Slow Dough Pain de Mie- Unbleached/Untreated Wheat Flour, Water, Whole Milk, Wheat Flour, Malted Barley Flour, Butter (cream, natural flavorings), Sugar, Sea Salt, Yeast, Vinegar, Enzymes, Cultured Wheat Flour

Full Quiver Farms Cheddar- Unpasteurized Cow's Milk, Cultures, Salt

Tomato Parmesan Soup- Unsalted Butter, San Marzano Tomatoes, Yellow Onion, Garlic, Heavy Cream, Parmesan, Chili Flakes

Bundle Contains: Dairy, Gluten

How to prepare Grilled Cheese & Tomato Soup Bundle

Note: Thaw the tomato parmesan soup in the refrigerator 24-48 hours prior to cooking.

Step 1 - Pour soup base into a 1-2 quart saucepan. Bring to a simmer, stirring occasionally. Season with salt and pepper to taste. Thinly slice the cheese.

Step 2 - While the soup is warming, heat a large skillet over medium to medium-low heat. Thinly spread butter or mayonnaise on one side of each bread and place them buttered side down in the skillet. Top one slice with cheese, breaking it up into smaller pieces, if needed, to fit the shape of the bread. 

Step 3 - Griddle until the bread is crisp and evenly golden brown, about 3-5 minutes, then flip one bread over on top of the other to close the sandwich. Press down lightly to help the melty cheese stick to the bread. Slice diagonally, if desired, and serve with a cup of warm tomato parmesan soup.