Creamy Tomato Soup with Sharp Cheddar Grilled Cheese on Sourdough

There’s something timeless about dipping a perfectly golden, melty grilled cheese into a warm bowl of creamy tomato soup. This recipe brings together the tangy sharpness of cheddar, the crisp texture of sourdough and a velvety tomato soup that’s ready in minutes.

Whether you’re cooking for yourself or the whole family, this easy-to-make meal is sure to satisfy. The garlic herb butter adds an extra layer of flavor to the sandwich, making every bite irresistible. Get ready for a cozy, comforting experience.

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Ingredients

8 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

8 ounce Sargento® Sliced Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

3.5 ounce Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

30 ounce Creamy Tomato SoupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Spread one side of each sourdough slice with garlic herb butter. Place half the slices buttered side up on a work surface. Top each with 3-4 slices of cheddar cheese. Cover with remaining bread slices, buttered side down.
2. Heat a drizzle of oil in a large pan over medium heat. Add sandwiches (in batches if needed) and cook until bread is golden and cheese is melted, 2-3 minutes per side.
3. Cut each sandwich diagonally in half.
4. To heat the soup: Bring a pot of water to a boil. Submerge the sealed soup bag in the water and cook for 20 minutes. Carefully remove the bag (it will be very hot), cut one corner and pour the soup into a serving bowl.
5. Microwave alternative: Cut one corner of the soup bag and pour soup into a microwave-safe container (do not microwave in the bag). Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high, stirring halfway, for 5-6 minutes. Caution: container and soup will be very hot.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, you can substitute sourdough with any sturdy bread like ciabatta or whole wheat. Just adjust cooking time as needed.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Grilled cheese is best enjoyed fresh, but you can reheat it in a pan or oven.

Can I make this vegetarian?

Yes, the recipe is already vegetarian. Ensure the cheese and butter are made without rennet if you follow a strict vegetarian diet.