Cheddar Grilled Cheese & Creamy Tomato Soup A souper combo.

• portions: 2 servings
• temps actif: 15 minutes
• temps total: 25 minutes

Ingrédients

8 slice Sourdough Bread

8 ounce Sargento® Sliced Cheddar Cheese

3 ½ ounce Garlic Herb Butter

30 ounce Creamy Tomato Soup

2 teaspoon Cooking Oil

Instructions

Spread sourdough with garlic herb butter; place on a clean work surface, buttered sides up. Evenly top half the slices with 3-4 slices of cheddar. Top with remaining bread, buttered sides down.

Heat a drizzle of oil in a large pan over medium heat. Add sandwiches and cook until bread is golden and cheese melts, 2-3 minutes per side. (Work in batches if necessary.)

Cut in half on a diagonal.

**RECOMMENDED:** Bring a pot of water to a boil. Place bag of soup in pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot.) Cut one corner with scissors and pour into a serving bowl.

** MICROWAVE ALTERNATIVE:** Cut one corner of the bag; pour soup into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high, stirring halfway through, 5-6 minutes. (Caution: Container and soup will be very hot.)

Nutrition

• Calories: 910 kcal
• Lipides Totaux: 61 g
• Lipides Saturés: 33 g
• Cholestérol: 170 mg
• Sodium: 1660 mg
• Glucides Totaux: 70 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 13 g
• Protéines: 22 g