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| A Classic Combination! |
This is a perfect lunch or diner for a lazy Sunday! I used a cookbook that I haven't opened in years, Enchanted Broccoli Forest by Mollie Katzen. It's a book that I used to use all the time and just kind of forgot about. Well I'm glad I rediscovered it! This cookbook has 3 variations on how to make cream of tomato soup. I used the 3rd variation (which was oil and dairy free). The recipe called for soy mile to make it creamy. I tasted it and ended up also adding a small scoop of soy cream cheese. This soup was really easy to make and it was done fairly fast. By the time I was done with the sandwiches, the soup was ready! I love when things finish at the same time!
I brushed both sides of the bread with Earth Balance. I stuffed the inside with shredded Teese, a vegan soy cheese. Teese is my favorite soy cheese for grilled cheese. I use a big pan with a tight fitting lid for making these sandwiches. Cooking it on medium low with the lid on melts the cheese and slowly toasts the bread, making it perfectly golden! Yum!!!
