Recipe
Author
Hy-Vee Seasons Magazine
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Description
Add a fun twist to purchased tomato soup by topping it with croutons made from a grilled cheddar cheese sandwich.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 2 slice(s) sharp cheddar cheese | ||
| 2 slice(s) Baking Stone sourdough bread | ||
| 2 tbsp. butter, divided | ||
| 2 c. purchased roasted red pepper and tomato soup | ||
| ¼ tsp. crushed red pepper |
Directions
- Sandwich cheese slices between bread slices. In a sauté pan, heat 1 tablespoon butter until melted over medium heat. Add sandwich and gently press down and continue to cook until golden. Add remaining tablespoon butter, flip sandwich over and continue to cook until golden. Transfer to a cutting board and cut into bite-size croutons.
- In a medium saucepan, combine soup and red pepper. Cook until heated through. Serve soup with prepared croutons.
Nutrition facts
Servings
470 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 55mg
- Sodium: 1240mg
- Total Carbohydrates: 53g
- Protein: 19g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 4%
0%
Iron 15%
0%
Calcium 35%
Recipe Source:
Hy-Vee Seasons Spring 2014.