– Ada’s Vegan Cheddar
– 5 large ripe tomatoes
– 1/4 rice cream
– 4 cloves of garlic
– 1 cup of veggie stock
– 1 multi grain bread loaf
– Provincial Herbs mix
– Fresh basil leaves
– Cayenne pepper
– 1 tsp of olive oil
– Himalayan Salt

1- Cut 5 large ripe tomatoes in half and place them cut side up in an oven safe dish.

2- Toss them with oil and salt and pepper.

3- Add 4 cloves of garlic.

4- Leave in the oven for 30 to 40 mins or until golden.

5- Remove the skin of the garlic and add them and the tomatoes to a pot.

6- Add 1 cup of veggie stock, salt and pepper, provincial herb mix, 1/4 rice cream.

7- Blend with a hand blender or in a blender/food processor.

8- Let it simmer for 10 mins.

9- Add cayenne pepper and fresh basil.

10- Cut Multigrain bread loaf and put Ada’s Vegan Cheddar inside.

11- Toast Bread and Cheese on toaster.

12- Pour Soup in Bowl and Grate Ada’s Vegan Cheddar (frozen for two hours before grating it) on top of it.

13- Serve Soup and Sandwich together.

14- Dip grilled cheese sandwich in the soup.