Tomato soup and grilled cheese are a classic combination that stands the test of time. We gave the nostalgic pairing a grown-up twist with a toasted baguette and delicious Italian cheeses.
- Turn the oven on to broil. Lay out the slices of baguette on a sheet pan, drizzle lightly with olive oil and sprinkle with garlic powder. Place under the broiler for about 1-2 minutes or until the slices just start to get golden brown.
- Pour warm Amy’s Chunky Tomato Bisque into oven-safe bowls and place bowls onto a cookie sheet. Top each soup with 3-4 toasted baguette slices, sprinkle with Italian cheese blend, then set back under the broiler until the cheese is bubbly and golden brown.
- Be careful when removing the soups from the oven – the bowls will be very hot! Sprinkle each soup with freshly chopped basil, parsley and black pepper to serve.
This tasty recipe can easily be made to suit special diets! If you prefer a vegan option, simply swap out the Italian cheese blend for your favorite plant-based cheeze shreds and use our Vegan Chunky Tomato Bisque. Or, if you are gluten free, use GF bread in place of the baguette slices.