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Sourdough Grilled Cheese

with Fire Roasted Tomato Soup

20 min

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A cold-weather comfort classic, our jazzed up version of a grilled cheese has both smoked and aged cheddar with thin slices of red onion on sourdough, and a side of grainy mustard for dipping. Suitably paired with a warming soup of fire-roasted tomatoes, garlic, rosemary, thyme, balsamic, and basil.

What We'll Send

Onion Diced 1/4"
Red Onion Sliced
Sourdough Bread
Grainy Mustard
Balsamic Vinegar
Red Pepper Flakes
Organic Vegetable Stock Cube
Tomato Paste
Basil Fresh
Fire Roasted Tomatoes
Cheese Blend
Smoked Cheddar, Aged White Cheddar Cheese
Herb Blend
Thyme Dried, Rosemary Dried
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 963
Fat 46g
Protein 34g
Carbohydrates 102g

What You'll Need

Cooking Directions


Prepare Tomato Soup:  Heat 1 tbsp (2 tbsp for 4 servings) olive oil in a medium sized pot. Saute onions for about 2 minutes or until tender and translucent. Add garlic and herb blend and stir for 1 minute. Add balsamic vinegar and tomato paste and stir for 1 minute. Add fire roasted tomatoes and vegetable stock cube with 1 1/2 cups (3 cups for 4 servings) water and red pepper flakes to taste, stir. Wash and chop basil and add to soup. Bring to a simmer and let cook for 12-15 minutes. Season with salt and pepper to your liking.


Prepare Grilled Cheese:  Heat a medium sized skillet over medium. Butter one side of each piece of sourdough bread and place them butter side down on a cutting board. Divide cheese blend onto the bottom pieces of bread and some sliced red onion. Close sandwiches so the butter is on the outside on both sides. Place into skillet and slowly cook until the bottom side is crispy and golden, about 3-4 minutes. Turn over with a spatula and press down firmly on the top side. Place a lid on skillet but let it vent. This will help the cheese melt but let moisture out to preserve that crunch.  


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

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