Dairy-Free Grilled Cheese & Tomato Soup
featuring granarolo lactose-free cheese crisps
Wow it has been years since I’ve enjoyed grilled cheese and tomato soup. At work, I would take countless orders for grilled cheese and tomato soup–it was on the kids meal, but everyone from moms to the elderly ordered it. Every time I dropped off the ticket to the kitchen and watched the food come out, I would stare at the cheese oozing out and the steam rising up from the soup cup, knowing I could never order this delicious dish from work.
Ever since I noticed my lactose-intolerance in the 7th grade, I’ve avoided cheese (even though I could easily take Lactaid). I just find it weird to eat enzymes that will help you digest lactose–it seems unnatural. Now, with this dairy-free grilled cheese and tomato soup recipe, I can enjoy this classic American dish again and revel in the comfort it brings me.
Did you know I’m gluten-intolerant too? Double whammy! Well, you would never know that this bread is gluten-free–it has a slightly chewier texture than regular bread, but it still tastes like bread! My favorite is the 7-grain type.
Granarolo makes cheese crisps that are lactose free! They are made baked in Italy with 100% Italian aged cheese! It tastes just like parmesan! Not only is it lactose free, these cheese crisps are gluten-free as well! It’s like a parmesan crouton was reborn in a new, healthy form that I can actually eat!
Their cheese crisps come in 4 flavors: original, rosemary, pizza, and three seed. They go perfectly with soup and can even be used in salads, or just as a snack to munch on. For salads, they pack a nice crunch, but for soups, I recommend letting them soak in the soup for a bit.
These fun guys pack 14g of protein per 15 cheese crisps! Such a great healthy snack or garnish!
Find them on Amazon!
Dairy-Free Grilled Cheese & Tomato Soup
Megan | August 18, 2019
- prep time: 10 minutes
- cook time: 15 minutes
- total time: 25 minutes
Servings: 12 cups
Ingredients:
Tomato Soup
- 1/2 onion (chopped)
- 4 large carrots (shredded)
- 2 tsp garlic (minced)
- 2 tbsp olive oil
- 4 16oz cans low-sodium diced tomatoes
- 2 cups low-sodium vegetable broth
- 2 tsp brown sugar
- 2 tbsp basil
- salt and pepper to taste
- 1 cup dairy-free coconutmilk
- granarolo lactose-free cheese crisps (garnish)
Grilled Cheese
- 2 slices of gluten-free bread
- vegan butter
- vegan cheese (I use Field Roast vegan chao slices)
Instructions:
Tomato Soup
- Chop onions and shred carrots. Add to a large pot with garlic and olive oil over medium heat. Saute until cooked through (~ 5 minutes).
- Add diced tomatoes and vegetable broth and mix. Add brown sugar and basil and simmer on low heat while stirring (~ 5 minutes).
- Use an immersion blender and process until they are only slight chunks left. I like my soup a bit chunky, but if you prefer yours smooth, continue blending.
- Once you get the consistency to your liking, stir in coconut milk. Add salt and peper to taste.
- Garnish with granarolo lactose-free cheese crisps.
Grilled Cheese
- Preheat a grill pan on medium heat. Butter one side of each slice of bread.
- Place two slices of vegan cheese between the bread.
- Place on grill pan. Flip after ~4 minutes, or check for grill marks before flipping.
- Serve with a cup of soup.
Dietary Information: gluten-free, dairy-free, vegan
modified from prettyprovidence
Make sure to dunk your grilled cheese in the tomato soup–that’s the best part!