Vegan, Gluten-Free Hickory Smoked Tomato Soup with “Cheese”

Share some yum!

This weekend was particularly dreary around these parts and, though it is technically summer, it was perfect soup weather! One of the things we do miss about our non-vegan days is onion soup! We loved the traditional kind  of onion soup, with the cheese bubbling over the rim. Well we decided to do a little vegan and gluten-free spin on this yummy soup! We had some tomato soup on hand and thought a smokey tomato soup with cheese melted on top sounded perfect. We also floated a piece of gluten-free toast on the top, before sprinkling the soup with cheese. This gave it an open-faced grilled cheese topper!

A quick note about tomato products: it is a good idea to buy your tomato products in glass containers or boxes, or make sure that the label of a can specifically states that the inner lining of the can is free of BPA. Many canned foods, including those sold by organic companies, are lined with a BPA lining.

Vegan, Gluten-Free Hickory Smoked Tomato Soup with Vegan Cheese

Ingredients:

  • 1 container of your favorite tomato soup, we like Dr. McDougall’s Right Foods Roasted Pepper Tomato Soup (affiliate link)
  • 1 tablespoon olive oil
  • 1 purple onion
  • 3 cloves of garlic
  • 1 1/2 tablespoons of vegan, gluten-free liquid smoke (we like Colgin’s liquid smoke (affiliate link))
  • 1 cup of red wine (optional)
  • 4 slices of your favorite gluten-free bread
  • 2 cups of your favorite vegan cheese. Some like Daiya vegan cheese, but others find that it causes stomach upset, so use whichever you like best.
  • 2 tablespoons of vegan margarine

Directions:

Preheat oven to 350 degrees, spread margarine on bread, and stick right on the rack for 15-20 minutes, until nicely browned and crispy.

In a soup pot, saute the onion and garlic until translucent, about 3 or 4 minutes. If you have decided to use red wine you can add it at this point and simmer for another 3 or 4 minutes, until slightly reduced. If you are not going to use wine, just omit this step. Stir the tomato soup into the onion mixture and simmer for about 10 minutes.

Scoop the soup into 4 ramekins or oven-proof mugs. Cut the bread down to fit the mug or ramekin and set it on top of the soup. Sprinkle cheese generously on top and place in the oven. Bake for 20 minutes, or until cheese is sufficiently melted. Enjoy!

This is essentially an open-faced grilled cheese on smoked tomato soup, so it is a whole meal on its own. If you want a little extra addition to the meal, a simple salad would be perfect.

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