Grilled Cheese & Roasted Red Pepper Soup
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Ingredients (2 Servings)
4 slices Arnold® Country Buttermilk® Bread
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
- 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.