Thai Tomato Soup & Grilled Cheese


A new spin on an old classic — grilled cheese and tomato soup. This tomato soup is spicy, creamy and full of Thai flavors (ginger, red curry, coconut milk). Perfect for any time of year. This would make a super easy weeknight meal — the soup itself can be ready in about 20 or so minutes and you can cook up the grilled cheese in the last few minutes.

I’ve never been a fan of the vegan cheeses (I’d generally prefer to not have cheese than have the vegan ones), but recently I turned a corner with Daiya when I realized that the trick is to only use a tiny bit. This grilled cheese has quickly become a favorite lunch item for me and it’s a perfect pairing with the spicy tomato soup.

Thai Tomato Soup: The Recipe

Serves 2 – 3

splash of vegetable oil or water

1 small/medium sweet onion, diced

1 TBLS fresh ginger, grated

~1 TBLS red Thai curry paste (you can get this at most Asian markets)

1 large can of diced tomatoes

1/2 CUP coconut milk (I used ‘Light’ coconut milk)

In a medium pot, sauté the onions for about 3-5 minutes in oil or water. Add the ginger and stir regularly for another couple of minutes. Stir in the curry paste. Add the can of tomatoes (liquid and all). Stir to combine and bring to a simmer. Simmer for about 5 minutes. Stir in the coconut milk and then blend with an immersion blender or in a blender or food processor to puree (Note: you can skip this step if you prefer a chunky soup). Warm before serving, if not serving right away.

Grilled Cheese: The Recipe

Serves 1

2 slices of your favorite bread (I like Dave’s Killer Bread for this — The Good Seed kind is awesome)

a handful of shredded Daiya vegan cheese (or other vegan cheese of your choice – I like Daiya’s mozzarella or cheddar for this)

spread of vegan butter or margarine

Heat a pan on medium/low heat (not too high because it will burn the sandwich!). Spread butter/margarine on both pieces of bread. When the pan is hot, set one piece of bread on the pan, butter-side down, and sprinkle the cheese on (not too much, a thin layer is good enough). Place the other piece of bread on top of the cheese, butter-side up. Cook on each side for 3 minutes. Keep checking it; you want the bread to be crispy and nicely browned and the cheese should be melted. Cut in pieces and serve with the soup!



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Join the Conversation


  1. Sounds so delicious and easy! I don’t know if you have tried the coconut cheddar from My Sweet Roots blog; it has a really good cheese-y texture but a pretty strong coconut flavor, so pairing it can be tricky. But I’m thinking it might be perfect for this use with the Thai flavors in the soup!

    1. Oooh! That sounds amazing! I haven’t tried that recipe. I will definitely have to, though; it sounds like it would be perfect with this soup. 🙂

  2. Yum! I love how simple and yet delicious this sounds and looks. I’ve discovered the awesomeness of blender soups very recently, so I’ll definitely be making this asap! 😀

    1. Oh good! I hope you enjoy it. 🙂 And yes, blender soups are the best — so easy!

    1. They were delicious! Cheesy and toasty — yum! There’s something magical about a bite of grilled cheese dipped in tomato soup.

  3. I made this soup today. It was fantastic. I did not have the curry paste, but it didn’t seem to hurt it at all. YUM! This weekend I plan to pick up some and try it again. We made the grilled cheese too. With some Udi bread & soy cheese. Since being gluten free since January, this was a great recipe. Gluten free since I’ve got stomach issues. Thanks for sharing a quick & healthy recipe!

    1. Oh good! I’m so glad you enjoyed the soup! And I was wondering how it might be without the curry paste; I’m so glad it was good without it. 🙂 And thanks so much for mentioning the gluten-free bread option. I meant to mention that in my post (that this would be super easy to make GF), but I forgot. Thanks for the tip!

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