February 8th, 2016
Recipe By: Ann Vallely
Vegan Truffle Grilled Cheese & Tomato Soup
( serves: 6-8 )
Prep Time: 25 Minutes
Cook Time: 1 Hour


For Soup:

- 3 tablespoons extra virgin olive oil

- 4 cloves garlic, minced

- 1 medium yellow onion, diced

- 2 28 oz cans whole peeled tomatoes in juice

- 1 small head cauliflower, roughly chopped

- 1 teaspoon dried oregano

- 1 teaspoon dried basil

- 1/2 teaspoon sea salt

- 1 tablespoon nutritional yeast flakes

- 1 tablespoon sugar

- 1/2 cup of water (optional)

- Fresh basil (optional)

For One Grilled Cheese:

- 2 slices sourdough bread

- 2 dabs of Earth Balance Butter (tub form not stick)

- 2 teaspoons truffle oil

- 2 slices Chao Creamy Original Cheese


For Soup:

- Add olive oil to a large stock pot and heat over medium heat.

- Add in garlic and onion. Cook for 3-5 min until tender.

- Add in red bell pepper and cook for another 2 minutes.

- Add in tomatoes, cauliflower, oregano, and basil.

- Bring the mixture to a boil. Reduce heat, cover, and allow mixture to simmer for 25 minutes.

- Turn off heat and puree in a blender for 5-10 min.

- Return soup to pot after blending.

- Add in salt, nutritional yeast, and sugar. Simmer on low for additional 10-15 minutes, stirring occasionally. If soup is too thick add ½ cup of water.

- Pour in bowl and add fresh basil.

For Grilled Cheese:

- Slightly toast two slices of sourdough bread.

- Melt butter and truffle oil in pan on medium heat setting.

- Put two slices of Chao Creamy original cheese in-between two toasted sourdough bread slices.

- Place in pan on one side until brown.

- Add another dab of butter and 1 teaspoon of truffle oil to pan and flip sandwich.
Cook until both sides are brown and cheese is melted.