A childhood favorite all grown up for the holidays. Serve this rich dreamy creamy vegan tomato soup with perfect little ooey-gooey grilled cheese squares.
Heat your olive oil in a large pot over medium heat. Add your onions and cook stirring occasionally, until they are translucent and golden, about 10 minutes. Add your garlic and sauté one more minute.
Now carefully (you don't want it to splatter) pour in your stock, and canned tomatoes. Sprinkle on your smoked paprika, salt and pepper to taste.
Simmer for 25-30 minutes stirring occasionally. Remove from heat.
Add the soy milk and blend with an immersion blender or in batches in the blender until smooth.
Heat a pan over medium heat and add 1 tsp oil. Swirl to coat. Assemble three sandwiches. Place one gently into the heated pan. Press down on each sandwich. I place a cast iron pan on top of the sandwich if you have one handy. it gives the same effect as a panini maker. Grill for about 3 minutes and flip. Cook until the grilled cheese is golden brown and melty. Repeat until all three grilled cheeses are made.
Ladle the soup into small glasses, shot glasses, aperitif glasses or what ever you have on hand. Sprinkle on 5-6 pumpkin seeds. Cut up your grilled cheese with a scissor or knife. Now skewer each one through with a tooth pick and balance on the glass or serve on the side. You'll notice that I actually used rosemary sprigs for the glasses but only because the store was out of toothpicks.