Sourdough Grilled Cheese

with Fire Roasted Tomato Soup

Easy | 20 min

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Contains: Barley, Milk, Mustard, Rye, Sulphites, Wheat

May Contain: Egg, Fish, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, other sources of Gluten

What We'll Send

Balsamic Vinegar
Garlic
Onion Diced 1/4"
Red Pepper Flakes
Red Onion Sliced
Fresh Basil
Fire Roasted Tomatoes
Sourdough Bread
Tomato Paste
Organic Vegetable Stock Cube
Grainy Mustard
Cheese Blend
Aged White Cheddar Cheese, Smoked Cheddar
Herb Blend
Rosemary Dried, Thyme Dried
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1016
Fat 54g
Protein 37g
Carbohydrates 90g

Cooking Directions

0

Tip: If you prefer a smoother soup, use an immersion blender to blend for a minute before serving.  

1

Prepare Ingredients

  • Wash, pick and chop basil leaves.
2

Prepare Tomato Soup

  • Heat 1 tbsp. olive oil in a medium sized pot over medium.
  • Add diced onion and cook for 3–5 minutes, or until tender and translucent.
  • Add garlic and herb blend, stir and cook for 1 minute.
  • Add tomato paste and balsamic vinegar to taste, and stir for 1 minute.
  • Add fire-roasted tomatoes, vegetable stock cube, 1 ½ cups of water, basil, and to taste with red pepper flakes. Stir well.
  • Bring to a simmer and let cook for about 12–15 minutes.
  • Season to taste with salt and pepper.
3

Prepare Grilled Cheese

  • Heat a large skillet over medium.
  • Butter one side of the sourdough bread and place slices butter-side down on a cutting board.
  • Divide cheese blend onto bottom slices of bread along with red onion.
  • Close sandwiches so the butter is on the outside of both sides.
  • Place sandwiches into skillet and cook for 3–4 minutes or until the bottom side is crispy and golden.
  • Turn sandwiches over and press down firmly on the top side with a spatula.
  • Place a lid on the skillet, vented slightly. This will help the cheese melt but let moisture out to preserve crunch.
4

Serve

  • Divide tomato soup into bowls and place sandwiches cut diagonally on a plate.
  • Serve with a side of grainy mustard to dip if you like.
  • Enjoy!
5

Wash + Return

  • Rinse Zero Waste Kit components with cold water for 20–30 seconds.
  • Put dried components with lid unsealed and other returnables into cooler bag and zip up.
  • Return with next delivery.

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