, so I threw a bunch of stuff in the blender and it worked! If you want, you can make a roux and thicken it a bit, but after letting it simmer down for a bit while I made the grilled cheese sandwiches to go along with it, it was fine.
Thai Tomato Soup
In a blender, blend until smooth-
2 cloves garlic
1 can light coconut milk, unsweetened
3 whole tomatoes
1/2 tsp ginger
5-6 baby portobello mushrooms
juice of 1 lime
2 tsp curry paste
1/2 Tbsp chili paste (Sambal Oelek)
1/2 tsp dried lemongrass, or let a 1-2 inch section simmer in the pot later on.
In a pot, sauté until onion is translucent and browning slightly:
1 small white onion, diced
1 red pepper, diced
1 yellow pepper, diced
salt and pepper
Add to blender, then transfer back to pot to heat and simmer down.
For an extra fancy roasty flavor, feel free to roast your peppers first, like this.
For grilled cheese-
You can use whatever vegan cheese you prefer (Teese mozza or cheddar is really good!), but since I can eat goat’s milk, I used a basil and sun-dried tomato goat cheese. It was fabulous! I’d highly recommend spreading some basil pesto and some chopped sun-dried tomatoes to the inside of your grilled cheese if you’ve got a regular vegan cheese. It totally ups the ante in flavor.
Canyon Bakehouse is great for sandwiches and french toast, but too sweet for grilled cheese.
Udi’s plain white or whole grain bread is what you’re looking for in this case. It holds up fantastically, browns properly, and tastes great as a grilled cheese sandwich, and I don’t normally like Udi’s bread.