Grilled cheese & tomato soup

Name: Grilled cheese & tomato soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: North American
Ingredients: 4 slices vegan sliced wheat bread (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.); 3 ounces microbial-rennet cheddar cheese (85 g Grated. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.); 1 tablespoon butter (softened Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.); 2 cups vegetarian tomato soup (Ready-to-heat, not condensed; choose vegetarian. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)

Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.

A crisp cheddar sandwich served with a small bowl of tomato soup.

North American · lunch, dinner, sandwich, soup · easy

Servings: 2

Prep: 5 min

Cook: 10 min

Total: 15 min (estimate)

Estimated cost: USD 5 per serving. Not a price quote or a CAD conversion.

Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.

Known allergens: Milk, Wheat. This list may be incomplete; check package labels and cross-contact.

Before you cook

Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.

Ingredients

4 slices vegan sliced wheat bread (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
3 ounces microbial-rennet cheddar cheese (85 g Grated. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
1 tablespoon butter (softened Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
2 cups vegetarian tomato soup (Ready-to-heat, not condensed; choose vegetarian. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)

Cooking instructions

Heat the vegetarian tomato soup in a saucepan according to its package, stirring often until steaming throughout.
Spread the butter thinly on one side of each slice of vegan sliced wheat bread. Sandwich the microbial-rennet cheddar cheese between the unbuttered sides.
Place sandwiches in a skillet over medium-low heat. Cook for 3–4 minutes per side, pressing lightly, until the bread is golden and the cheese has melted.
Cut each sandwich in half and serve beside one cup of hot soup per person.

Source & attribution

Original EZEATS recipe text, authored for EZEATS EH LLC.

First-party EZEATS content; no external reuse license granted.

Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.

Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.