Meatless Monday: Toasted Goat Cheese & Avocado Sandwich with Creamy Fire Roasted Tomato Soup {Gluten Free}

Meatless Monday: Toasted Goat Cheese and Avocado Sandwich with Creamy Fire Roasted Tomato Soup

This past week I have been sick….like really, really sick and am now just recovering.  I am not even sure what I had exactly but it was some mutant form of a sinus infection along with a really high fever.  The first few days after the fever broke I could barely smell or taste anything let alone have the appetite to want to eat.  It was seriously the worst- I love food, it’s not fun when you can’t enjoy it!

Thankfully, I am back on the mend and have been craving grilled cheese and tomato soup.  I strangely crave grilled cheese whenever I’m not feeling well.  I honestly can’t remember the last time I had it but this time I decided to make it a little different.  I used Udi’s gluten free multi-grain bread and instead of grilling the sandwich, I toasted it.  Mostly because I am lazy and also because it’s a healthier alternative.  

I also added avocado because avocado makes anything better….even grilled toasted cheese sandwiches. I also made the soup a little different.  Instead of using dairy milk to make it creamy, I used lite coconut milk instead and it. was. delicious.  

Toasted Goat Cheese and Avocado Sandwich with Creamy Fire Roasted Tomato SoupToasted Goat Cheese and Avocado Sandwich {Gluten Free}Cream Fire Roasted Tomato Soup {Vegan}

Toasted Goat Cheese & Avocado Sandwich
Serves 1
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Total Time
5 min
Total Time
5 min
  1. 2 pieces of Udi's gluten free multi-grain bread
  2. 2-3 tbsp creamy goat cheese
  3. 1/2 avocado
  4. salt and pepper to taste
The Fit Foodie Mama
Creamy Fire Roasted Tomato Soup
Yields 1
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  1. 14.5 oz can Hunts Fire Roasted Tomatoes
  2. 1/2 can Thai Kitchen Lite Coconut Milk
  3. Basil (dried or fresh)
  4. Oregano (dried or fresh)
  5. Garlic Powder
  6. Onion Powder
  7. Paprika
  8. Sea Salt
  9. Ground Pepper
  1. In a medium sauce pan bring tomatoes and coconut milk to a boil.
  2. Add in all the spices to taste (I did not measure I just sprinkled and tasted to my liking).
  3. Reduce to a simmer and transfer to a large bowl.
  4. Serve alone or alongside toasted cheese and avocado sandwich.
  5. Enjoy! :)
The Fit Foodie Mama


For the sandwich
– 2 pieces of Udi’s Gluten Free Bread
– 2 tbsp creamy goat cheese
– 1/2 avocado

For the soup
– 1 14.5 ounce can of fire roasted tomatoes
– 1 can of lite coconut milk
– dried basil and oregano to taste
– onion and garlic powder to taste
– salt and pepper to taste

Directions for the sandwich:
1. Spread/mash goat cheese and avocado on each side of bread. Toast in a toaster oven for approximately 5 minutes.
2. Remove and cut in half diagonally.

Directions for the soup:
1. In a medium saucepan, bring tomatoes and coconut milk to a boil.
2. Season with herbs and spices to take.
3. Reduce then remove from heat.
4. Serve alongside sandwich and enjoy!

You might also like:  Sriracha Egg Salad Cabbage Wraps {Mayo-Free}

Monday LogoI also link up with Lean Lena for Tasty Tuesdays– be sure to hop over there and check out all the deliciousness too!

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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