2 Servings
15 Minutes

Grilled Cheese & Roasted Red Pepper Soup

With: Oroweat Buttermilk
This Recipe Uses

Oroweat Buttermilk

Ingredients

  • 4 slices of oroweat Buttermilk bread
    Find In Stores Nutrition Info
  • 1 cup roasted red pepper soup
  • 3 tablespoons butter
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • 2 slices Cheddar cheese
  • 2 slices Provolone cheese

Instructions

  1. In a small saucepan, heat soup on low and let simmer.
  2. Spread butter on 1 side of each bread slice, and sprinkle with onion and garlic powders.
  3. Place 2 bread slices, butter side down, in a large skillet over medium heat.
  4. Top each with 1 slice of Cheddar cheese, 1 slice of Provolone cheese and remaining slices of bread.
  5. Cook, flipping intermittently, until cheese is melted and bread is golden brown on both sides (approximately 3-5 minutes).
  6. Serve with soup.
  • 4 slices of oroweat Buttermilk bread Buttermilk
    Find In Stores Nutrition Info
  • 1 cup roasted red pepper soup
  • 3 tablespoons butter
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • 2 slices Cheddar cheese
  • 2 slices Provolone cheese
  1. In a small saucepan, heat soup on low and let simmer.
  2. Spread butter on 1 side of each bread slice, and sprinkle with onion and garlic powders.
  3. Place 2 bread slices, butter side down, in a large skillet over medium heat.
  4. Top each with 1 slice of Cheddar cheese, 1 slice of Provolone cheese and remaining slices of bread.
  5. Cook, flipping intermittently, until cheese is melted and bread is golden brown on both sides (approximately 3-5 minutes).
  6. Serve with soup.