"Two-Minute" Tomato Soup + Grilled Vegan Cheese

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28 ounces fire-roasted tomatoes, canned (organic and BPA-free can if possible)

1/3 cup nutritional yeast (or more for nooch-heads like me)

1 1/2 cups vegetable broth

2 tsp chili powder

1 Tbsp extra virgin olive oil (optional)

1 cup garbanzo beans, drained and rinsed (white beans will work too)

salt + pepper to taste

2 large slices sourdough bread (or other)

2 tsp Earth Balance vegan butter

1/4 cup vegan cheese shreds (I used Daiya because they melt quite well)

additional vegan butter for saute pan.

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