use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe

FREE recipes delivered to your inbox!

Sign up

FREE recipes delivered to your inbox!

Discover the secret to better-for-you baking and cooking. Start getting our newsletter today!


Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Grilled Cheese and Tomato Soup

Be the first to rate this

Has average rating

Total rating count

  • 30 min
  • Prep time5 min
  • ServingsPortions 4
recipe image Grilled Cheese and Tomato Soup


Grilled Cheese Sandwich (1 serving)
  • 4 Violife Cheddar Style slices
  • 2 tbsps Becel® Vegan
  • 2 slices sourdough bread
Tomato Soup (4 servings)
  • 5 oz Violife Original Creamy
  • 1 tbsp Becel® Vegan
  • 1 onion, sliced
  • 3 cloves garlic, sliced
  • 14 oz can whole peeled tomatoes
  • 1 cup of water
  • 1 can coconut milk
  • 1 tbsp Italian dried herbs
  • 1/2 tsp salt and pepper
  • fresh basil to garnish

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


Grilled Cheese
  1. Spread 1 tbsp of Becel Vegan on one side of each slice of bread
  2. In a hot skillet over medium heat, place the bread slices Becel-side down. Top two bread slices with 2 Violife Cheddar Style slices each and close with the other bread slices
  3. Spread again with another tbsp of Becel Vegan
  4. Flip when the bread is golden brown on one side and grill for another 2 minutes
Tomato Soup
  1. In a medium pot over medium heat, sauté the onion in Becel Vegan for 7-10 minutes until golden and caramelised.
  2. Add in the garlic cloves for the last 2 minutes and stir. Pour in tomatoes and use a spoon to break them up.
  3. Pour in water, coconut milk, Italian herbs, salt and pepper and simmer for 10 more minutes
  4. Use an electric hand mixer to blitz the soup. When it has been well-blended, add half of the Violife Creamy Original and use a whisk to combine until the soup is nice and creamy.
  5. Garnish with fresh basil leaves and a dollop of Violife Creamy Original. Serve alongside the grilled sandwich!
If you prefer your Violife Cheddar style slices even more melted, place on a lined baking tray and pop in the oven heated at 350F for another 5 minutes. For an extra cheesy sandwich, double up the Violife Cheddar style slices in your sandwich!

How would you rate this recipe?