Ever crave a classic grilled cheese and tomato soup but without the dairy? We got you! This grilled cheese is filled with an extra little treat - avocado, making it much heartier and delicious. And it pairs beautifully with the tomato soup. You must give it a shot!


Spicy Tomato Soup With Coconut Yogurt and Avocado Grilled Cheese [Vegan]

Cooking Time




  • 3 tablespoons extra virgin olive oil
  • 1 small red onion, roughly chopped
  • 2 cloves garlic, peeled and smashed
  • 1-2 jalapeños, (2-3 tablespoons) seeded and sliced
  • 1 small carrot, peeled and thinly sliced
  • 1 rib celery, thinly sliced
  • 1 28 oz can crushed tomatoes with basil
  • 2 cups vegetable stock or no-chicken stock
  • 1 tablespoon brown sugar
  • sea salt, to taste

Grilled Cheese

  • Sliced bread
  • Avocado, sliced into 1/4" wedges
  • Tomato, thinly sliced
  • Vegan cheese slices
  • Black Pepper
  • Olive Oil
  • Garlic powder



  1. In a medium to large pot, heat olive oil over medium heat. Cook onions 3-5 minutes.
  2. Add jalepeños, garlic, carrots and celery. Cook another 2-3 minutes, stirring.
  3. Add crushed tomatoes and stock. Bring to a boil, then cover and simmer 15 minutes until vegetables are tender.
  4. Remove from the heat and purée the whole soup until smooth.
  5. Return the soup to the stovetop and stir in sugar and salt to taste, if needed.
  6. Serve each bowl with a dollop of yogurt and a few small sprigs of chopped cilantro leaves.

Grilled Cheese

  1. Assemble each sandwich with sliced cheese, tomato and avocado. Season with pepper. Close the sandwich and drizzle the top with olive oil and garlic powder.
  2. Heat a sauté pan over medium heat and add a little olive oil. Place the sandwich in the pan and cook until browned on both sides, and cheese is melted.
  3. Slice and serve hot.

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