STC Dairy-free Tomato Soup and Gluten-free Grilled "Cheese"

As I posted on Instagram today, this meal is THE MOST AMAZING COMFORT FOOD EVER! :)

Inspired by this combination from Sophia Miacova (gorgeous model who happens to be vegan too), I modified her recipes to make them appropriate for my body and taste, and hopefully you enjoy them too! Would love to hear your comments below! 



Ingredients (Organic if possible!):

  • 1 bunch Vine-Ripened Tomatoes

  • 2-3 large red tomatoes

  • 2 cartons multi-colored grape tomatoes

  • a healthy oil choice

  • 3/4 of a white onion

  • Spices: 4 sprigs of thyme, black and white pepper, cilantro, parsley, cloves of garlic (number depending on your preference), optional: red pepper flakes

  • 3 cups Low-sodium veggie broth

  • 1 tablespoon balsamic vinegar

  • Optional: previously sauteed veggies such as kale and purple cabbage (shown here)


  1. Purchase a bunch of Tomatoes On The Vine, a couple of large red tomatoes, and multi-colored grape tomatoes, all organic if possible. Quarter the vine and large tomatoes, leaving the grape tomatoes as is.
  2. Place parchment paper on a large pan and cover with the tomatoes. 
  3. Add in a few cloves of garlic, depending on your preference of how many. I added about 5, while Sophia had originally added 7. She also added shallots, while I added chopped white onion. There are other modifications, but just pointing out that you are welcome to choose either and recipes should be modified to be delicious and nutritious for YOUR body!
  4. Drizzle with a little oil, again your preference of the type. Olive is a healthy choice, as is Coconut or Grapeseed Oil. Add 4 sprigs of thyme across the top. Sprinkle other spices on top if you would like to, such as red pepper flakes, black pepper, and white pepper if you like spicy.
  5. Bake on 375 degrees for about an hour. 
  6. Remove from oven and let cool a little bit. Remove sprigs of thyme.
  7. Add half of the tomato mixture into a blender. Pour 1.5 cups of veggie broth in, and add parsley and cilantro. If you don't have fresh, don't worry about it - it will still taste great. Puree and add to a medium-large sized pot on the stovetop. Continue with the other half and pour the remainder into the pot as well. 
  8. Simmer and drizzle balsamic vinegar on top, stirring in. Once hot, enjoy a bowl! Feel free to also pour over sauteed kale and purple cabbage as shown here.
  9. Optional: add fresh spices like parsley and cilantro to the top.
tomato soup.jpg
tomatoes balsamic vinegar.jpg


Ingredients (Organic if possible!):

  • 2 slices of Daiya cheddar cheese
  • 2 slices of gluten-free bread (I used a Hemp-Sorghum Flour bread here.)
  • 1 tablespoon coconut oil or coconut oil blend oil


  1. While the soup is heating up, heat the oil on a skillet on your stovetop, making sure to cover the surface area that your bread is going to cover. Add the slices of bread to the skillet (with grooves if you'd like the lines on top) and let heat for 1-2 minutes.
  2. Add one slices of "cheese" to the top of each slice of bread. Let sit for about 2 minutes, until you see the "cheese" start to bubble a little (means it's sticking enough to the bread). 
  3. Take one slice of bread with cheese and combine it with the other. Push bread pieces together by pushing down on top slice, and flipping every once in awhile so both sides get crispy. And enjoy with your soup!
Amanda HudesComment