Pepper-Tomato Soup and Croutons

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Serves 2.

All you need:

2 slices sharp cheddar cheese
2 slices Baking Stone sourdough bread
2 tbsp butter, divided
2 c. purchased roasted red pepper and tomato soup
1/4 tsp crushed red pepper

All you do:

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 information per serving:
Calories: 470
Carbohydrate: 53g
Cholesterol: 55mg
Dietary Fiber: 3g
Fat: 20g
Protein: 19g
Saturated Fat: 12g
Sodium: 1240mg
Sugars: 14g
Trans fats: 0g

Daily nutritional values:
25% vitamin A
4% vitamin C
35% calcium
15% iron