Roasted Tomato Basil Soup with Mini Grilled Cheese Sandwiches


  • 8 Tbsp. Butter, softened
  • 8 Slices Bread
  • 8 oz. Sharp Cheddar Cheese, sliced
  • 8 oz. Sweet, Aged Dubliner Cheese, sliced
  • 24 oz. Boulder Organic Roasted Tomato Basil Soup


  1. Heat a skillet or griddle to 350 degrees.
  2. Butter all of the bread slices on one side only.
  3. Place the cheeses between two slices of bread, buttered sides out.
  4. Grill each sandwich for 2-3 minutes on each side, until golden.
  5. Trim the crusts from the sandwiches and serve alongside single-serve jars filled with warm Roasted Tomato Basil Soup.
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