Soups & Salads

Tomato Soup AuGratin with Grilled Cheese Recipe

Prep Time: 15  |  Cook Time: 20  |  Servings:  |  Calories:
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There is no better combination than a grilled cheese sandwich paired with tomato soup. Until now that is. This version combines a hearty mushroom, pepper and onion tomato soup with Sargento® Reserve Series 18-Month Aged Cheddar grilled cheese. Yes please!

  • SOUP:
  • 1 Tbsp. Olive oil
  • 1 Tbsp. Butter
  • 2 cups Chopped fresh mushrooms, chopped(button, crimini, oyster or shiitake)
  • 1 cup Sweet red bell pepper, chopped
  • 1 cup Sweet green bell pepper, chopped
  • 1 cup Yellow onion, chopped
  • 24 ozs. Prepared vodka sauce
  • 1 ½ cups Reduced sodium chicken broth
  • 1 cup Sargento® Reserve Series™ Aged Italian Blend
  • 8 thin slices French bread
  • 2 Tbsp. Butter, softened
  • 1 ¼ cups Sargento® Reserve Series™ 18-Month Aged Cheddar
  • 2 cups Sargento® Reserve Series™ Aged Italian Blend
  1. Pre-heat a large saucepan over medium-low heat. Add olive oil and butter, then add mushrooms, peppers and onions. Cook over medium heat for 4-6 minutes or until vegetables are softened, stirring occasionally.
  2. Add vodka sauce and chicken broth. Stir well with a spoon. Simmer on low for about 10 minutes or until hot. Stir in 1 cup of Aged Italian Blend Cheese until melted. Keep warm.
  3. While soup is cooking, prepare grilled cheese toppers by pre-heating a large non-stick pan or griddle over medium-low heat.
  4. Butter 1 side of each slice of french bread. Carefully place 6 slices buttered side down into the hot skillet.
  5. Sprinkle a heaping ¼ cup of shredded cheddar over each slice of bread. Place remaining bread slices buttered side up on top of cheese. Press down with the back of a spatula to flatten slightly. Grill for 2-3 minutes or until golden brown. Flip sandwiches and grill an additional 2-3 minutes or until golden brown. Transfer sandwiches to a cutting board and cut each one in half.
  6. Pre-heat oven to broil. Ladle soup evenly into 4 large bowls. Place 3 grilled cheese halves on top of each bowl of soup. Sprinkle cheese over sandwich halves. Place soup bowls on a large baking sheet. Broil until cheese is melted and lightly browned. Remove from oven and serve.