Soup to the rescue

[donotprint] Last week I had a touch of sickness. I was determined not to let the cold and sore throat take a hold of me and so I dosed up on Vitamin C (and when I say dosed up I mean I took 1g (1000mg) three times for 3 full days), gargled with salty water and just in case it was becoming bacterial started taking grapefruit seed extract. Boy oh boy does that stuff tastes disgusting, nothing masks the flavour, you got to just down the tainted glass of water in one…

Thank the lord all my efforts seemed to pay off. Wednesday night I was feeling dreadful, Thursday a good bit better and by Friday I was back to my old fighting self. On other hand my mum had to succumb to the traditional bacteria destroying antibiotics having acquired a full blown chest infection. I was determined not to have to down the same route. I avoid antibiotics and most forms of conventional chemical fuelled medicine whenever possible!

I didn’t loose my appetite apart from a momentary bout of queasiness after the first lot of grapefruit seed extract (I really hadn’t anticipated it being THAT bad!)…though I was craving soup like nothing else and so I got to work on whipping up a simple roasted tomato soup that I knew would be satisfying with minimal effort.

I threw a load of large vine plum tomatoes in the oven, seasoned with salt and lots of black pepper along with a whole bulb of garlic. Roasted for 30 minutes, blended up with almond milk, dried herbs, a little more seasoning and touch of garam masala….soup done!

I wanted to make use of the amazing copycat crunch seedy bread and so made a vegan take on the classic toasted cheese. Two grilled pieces of bread, pumpkin puree cheese sauce sandwiched in the middle; pumpkin puree mixed up with nutritional yeast (or as I now know “nooch!” Smile), Dijon mustard and a little seasoning and it was good to go.

The end result was a dreamy bowl of soup and a sandwich that I simply did not want to end. The bread is just amazing, another loaf is most definitely being baked this week now that I’m officially out Sad smile The pumpkin “cheese” was delicious (and highly nutritious to boot!). It was everything my tastebuds were craving and all the nourishment my body was seeking.

Nothing beats a good soup and sandwich combo. I know Courtney is a big fanher soup and sandwich combo posts last week were definitely an inspiration and fuelled my desire to create my own veganised take!

Tomato soup has always been a favourite of mine, and once heavily laced with sweet roasted garlic it just becomes all the more delicious. Plus those antibacterial properties of the garlic were only going to help with the lingering sickness…even if it did mean I had intense garlic breath for a good 48 hours – totally worth it!

What’s your favourite soup and sandwich combo.? [/donotprint]

Roasted Tomato Soup and Vegan Cheese Toastie


Servings – 1

Preparation Time – 5 minutes

Cooking Time – 35-40 minutes



  • 6 large vine plum tomatoes (1 cup when roasted!)
  • 1 tsp sea salt
  • 1/2 – 1 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 125ml (1/2 cup) almond milk
  • 1/4 tsp garam masala
  • 1 heaped tsp tomato puree
  • 1 small bulb garlic
  • A few basil leaves to garnish


  • 2 slices of seedy wholegrain rye bread
  • 1/3 cup pumpkin puree
  • 1 heaped tbsp nutritional yeast
  • 1/2 tsp Dijon mustard
  • 1/4 tsp black pepper



  1. Preheat oven to 180C (350F). Slice tomatoes in half and place on a non stick baking tray along with the garlic in to the oven for 25-30 minutes to roast.
  2. Remove tomatoes and garlic from the oven and blend with all other soup ingredients (squeezing each clove of now soft garlic in to the mix) – reserve one half of a tomato for garnish!
  3. Place in a pot over a medium heat, bring to the boil and simmer for five minutes to heat through.
  4. Serve with reserved tomato on top, chopped basil and more black pepper!


  1. Blend or whisk together pumpkin puree with yeast, mustard and pepper.
  2. Place slices of bread under a preheated grill toasting on one side. Meanwhile place the pumpkin mix in a pot over a low heat to warm through.
  3. Dollop the pumpkin puree on the untoasted side of the bread. Top with the other slice, toasted side facing out, slice in half and serve alongside soup!

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  1. Oh I know I would love this to bits! Nothing beats a good grilled cheese and tomato soup when you’re feeling under the weather–and you’re right, this looks PACKED with nutrients. I need to be on the lookout for nooch…I’ve tried a few times at vegan places, but never used it at home. I think it might be a good way to break my cheese addiction…

  2. This soup recipe seriously came at the perfect time! I have been wanting grilled cheese + tomato soup the last few days thanks to the snowy and COLD weather we’ve been having. I haven’t found a good homemade tomato soup recipe yet, but this one looks awesome! Do you use an immersion blender, food processor, or something else to blend it all together?

  3. Tomato soup is my absolute favorite not-feeling-that-great food! And homemade and roasted? Sounds spectacular. Grapefruit seed extract? Not so much. I’d never heard about it before–what’s it supposed to do?

    1. It’s actually more bacterial infections but I was just covering all bases! It will help fight infection. You take 10-15 drops three times a day in a glass of water. Tastes disgusting be warned!

  4. i was sick a few weeks back and had a grilled cheese and tomato soup too! such comfort food. i had bought a daiya cheddar wedge on clearance at work to try it, i usually don’t go for processed fake cheeses. i will bookmark this page though for the next time the craving hits! do you just put the filling in between the two slices of toasted bread? i’m used to putting the cheese in between and grilling one side then flipping.