Grilled Cheese & Roasted Red Pepper Soup

Ingredients (2 Servings)
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. 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).
  3. Serve with soup.

"Children ages 2-3 need about 3 ounce equivalents of grains per day. 4-8 year olds need 5 ounce equivalents per day, and teens need 5-8 ounce equivalents per day, with boys being on the higher end."

- Arnold Bread Nutrition Expert
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