Easy Grilled Cheese & Tomato Soup Recipe Using Local North Carolina Ingredients

Grilled cheese and tomato soup is a can't-miss combination. Ideal for whipping up a quick lunch or dinner and perfect for lending comforting, soul-warming flavor when it's needed most. This bundle includes the basics for crafting ooey-gooey, crispy golden grilled cheese sandwiches with local sharp cheddar cheese, and pillowy slices of fluffy La Farm Sourdough Pain de Mie, plus Dean Farms' house-made tomato basil soup!

TPB Ingredients:

1 loaf Pain de Mie

Ashe County Sharp Cheddar

Tomato Basil Soup, frozen

You will need:

Salt and Pepper

Butter or Mayonnaise

Recipe

Note: Thaw the tomato basil soup in the refrigerator 24-48 hours prior to cooking.

Step 1 - Pour soup base into a 1-2 quart saucepan. Bring to a simmer, stirring occasionally. Season with salt and pepper to taste. Thinly slice the cheese.

Step 2 - While the soup is warming, heat a large skillet over medium to medium-low heat. Thinly spread butter or mayonnaise on one side of each bread and place them buttered side down in the skillet. Top one slice with cheese, breaking it up into smaller pieces, if needed, to fit the shape of the bread.

Step 3 - Griddle until the bread is crisp and evenly golden brown, about 3-5 minutes, then flip one bread over on top of the other to close the sandwich. Press down lightly to help the melty cheese stick to the bread. Slice diagonally, if desired, and serve with a cup of warm tomato basil soup.