Tomato Soup & Grilled Cheese

Tomato Soup and Teese Grilled CheeseThis comforting and absolutely exquisite spiced up roasted tomato soup and Kalamata-basil grilled cheese will satisfy your appetite and please your palate.

While Kalamata olives are rich in healthy fats, fiber, calcium and vitamins C, A, E, K, and B, tomatoes are a great source of antioxidants, fiber, vitamins A, B and C and minerals (especially potassium). In addition, heat increases tomatoes nutritional value, so roasted, stewed, or canned tomatoes are actually more nutritious than raw tomatoes!

This simple yet delicious plant-based meal takes only 30 minutes to prepare. Indulge with no guilt and enjoy this healthy American classic at home!

Roasted tomato soup ingredients:vine cluster tomatoes

  • 10-inch cured cast iron skillet
  • Olive oil
  • 8-10 washed and dried vine cluster tomatoes
  • 2 small quartered onions
  • 6-10 crushed and peeled garlic cloves
  • Fresh rosemary, chili flakes, fresh crushed pepper, and sea salt
  • Garnish with fresh chopped basil and a drip of olive oil

Kalamata-basil grilled cheese ingredients:

  • George Foreman grill orKalamata-Basil Vegan Grilled Cheese sandwich press
  • Egg and dairy-free sandwich bread of your choice (multi-grain recommended)
  • Olive oil
  • Vegan cheese (Teese brand recommended)
  • Kalamata olives
  • Fresh chopped basil


Place the cast iron skillet on medium heat and add some olive oil, then put the washed and dried tomatoes in it. Cook tomatoes for five minutes and then add the onions and garlic to the skillet (to increase its nutritional content, allow garlic cloves to sit ten minutes after being crushed and then place in the skillet). Cook for another 10 minutes or until the tomatoes are golden brown, then flip the tomatoes in order to roast the other side. Add the fresh rosemary, chili flakes, sea salt, and fresh crushed pepper and let cook for another 10 to 15 minutes (to make sure nothing is sticking to the bottom, shake skillet from time to time and add a few squirts of olive oil if necessary). Once the tomatoes are fully cooked, turn the stove off and remove the skillet from the heat.

Place the roasted tomatoes, garlic, onion and rosemary in a large bowl and with a food processor, blend all of the ingredients together until you get the desired tomato soup consistency.

Pre-heat your Foremen grill. Spread olive oil on one side of each slice of bread, the one that will be in direct contact with the grill (you can also use Earth Balance Olive Oil Buttery Spread). On the other side of the bread, place the sliced vegan cheese, halved Kalamata olives, sliced basil and fresh crushed pepper. Top with the other oiled slice of bread and grill for a few minutes. Cut grilled cheese into two triangles and plate with the soup on the side.

Serve tomato soup in a bowl and garnish with olive oil and sliced basil. Enjoy!

For a chilled summer alternative, visit Chef Silvina Savini’s Cold Tomato Soup recipe.