Grilled Cheese & Roasted Red Pepper Soup
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Grilled Cheese & Roasted Red Pepper Soup
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15 minutes
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2 Servings
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15 minutes
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2 Servings
Ingredients
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4 slices of Oroweat Buttermilk bread
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1 cup roasted red pepper soup
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3 tablespoons butter
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⅛ teaspoon onion powder
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⅛ teaspoon garlic powder
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2 slices Cheddar cheese
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2 slices Provolone cheese
Directions
- In a small saucepan, heat soup on low and let simmer.
- Spread butter on 1 side of each bread slice, and sprinkle with onion and garlic powders.
- Place 2 bread slices, butter side down, in a large skillet over medium heat.
- Top each with 1 slice of Cheddar cheese, 1 slice of Provolone cheese and remaining slices of bread.
- Cook, flipping intermittently, until cheese is melted and bread is golden brown on both sides (approximately 3-5 minutes).
- Serve with soup.
