Ingredients
Scale
- 1, 32-ounce box Roasted Red Pepper and Tomato Soup
- 1 tsp Oregano
- 1 tsp Thyme
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 TBS Butter
- 4 grilled cheese sandwiches, cut into squares (see notes!)
- 1/2 cup Shredded Cheddar Cheese
- 1/2 cup Low-Moisture Mozzarella Cheese
- Garnish: Fresh Basil
Instructions
- Preheat your oven to 375˚.
- Heat your soup in an oven-safe pot. I like using my Le Creuset Dutch oven; I used the 2-quart sized one.
- Once your soup begins to heat up, add in one teaspoon of oregano, one teaspoon of thyme, half a teaspoon of kosher salt, and half a teaspoon of black pepper. If you’re grinding pepper, do 5-6 cranks!
- Once your soup is heated through, stir in the one tablespoon of butter. You don’t have to do this; I just think it makes it look pretty.
- Top your warm soup with the grilled cheese croutons. Some will sink a bit, but don’t worry!
- Add half a cup of shredded cheddar and half a cup of mozzarella cheese on top of the croutons.
- Bake the entire thing (be careful when you move it to the oven… you’re carrying soup!) and bake at 375˚ for about 10-15 minutes, or until the top is golden brown. Feel free to be brave and broil the top!
- Remove from the oven, top with chopped fresh basil, and serve!
Notes
Notes on the Grilled Cheese:
I made mine how I always do… Bread slices with American cheese are in the center, griddled with butter. I usually add mayo to the bread, but I did not this time.
