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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

Fire Roasted Tomatoes
Basil Fresh
Tomato Paste
Organic Vegetable Stock Cube
Red Pepper Flakes
Balsamic Vinegar
Sourdough Bread
Grainy Mustard
Red Onion Sliced
Onion Diced 1/4"
Cheese Blend
Aged White Cheddar Cheese, Smoked Cheddar
Herb Blend
Rosemary Dried, Thyme 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


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


Prepare Tomato Soup

Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a medium sized pot over medium. Saute onions for about 5 minutes, or until tender and translucent. Add garlic and herb blend, stir and cook for 1 minute. Add balsamic vinegar and tomato paste, and stir for 1 minute. Add fire roasted tomatoes, vegetable stock cube, 1 1/2 cups (3 cup for 4 servings) of water, and red pepper flakes to taste. Stir well. Wash and chop basil leaves and add to pot. Bring to a simmer and let cook for about 12-15 minutes. Season with salt and pepper to taste.


Prepare Grilled Cheese

Heat a large skillet over medium. Butter one side of the sliced 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 the sandwiches so the butter is on the outside of both sides. Place into the 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 the skillet, vented slightly. This will help the cheese melt but let moisture out to preserve that crunch.



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!

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